Vegan Tofu Tikka Masala

Name: Vegan Tofu Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 16 oz tofu (firm (1 pack)); 2 tsp tikka masala powder; ½ tsp kashmiri red chili powder; ¼ tsp turmeric powder; 1 onion (chopped); 1 tsp ginger (grated); 2 garlic cloves (chopped); 1 can coconut milk (13.66 oz); 2 tbsp tomato paste; 4 tbsp water; salt to taste; 3 tsp olive oil; 1 tsp kasuri methi; 2 tbsp cilantro (chopped); 1 tsp tikka masala powder; ¼ cup yogurt (cashew or coconut milk); 1 tsp ginger and garlic paste; pinch of salt

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Tikka masala curry is most likely the most popular entrée on Indian restaurant menus.

I plan to show you how you can prepare a vegan version on your own with this vegan tofu tikka masala recipe.

A bowl of tofu tikka masala is on the plate with roti's.

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Why this recipe works
Ingredients note
Instructions
Storage
Recipe FAQ
Tips
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📖 Recipe
Comments

If you're a fan of Indian cuisine, you'll love this Indian recipe for vegan tikka masala sauce prepared with simple ingredients.

It's creamy, flavorful, and so satisfying.

How do I manage to keep it vegan? I use coconut cream along with fresh ginger and tomatoes to get the creamy tomato sauce base for the recipe.

Air-fried crispy tofu gives the body for the dish and is also the perfect source of meatless protein.

The flavors are so perfect that you will never have to order this anymore.

Why this recipe works

Tofu is a delicious, healthy, and sustainable protein that adds texture to the dish.

This vegan tikka masala has all the flavors of traditional tikka masala without animal products.

It’s super easy to prepare and made with standard pantry ingredients.

It takes less than 30 minutes from the start to get it done!

It’s a great option to pair with steamed basmati jeera rice or vegan naan.

I prepared this recipe using leftovers from my tandoori tofu recipe. Just prepare a bit of extra tofu to get enough for two dishes!

Canned coconut milk gives this vegan curry its creamy texture and delicious flavor.

You don’t have to buy individual spices for this recipe. Store-bought tikka masala spice powder is the perfect blend of spices that adds depth to the dish.

If you have liked it so far, you would like my other tofu recipes, such as the tofu butter masala recipe, tofu Indian curry, and vegan matar paneer.

If you are new to Tofu and if you want to learn about storing tofu blocks, check out my article "how to tell if tofu is bad"

Ingredients note

Tofu tikka masala ingredients are on the table.

Firm tofu: Firm or extra firm tofu is the best option for this vegan tikka masala dish.
Tikka masala spice powder: I used store-bought tikka masala spice powder in this recipe. You can also make your own if you have all the dry spices ready.
Canned coconut milk: I used canned coconut milk in this recipe as it is more convenient and easy to use. If you wish, you can also use freshly made coconut milk.
Tomato paste: I used tomato paste to give the curry a thick and rich flavor. You can also use fresh chopped tomatoes or tomato puree.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Start by pressing the tofu with a tofu press to remove excess moisture. Alternatively, you can place the block of tofu on a plate lined with paper towels and top it with another paper towel.

Place a heavy object, like a cast iron, over the top and let it sit for 10-15 minutes to draw out the moisture.

A container is with marinated tandoori tofu.

Once pressed, cut them into cubes and marinate them with spice powder and vegan yogurt for 30 minutes.

Air fried tandoori tofu is on the table.

Air fry the tandoori tofu for 12 minutes at 380F. This is similar to the steps in the tandoori tofu tikka recipe.

Set aside the tandoori tofu.

A pan is with chopped ginger, garlic and onions over the flame.

Place a large pan over medium-high heat and add 3 teaspoon olive oil.

As the oil heats up, add chopped ginger, garlic, and onions, and sauté until golden brown.

A pan is with tikka masala sauce over the stove top.

Add tomato paste and 4 tablespoon of water and mix well. Add the dry spice mix and salt, and mix well. Cook for 1-2 minutes.

A pan is with tikka masala and coconut milk.

Add canned coconut milk and stir well.

A pan is with tofu tikka masala over the heat.

Add the cooked tandoori tofu cubes and cook for 5 minutes or until the curry is thick. Add crushed Kasuri methi and stir.

A pan is filled with vegan tikka masala curry.

Garnish the vegan tikka masala with fresh cilantro and serve it hot over cooked rice, phulka roti, or naan bread.

Storage

Leftover tofu tikka masala can be stored in an airtight container in the fridge for up to three days.

To reheat, remove the lid and microwave on high for 2-3 minutes or until heated.

If your tofu tikka masala starts to dry, add a splash of water or light coconut milk before reheating.

For the best flavor, tofu tikka masala should be made fresh and eaten within a few days. However, storing leftovers in the fridge is a good way to enjoy this dish for a little longer.

Recipe FAQ

What is tikka masala?

Tikka means cubes or chunks, and masala means gravy with a mix of spices. Tikka masala is an Indian curry with marinated chicken or tofu cooked in an aromatic tomato-based sauce.

Why tofu is added to the tikka masala recipe?

Tofu adds texture and a good amount of protein to the vegan tikka masala. It also helps to make it more satisfying and sumptuous.

Can I cook the marinated tofu in the pan?

Yes, you can cook the marinated tofu in a pan. You may need to use a little more oil.

Tips

You can also add vegetables like bell peppers and mushrooms to make them healthier and more colorful.
If you want the curry to be spicier, adjust the quantity of spice powder or add extra chili powder.
If the dish turns too spicy, add a teaspoon of lemon juice to temper it down.
For a thicker consistency, you need to simmer for a few minutes.
Kasuri methi adds a nice flavor and aroma to the dish. So do not skip this ingredient.
Using cashew cream is an alternative to coconut milk.
If you do not have tikka masala powder, try using garam masala powder and a proportionate amount of garlic, ginger, cumin powder, and paprika.