Tofu Tikka Masala

This vegan tofu tikka masala transforms simple ingredients into a rich, aromatic curry that rivals any restaurant version. The crispy baked tofu soaks up the creamy tomato sauce infused with warming spices, creating the perfect comfort food for chilly evenings or when you're craving something special without the takeaway price tag.

I first created this recipe when trying to recreate my favorite Indian restaurant dish after going vegan. After several attempts tweaking the spice ratios, I finally nailed this version that my family now requests weekly, especially on busy weeknights when we need something comforting but quick.

• Extra firm tofu pressed and cut into bite-sized cubes for the perfect texture absorption
• Vegetable oil helps achieve that crispy exterior on the tofu
• Garam masala the authentic spice blend that gives tikka masala its distinctive flavor profile
• Onion forms the aromatic base of any good curry
• Garlic and ginger fresh is absolutely essential for authentic flavor
• Chili powder adjust according to your heat preference
• Turmeric adds beautiful color and earthy notes
• Tomato paste concentrates flavor and thickens the sauce
• Canned chopped tomatoes provides the tangy base for the sauce
• Plant based yogurt adds creaminess and slight tanginess
• Coconut cream for luxurious richness that balances the acidity
• Fresh coriander brightens the final dish with herbaceous notes

How To Make Vegan Tofu Tikka Masala

Prep the tofu

Start by preheating your oven to 200°C while you press your tofu. Cutting the tofu into uniform cubes ensures even cooking. In a mixing bowl, gently toss the tofu with oil and spices until each piece is evenly coated. This seasoning layer creates flavor before it even meets the sauce.

Bake to perfection

Arrange the seasoned tofu pieces in a single layer on your parchment-lined baking sheet, ensuring they don't touch each other. This space allows hot air to circulate around each piece, creating that desirable crispy exterior. Bake for 15-20 minutes, flipping halfway through for even browning on all sides.

Create the aromatic base

While the tofu bakes, heat oil in a deep pan over medium heat. Add finely diced onion and cook for 4-5 minutes until they become translucent and slightly golden. Take your time with this step as properly sautéed onions build the foundation of flavor.

Layer the spices

Add the garlic and ginger, cooking just until fragrant about 1 minute. Then incorporate all the spices, stirring continuously for another minute. This brief toasting of the spices in oil releases their essential oils and deepens their flavor compounds significantly.

Build the sauce

Stir in the tomato paste first, allowing it to cook briefly before adding the canned tomatoes. This helps caramelize the paste slightly, removing any raw flavor. Let the sauce simmer for 5 minutes to meld the flavors and reduce slightly.

Create creaminess

Add the plant yogurt and coconut cream, stirring gently until fully incorporated. The combination of these two ingredients creates the perfect balance of tanginess and richness. Allow the sauce to return to a gentle simmer before adding the baked tofu.

Finish and serve

Fold in the crispy tofu pieces, allowing them to absorb some of the sauce while still maintaining their texture. Stir in fresh coriander just before serving for a bright flavor contrast, and season with salt and pepper to taste. Serve over fluffy basmati rice for an authentic experience.

The garam masala is truly the heart of this recipe. I remember the first time I made this dish using a homemade blend from my Indian neighbor instead of store-bought, and the difference was remarkable. The complex layers of cardamom, cinnamon, cloves and cumin transformed this from a good curry to an exceptional one that transported me straight to Delhi.

Perfect Pairings

This vegan tikka masala pairs beautifully with traditional Indian accompaniments. Serve with basmati rice to soak up the delicious sauce, and add a side of naan bread for dipping. For a complete meal, include a simple cucumber raita made with plant yogurt, minced cucumber, and a pinch of cumin. The cooling effect balances the warm spices in the curry perfectly.

Making Ahead and Storage

This curry actually improves with time as the flavors continue to develop. You can prepare it up to three days in advance and store in an airtight container in the refrigerator. For longer storage, freeze portions for up to 3 months. When reheating, add a splash of water or plant milk if the sauce has thickened too much. I recommend storing the tofu and sauce separately if possible to maintain the tofu's texture, then combining when reheating.

Easy Substitutions

If you cannot find extra firm tofu, use firm tofu but press it longer to remove more moisture. Tempeh or chickpeas work wonderfully as protein alternatives. No fresh ginger? Use 1/4 teaspoon ground ginger in a pinch, though fresh truly makes a difference. For a nut-free version, replace coconut cream with additional plant yogurt or cashew cream. The versatility of this curry means you can adapt it to what you have on hand without compromising the essence of the dish.

Recipe FAQs

→ Can I make tofu tikka masala ahead of time?

Yes, you can prepare the curry sauce a day in advance and store it in the refrigerator. For best results, bake the tofu just before serving to maintain its crispy texture, then add it to the reheated sauce when ready to serve.

→ What can I substitute for coconut cream?

If you don't have coconut cream, you can use full-fat coconut milk (use the thick part at the top of the can) or increase the amount of plant-based yogurt. Cashew cream is another excellent alternative that provides similar creaminess.

→ Is this tofu tikka masala spicy?

This dish has a mild to medium heat level from the chili powder. You can adjust the spiciness by reducing or increasing the amount of chili powder. For a milder version, use sweet paprika instead of chili powder.

→ What's the best tofu to use for tikka masala?

Extra-firm tofu works best as it holds its shape during baking and when mixed with the sauce. Be sure to press it well to remove excess moisture, which helps the tofu become crispy and absorb the flavors better.

→ What sides go well with tofu tikka masala?

Traditional accompaniments include basmati rice, naan bread, or chapati. For a complete meal, add a side of cucumber raita, mango chutney, or a simple kachumber salad. Steamed vegetables like cauliflower or green beans also pair well.