If you’ve ever wanted to recreate the rich flavors of Indian cuisine right in your kitchen, your journey starts with this Tofu Tikka Masala. This dish is a plant-based twist on the classic chicken tikka masala, replacing meat with tofu while maintaining the same depth of flavor. You’ll find yourself savoring the creamy, tomato-based gravy that perfectly coats golden, charred tofu chunks. Beyond just being delicious, this recipe is a satisfying, hearty meal that can easily be shared with family or friends.
Why We Love This Tofu Tikka Masala
You’ll love this Tofu Tikka Masala because it brings all the flavors of traditional Indian cooking without using animal products. The tofu absorbs the marinade beautifully, giving you a dish that is both creamy and full of spice. The homemade spice blend enhances the aroma and richness of the gravy, making every bite memorable. Plus, it’s versatile enough to serve with rice, naan, or any flatbread you like. The process is straightforward, and the results are rewarding—perfect for both weeknight dinners and special occasions.
Ingredients for Tofu Tikka Masala
- Extra-firm tofu – 2 blocks (14 ounces/400g each)
- Unsweetened thick vegan yogurt – 1 cup (227g)
- Garlic – 3 cloves, crushed or grated
- Fresh ginger – ½ inch, grated
- Lemon juice – 2 tbsp
- Grapeseed oil – 1 ½ tbsp plus more for cooking
- Kosher salt – 1 ½ tsp
Tikka Spice Blend:
- Cumin seeds – 1 ½ tsp
- Coriander seeds – 4 tsp
- Whole cloves – 6
- Black peppercorns – ~30
- Green cardamom seeds – 6
- Cinnamon sticks – 2 (2-3 inch)
- Fenugreek leaves – ½ tbsp (optional)
- Indian red chile powder – 1 ½ tsp
- Turmeric – 1 tsp
- Paprika – 1 tsp
- Ground ginger – 1 tsp
- Nutmeg – ½ tsp
Masala Ingredients:
- Grapeseed oil – 3 tbsp
- Cumin seeds – 1 tbsp
- Dried red chilies – 6
- Red onion – 1 large, finely diced
- Garlic – 6 cloves, minced
- Ginger – 1 ½ inch piece, minced
- Serrano pepper – 1 diced
- Turmeric – ½ tsp
- Indian red chile powder – 1 tsp
- Ground coriander – ½ tsp
- Tomato paste – 2 tbsp (optional)
- Diced tomatoes – 1 lb (454g)
- Cilantro – 1 cup chopped stems and leaves
- Water – 3 tbsp
- Kosher salt – 1 ½ tsp
- Garam masala – 1 tbsp
- Fenugreek leaves – 2 tbsp (optional)
- Full-fat coconut milk – 1 can (400ml)
- Vegan butter – 1 tbsp
- Lemon juice – 1 tbsp
How to Make Tofu Tikka Masala
Begin by preparing your tofu. Press it well to remove excess water, which will help it absorb the marinade better. Tear it into medium-sized chunks and set aside. Next, create the tikka spice blend by toasting whole spices in a dry pan until fragrant. Grind them into a fine powder and mix with ground spices. Combine this spice blend with vegan yogurt, garlic, ginger, lemon juice, oil, and salt to make your marinade. Gently coat the tofu chunks in the mixture, ensuring every crevice is covered, and refrigerate for at least two hours.
When ready, preheat your oven and broil the tofu until lightly charred. This adds a smoky flavor similar to traditional tandoori cooking. Meanwhile, prepare the masala. Heat oil in a deep pan, cook cumin seeds and dried chilies until aromatic, then add onions, garlic, ginger, and serrano pepper. Sauté until onions are golden brown, then stir in turmeric, red chili powder, coriander, and tomato paste. Add diced tomatoes and cilantro stems, then simmer for 15 minutes. Remove the chilies, add coconut milk, garam masala, vegan butter, and fenugreek leaves. Combine the broiled tofu with the masala and simmer briefly to let the flavors meld. Adjust seasoning and add a touch of lemon juice before serving.
How to Serve Tofu Tikka Masala
Serve this Tofu Tikka Masala over steamed white rice or with warm Indian flatbreads like naan or roti. A dollop of vegan yogurt on top adds a creamy, cooling contrast to the rich sauce. Garnish with fresh cilantro leaves for a burst of color and freshness. This dish pairs well with a side of lightly spiced vegetables or a simple salad. Presenting it in a large bowl with vibrant sauce and golden tofu chunks makes it visually appealing and inviting for any meal. You can also prepare it in advance and reheat it gently, allowing the flavors to intensify even more.
Expert Tips for Tofu Tikka Masala
The key to a great Tofu Tikka Masala lies in the tofu and spice blend. Make sure your tofu is pressed properly to achieve the perfect texture. Toasting your whole spices enhances their aroma, which elevates the dish significantly. When marinating, avoid mashing the tofu—handle it gently to keep the chunks intact. Broil the tofu just long enough to get a light char without drying it out. In the masala, cooking the onions slowly until golden brown brings out natural sweetness that balances the spices. Adjust the chili level according to your heat preference, and don’t skip the lemon juice at the end—it brightens the dish beautifully.
