🌱 Vegan Tofu Tikka Masala 🍛
This Vegan Tofu Tikka Masala is creamy curry made for weeknights. Golden tofu cubes simmer in a tomato-coconut sauce with garam masala, garlic, and ginger until the skillet is rich, orange, and ready for naan. No dairy. No long marinade. Just a cozy bowl in about 30 minutes.
I love how the sauce clings to every piece of tofu. Serve it with rice or warm bread and it tastes like takeout you made yourself. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Tikka Masala
- 🌱 Completely dairy-free
- 🍛 Creamy restaurant-style sauce
- 🧈 Golden tofu cubes
- ⏱️ Weeknight-easy
- 🍞 Perfect with naan or rice
- 🌶️ Warm spice, not too hot
The Secret to Creamy Dairy-Free Tikka
Coconut milk gives you that velvety sauce without cream. Bloom the spices in oil before adding tomatoes so they taste toasted, not dusty. Sear the tofu first — if it goes in pale, it stays pale. A squeeze of lemon at the end brightens the whole skillet.
Frequently Asked Questions ❓
Will it taste like coconut? 🥥
Only a little. The tomato, garam masala, and ginger cover most of it.
Can I bake the tofu? 🔥
Yes. Bake at 400°F (200°C) for 25 minutes, then add it to the sauce.
How spicy is this? 🌶️
Mild to medium. Add chili powder or cayenne if you want more heat.
🌱 Vegan Tofu Tikka Masala
Ingredients 🛒
For the Tofu
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 1 tablespoon oil
- ½ teaspoon salt
- ½ teaspoon garam masala
For the Sauce
- 1 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon maple syrup or sugar
- