a bowl of tofu tikka masala on rice
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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
Keyword: tofu tikka masala, vegan tikka masala
Servings: 4
Calories: 344kcal
Author: Courtney


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


  • 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.


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