Vegan Tikka Masala (Made with Tofu)
This vegan tikka masala swaps tofu for chicken and coconut cream for dairy. Rich, creamy, and flavorful—just like takeout, but easy to make at home.
Servings 6 serves
Calories 439kcal
Ingredients
Tofu Tikka
- 2 pounds extra firm tofu pressed, cut into 1-inch cubes; approx. 900g
- 3 tbsp lemon juice from about 1 lemon; approx. 42g
- 1 tbsp salt divided
- 1 tbsp ginger minced; approx. 14g
- 1 tbsp garlic minced; approx. 3–4 cloves or 14g
- 1 tbsp cumin
- 1 tbsp paprika sweet or smoked
- 1 tbsp ground coriander
- ½ tbsp garam masala
- ½ tbsp Kashmiri red chili powder or ½ tsp cayenne pepper for more heat
- 1 13.5 oz can coconut cream unsweetened; approx. 400ml or 368g
Masala
- 2 tbsp vegetable oil neutral oil (e.g., canola or avocado)
- 1 large yellow onion halved and thinly sliced; approx. 1¼ cups or 150g
- 1 tbsp ginger minced; approx. 14g
- 4 cloves garlic minced; approx. 14g
- 1 tsp ground turmeric
- 1 tbsp paprika
- ½ tbsp ground coriander
- ½ tbsp Kashmiri red chili powder or ½ tsp cayenne as a sub
- ½ tbsp garam masala
- ½ tsp salt adjust to taste
- 2 medium tomatoes diced; approx. 1⅓ cups or 240g
- 1½ cups vegetable broth approx. 350ml
To serve
- fresh cilantro to garnish; optional
- cooked basmati rice for serving; optional
- naan vegan if needed; optional
Instructions
Make the Tofu Tikka:
- Wrap tofu in a clean kitchen towel and place a heavy object on top. Press for at least 10 minutes (up to 1 hour) to remove excess moisture. Then cut into 1-inch cubes.
- In a large baking dish, combine tofu, lemon juice, ½ tablespoon salt, ginger, 1 tablespoon garlic, cumin, paprika, 1 tablespoon ground coriander, ½ tablespoon garam masala, and chili powder. Toss gently to coat, then stir in the coconut cream until fully coated. Let marinate for at least 15 minutes at room temperature or refrigerate for up to 10 hours.
- Preheat oven to 350°F (180°C). Bake marinated tofu in a single layer for 35 minutes, or until lightly golden and slightly crispy. Set aside, reserving any pan drippings.
Make the Masala Sauce:
- While tofu bakes, heat oil in a large saucepan over medium-high heat. Add sliced onion and cook, stirring frequently, for 3–5 minutes until translucent.
- Add remaining garlic and cook for 1 minute, then stir in turmeric, remaining coriander, remaining garam masala, and chili powder. Cook for 30 seconds until fragrant.
- Add diced tomatoes and cook, stirring often, for 8–10 minutes until soft and saucy. Stir in vegetable broth, bring to a simmer, and cook for 15 minutes until thickened slightly. Season with remaining ½ tablespoon salt (or to taste).
- Combine tofu with masala:
- Add baked tofu and any pan drippings to the sauce. Stir gently to coat and heat through. Add a splash of water or coconut milk if the sauce is too thick. Let sit off the heat for 5 minutes to absorb flavors.
Serve:
- Serve warm over rice or with naan. Garnish with fresh cilantro, if desired.
Video
Notes
Kashmiri red chili powder is very mild and is mostly used to add a vibrant orange-red color. If unavailable, it can be omitted or substituted with half the quantity of cayenne pepper.
Nutritional information is for the Tofu Tikka Masala only and does not include serving suggestions of rice or naan.
This recipe was adapted from Devy Dar's Chicken Tikka Masala recipe on Pink When.
Nutrition
Calories: 439kcal | Carbohydrates: 31g | Protein: 17g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 1699mg | Potassium: 701mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1631IU | Vitamin C: 13mg | Calcium: 99mg | Iron: 5mg