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    Home - Recipes - Vegan

    Tofu Tikka Masala

    Oct 18, 2019 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 6 Comments

    11921 shares
    Jump to Recipe

    Rich and creamy tofu tikka masala is a vegan adaptation of popular chicken tikka masala.  This flavourful curry sauce pairs perfectly with tofu and makes for an easy and delicious meatless meal for any day of the week.

    a bowl of tofu tikka masala on rice

    It's been wet and dreary around here and I've been craving comfort food to the max, how about you?

    This tofu tikka masala is checking all the right boxes for me - easy,  vegan,  flavourful,  comforting.  The perfect dish for when you are looking for something seriously cozy - and also want it to be meatless.

    The inspiration for this recipe comes from Cafe Delites chicken tikka masala. To make it vegan, I've swapped out dairy and chicken for vegan alternatives (tofu and coconut milk) and adjusted the spices a little bit more to my liking.  I also dropped the whole marinating step since I didn't see a need to before you cook the tofu into the sauce.

    The result is a quick, easy, and flavourful meatless curry that is a cinch to put together because you might even have all the ingredients on hand.

    How to make tofu tikka masala

    Heat the oil in a large non-stick skillet over medium low heat.

    Add the diced onions and cook them until they are soft.

    When the onions have softened, add the garlic and ginger to the onions to the skillet and saute for a minute or two to soften before adding the garam masala, cumin, turmeric, coriander powder, sweet paprika and cayenne. Stir everything to coat the onions and let the spices cook for a minute or two.

    Pour in the tomato passata and salt and give everything a good stir.  Let the tomatoes simmer for about 10 minutes - they should cook down into a bit of a paste.

    When the tomatoes have cooked down, pour in the coconut milk.

    a photo collage of cooked curry paste and pouring coconut milk

    Give everything a good stir to combine the sauce, then add in the cubed tofu.

    Bring the curry to a boil, then reduce the heat to low and simmer for 10 minutes or so for the sauce to thicken and the flavours to blend.

    sitrring in the coconut milk and adding tofu to the sauce

    And that's it!  Serve over basmati rice or your favourite grain.

    Dietary Considerations and Accommodations

    This recipe for tofu tikka masala is suitable for the following diets:

    • vegan
    • vegetarian
    • gluten free
    • dairy free

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    a close up view of tofu tikka masala

    More recipes you’ll love!

    If you like this tofu tikka masala, you might want to check out some of our other tofu recipes:

    • Spicy black bean tofu and eggplant
    • Thai red curry tofu
    • Korean BBQ tofu bowls

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.

    Loved this? Don’t forget to rate it below!

    A top down view of a bowl of tofu tikka masala served over rice.
    Print Recipe
    4 from 9 votes

    Tofu Tikka Masala

    Tofu cubes simmered in a creamy and flavourful tomato and coconut milk sauce
    Prep Time10 mins
    Cook Time30 mins
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Servings: 4
    Calories: 358kcal
    Author: Courtney
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    Ingredients:

    • 1 pkg extra firm tofu - cut into ½ inch cubes
    • 2 Tablespoons olive oil
    • 1 onion - finely diced
    • 2 cloves garlic - crushed
    • 2 teaspoon fresh ginger
    • 1.5 teaspoon garam masala
    • 1 teaspoon cumin
    • 1⁄2 teaspoon turmeric powder
    • 1⁄2 teaspoon ground coriander
    • 1⁄2 teaspoon sweet smoked paprika
    • 1⁄2 teaspoon cayenne
    • 1 can coconut milk
    • 1 cup tomato passata

    Instructions

    • Heat the oil in a large non stick skillet over medium low heat and then fry the onions until they have softened.
    • Add the garlic and ginger, then saute for a minute before adding the garam masala, cumin, turmeric, coriander powder, sweet paprika and cayenne. Stir to coat the onions and let the spices cook for a minute or two.
    • Add the tomato puree and salt and mix everything together well. Allow the sauce to cook for 10-15 minutes or until the tomato sauce reduces and thickens into a bit of a paste.
    • Stir in the coconut milk and add the tofu.
    • Bring the pan to a boil, then reduce it to low and allow the curry to simmer for another 10 minutes or so for the flavours to blend.
    • Serve over basmati rice.

    Notes

    *** caloric information is for the curry only
    This vegan adaptation was inspired by Cafe Delites chicken tikka masala.

    Nutrition

    Calories: 358kcalCarbohydrates: 15gProtein: 11gFat: 31gSaturated Fat: 20gSodium: 96mgPotassium: 725mgFiber: 3gSugar: 5gVitamin A: 553IUVitamin C: 11mgCalcium: 77mgIron: 6mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
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    Comments

    1. Gabi says

      June 17, 2020 at 11:39 pm

      I made mine with eggplant and charred it and not as much tomato and another can of coconut milk. It was very yummy but my cayenne was waaayyy tooo spicy so I added bit brown sugar too. Thanks for the recipe 🙂

      Reply
    2. Leora says

      July 17, 2020 at 10:25 pm

      I love Tikka Masala and this does not disappoint! I did decrease the cayenne a bit and increased the cumin some but otherwise followed the recipe. Thanks for an easy, delicious curry!

      Reply
      • Courtney says

        July 19, 2020 at 9:30 pm

        You're so welcome! I'm glad you enjoyed it!

        Reply
    3. Joanna says

      December 28, 2020 at 10:15 pm

      This turned out well and the spices are nice - much like when I get carryout Indian food! A bit too creamy with the full can of coconut milk for my preferences. Next time, I think I’ll try a bit more tomato and less coconut milk. Thank you for the recipe!

      Reply
      • Courtney says

        December 29, 2020 at 4:14 pm

        You're welcome Joanna! I'm glad you enjoyed it 🙂

        Reply

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