Tofu Tikka Masala The Ultimate Vegetarian Vegan Indian Dinner

It’s made with slightly chewy marinated and oven-baked tofu pieces cooked in a rich, creamy, and aromatic tomato-based sauce. Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What is Tofu Tikka Masala?

Tofu tikka masala video

Ingredients & Substitution for Tofu Tikka Masala

How to Make Vegan Tikka Masala

2. Make the masala sauce

Serving Suggestions

Variations

Storage & Make Ahead

More Tofu Recipes

More Indian-Inspired Recipes

Tofu works beautifully in Indian recipes, and while it’s not widely used in Indian cooking, its color, texture, and flavor remind us of paneer, a fresh Indian cheese with a mild flavor that is often diced and added to curries and masalas. Our vegan tikka masala is an adaptation of paneer tikka masala. It’s similar to chana masala, although creamier, and vegan butter chicken, but with a bolder, redder, more tomatoey sauce, less cream, and no butter. Don’t be discouraged by the somewhat long list of ingredients. Most repeat themselves as we use them for the marinade and the sauce. They are all Indian pantry staples, mostly spices that stay in your kitchen forever. You can use them in many of our Indian curry recipes, such as vegan curry, tofu curry, chickpea curry, potato curry, sweet potato curry, and lentil curry. You can make tofu tikka masala vegetarian, using Greek yogurt and heavy cream. Or you can make it vegan, using non-dairy yogurt and a dairy-free cream like cashew or soy cream. Like chicken tikka masala, you can expect the same flavorful and creamy tomato-based sauce infused with the mesmerizing aroma of cumin, garam masala, and coriander. You can make vegan tikka masala for a weeknight dinner with little effort or make it ahead for your weekly meal-prep; it keeps well for days in the fridge and reheats wonderfully. Serve it with a squeeze of lemon, fresh cilantro, and a dollop of yogurt. Side it with basmati rice, roti, or naan to soak up the flavorful sauce.

FOR THE MARINATED TOFU

Tofu

Use firm tofu or extra firm tofu. Avoid soft or silken tofu, as it won’t keep its shape as it simmers in the sauce. You can cut the tofu cubes with a knife, or for best results, you can pull the tofu apart into bite-size pieces with your hands. This way, its rugged surface makes it easier to stick to the sauce and looks like chicken pieces.

Yogurt

Vegetarians: we recommend a Greek-style yogurt or a thick, strained yogurt. Avoid runny yogurts, as they won’t stick to the tofu. Vegans: for vegan tikka masala, try to find a non-dairy Greek-style, strained, or thick yogurt, unsweetened and without any aromas.

Oil

We recommend a neutral olive oil, avocado oil, or mustard oil for tofu tikka masala. Substitute another neutral vegetable oil like canola or sunflower oil for olive oil. While olive oil and avocado oil are not traditional in Indian cooking, they are healthier than more refined vegetable oils, and their flavor works beautifully with Indian spices.

Spices

Garam masala: garam masala is a spice mix used in most Indian recipes, and we recommend finding some to make your Indian-inspired dishes more authentic. It keeps well for months. You can get it in larger supermarkets, most Asian grocery stores, or online. Substitute curry powder for garam masala. Ground coriander: you can find it in most grocery stores. Ground cumin. Turmeric powder. Chili powder or red pepper flakes.

Garlic

We recommend fresh garlic, peeled and grated with a lemon zester or any grated with small holes. Substitute garlic paste for grated garlic.

Ginger

We recommend fresh ginger, peeled and grated with a lemon zester or any grated with small holes. Substitute ginger paste for grated ginger.

Lemon Juice

Freshly squeezed lemon juice adds a hint of acidity to tofu tikka masala, balancing out the warm flavors of the spices.

FOR THE MASALA SAUCE

Oil

Same as above. We recommend olive oil, avocado oil, mustard oil, coconut oil, or any neutral vegetable oil. Authenticity note: traditionally, butter, ghee, or mustard oil might be used.

Onion

Indian cooking is heavy on onions because, when cooked properly, they add a beautiful, sweet, caramelized, and savory flavor to any dish. We recommend white or yellow onions. Substitute shallots for onions.

Garlic

Fresh garlic cloves, grated or minced.

Ginger

Fresh ginger, grated or minced.

Spices

Red chili powder, cayenne powder, red pepper flakes, or Kashmiri chili powder. Ground coriander Ground cumin Garam masala: substitute with 1/2 teaspoon of coriander plus 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, and optionally 1/8 teaspoon of cinnamon and a pinch of ground clove. Fenugreek leaves or kasoori methi is optional. It’s often used in traditional tikka masalas. However, it is difficult to find in Western supermarkets, and you can leave them out.

Tomato puree/passata

We love the bold, umami-rich flavor that tomato puree or tomato passata (not tomato paste or tomato concentrate) adds to the Tofu Tikka Masala.

Water

You can use water or vegetable broth. Water is more traditional. Vegetable broth adds more flavor, but that’s unnecessary since there are already so many spices.