How to Store Tofu Tikka Masala
Store any leftovers in an airtight container in the refrigerator for up to four days. The flavors continue to develop over time, making it taste even better the next day. When reheating, do so gently on the stove over medium heat to prevent the tofu from becoming too firm. You can also freeze the masala without the rice or bread for up to three months. Thaw it in the fridge overnight and reheat slowly, stirring occasionally to maintain the creamy consistency.
Variation of Tofu Tikka Masala
You can experiment with this Tofu Tikka Masala in many ways. Swap coconut milk for cashew cream for a slightly nutty flavor. For a smoky twist, grill the tofu instead of broiling. Add vegetables such as bell peppers, peas, or spinach to make it a one-pot meal. If you prefer a spicier dish, include extra serrano peppers or increase the red chili powder slightly. For a milder, kid-friendly version, reduce the chili and paprika while keeping the other spices intact. This recipe is highly adaptable, so you can create your own signature version while keeping the core flavors intact.
FAQ
Can I make Tofu Tikka Masala ahead of time?
Yes, you can prepare the tofu and masala a day in advance. Store separately in the fridge and combine before reheating. This allows the flavors to develop even more.
What can I serve with Tofu Tikka Masala?
Serve with steamed white rice, brown rice, or Indian flatbreads like naan or roti. A simple side salad or lightly spiced vegetables also pairs well.
How do I make Tofu Tikka Masala less spicy?
Use less red chili powder and omit serrano peppers if desired. You can also add a little extra coconut milk or yogurt to balance the heat.
Can I use store-bought spice blends instead of making the tikka spice blend?
Yes, but making your own spice blend will give a fresher, more aromatic flavor. Store-bought blends can work in a pinch but may not match the depth of homemade spices.
How do I ensure my tofu is flavorful?
Press your tofu well and marinate for at least two hours. The longer it marinates, the more flavor it absorbs. Gently coat all sides with the marinade to maximize taste.
Is Tofu Tikka Masala vegan?
Yes, this recipe is entirely plant-based when using vegan yogurt and butter, making it suitable for a vegan diet.
Tofu Tikka Masala
Equipment
- Baking Tray
- Large Pan
- Mixing Bowl
- Spice grinder
Ingredients
- 2 blocks extra-firm tofu (14 ounces/400g each)
- 1 cup unsweetened thick vegan yogurt (227g)
- 3 cloves garlic crushed or grated
- 1/2 inch fresh ginger grated
- 2 tablespoons lemon juice
- 1.5 tablespoons grapeseed oil plus more for cooking
- 1.5 teaspoons kosher salt
- 1.5 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 6 whole cloves
- ~30 black peppercorns
- 6 green cardamom seeds
- 2 sticks cinnamon (2-3 inches)
- 1/2 tablespoon fenugreek leaves (optional)
- 1.5 teaspoons Indian red chile powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 3 tablespoons grapeseed oil for masala
- 1 tablespoon cumin seeds
- 1 large red onion finely diced
- 6 cloves garlic minced
- 1.5 inch ginger minced
- 1/2 teaspoon turmeric
- 1 teaspoon Indian red chile powder
- 1/2 teaspoon ground coriander
- 2 tablespoons tomato paste (optional)
- 1 pound diced tomatoes (454g)
- 1 cup cilantro chopped stems and leaves
- 3 tablespoons water
- 1.5 teaspoons kosher salt
- 1 tablespoon garam masala
- 2 tablespoons fenugreek leaves (optional)
- 1 can full-fat coconut milk (400ml)
- 1 tablespoon vegan butter
- 1 tablespoon lemon juice
Instructions
- Press the tofu to remove excess water, then tear into medium-sized chunks.
- Toast the cumin seeds, coriander seeds, cloves, black peppercorns, cardamom, and cinnamon sticks in a dry pan until fragrant, then grind into a fine powder.
- Mix the ground spices with turmeric, paprika, ground ginger, nutmeg, vegan yogurt, garlic, ginger, lemon juice, oil, and salt to create a marinade.
- Coat the tofu chunks in the marinade and refrigerate for at least two hours.
- Preheat your oven and broil the marinated tofu until lightly charred.
- In a large pan, heat oil and cook cumin seeds and dried chilies until aromatic.
- Add the onions, garlic, ginger, and serrano pepper, sautéing until the onions are golden brown.
- Stir in turmeric, red chile powder, coriander, and tomato paste, then add diced tomatoes and cilantro stems.
- Simmer for 15 minutes, then remove the dried chilies.
- Add coconut milk, garam masala, vegan butter, and fenugreek leaves, then combine with broiled tofu and simmer briefly.
- Adjust seasoning with salt and lemon juice before serving.
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