Cream

Vegetarian: we recommend heavy cream for tofu tikka masala. Vegan: for a vegan tikka masala, we recommend a soy-based or non-dairy cooking cream, cashew cream, coconut cream, or coconut milk. You can make cashew cream by blending 1/2 cup of cashews with 1/2 cup water in a high-speed blender and adding more water until you reach a pourable consistency. Authenticity note: tikka masalas hails from the Punjabi region in the northernmost part of India, where cream is more common than coconut milk, which is more prevalent in southern India.

Salt & Black Pepper

Use sea salt or kosher salt and black pepper to taste.

Sugar (optional)

Sugar is often used in Indian cuisine to balance the tomatoes’ acidity and the spices’ boldness. Depending on your tomato puree and spices, you might need more, less, or no sugar. Usually, we add from 1 teaspoon to 1 scant tablespoon. Our advice is to taste and adjust for sugar towards the end, shortly before serving the dish. Substitute coconut sugar, agave syrup, or maple syrup for sugar.

Serves well with

Fresh cilantro Freshly squeezed lemon juice A dollop of yogurt or non-dairy yogurt Basmati rice, roti, or naan.

1. Bake the tofu

Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celcius. Line a baking sheet with parchment paper. To a large mixing bowl, add Greek yogurt, grated garlic, grated ginger, chili powder, ground cumin, garam masala, turmeric powder, ground coriander, oil, lemon juice, and salt. Make it vegan: substitute a plain Greek-style or strained non-dairy yogurt for Greek yogurt. Stir well to combine into a homogenous marinade. Take the tofu out of the package, drain the liquid, if any, and pat it dry with paper towels. Pull the tofu apart with your hands into bite-size pieces and add it to the bowl with the marinade. Tip: you can cut the tofu into dice with a knife. However, pulling it apart with your hands is better because it creates a rugged surface that helps the marinade stick. Stir gently with a spoon to coat the tofu in the marinade. Tip: tofu does not absorb flavor, so it is unnecessary to let it sit in the marinade. You can bake it right away. Transfer the tofu to the baking tray and arrange it on a single layer without overlapping. Bake at 400°F or 200°C for 30 minutes until golden brown and slightly chewy. There is no need for flipping. While the tofu bakes, make the masala sauce. Tip: you can also cook the tofu for 12 to 15 minutes on a large pan with some oil, turning it every 3 to 4 minutes. In this case, we recommend cutting the tofu with a knife. This is more labor-intensive as you have to tend the tofu. Add grated garlic, ginger, red pepper flakes, ground coriander, ground cumin, and garam masala, and sauté one more minute or until fragrant. This step helps release the aroma from the dried spices. Stir often to prevent the spices from burning. Add the tomato puree, salt, and black pepper and cook on medium-low heat for 5 minutes, stirring occasionally. Add water and simmer for 10 more minutes or until the sauce is creamy. Stir in the heavy cream. Make it vegan: substitute a non-dairy cream for heavy cream. Supermarkets have many options, from soy-based and rice-based creams to cashew and coconut-based ones. Alternatively, you can blend 1/2 cup of cashews with 1/2 cup water to make your cashew cream.

3. Add the tofu

Stir in the baked tofu and, optionally, the sugar. Finish cooking vegan tikka masala for a few minutes until you reach your desired consistency. Taste and adjust for salt, sweetness, and acidity. Tip: If the sauce is too acidic, add some sugar. If it’s too spicy, add more cream. If it’s bland, add some salt. Garnish with fresh cilantro leaves, and add a squeeze of lemon and a dollop of yogurt. You can also top it with quick pickled red onions for a delicious tangy flavor. In India, more dishes are often served on the table simultaneously. You can combine this vegan tikka masala with aloo gobi, raita, or chana saag. For a simple side dish, opt for a quick tomato cucumber salad, roasted cauliflower, sautéed kale, sautéed green beans, or a delicious and refreshing mango salad. The recipe resembles vegan tikka masala but includes less tomato, more cream, and vegan butter. Check out our vegan butter chicken.

Paneer Tikka Masala

Paneer is an Indian fresh cheese similar to ricotta in flavor and tofu in texture. It’s made with cow’s milk, so it’s unsuitable for vegans. However, it’s an excellent meat replacement for omnivores or vegetarians because it’s nutritious and fulfilling. You can buy paneer in Asian grocery stores or larger supermarkets. You can also easily make it at home with milk, vinegar, salt, and a muslin cloth. To make paneer tikka masala, slice the paneer into bite-size pieces, then substitute it for the tofu. Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Freezer: Let the vegan tikka masala cool down completely, then transfer it to a freezer-friendly container and freeze for up to 3 months. Remember that freezing is not ideal; the tikka masala sauce might split as it thaws. Don’t freeze multiple times. Thaw & Reheat: Thaw in the refrigerator over several hours, then reheat in a saucepan with a dash of water to make the sauce thinner. Alternatively, reheat in the microwave for 2 to 3 minutes or until the tofu is heated through.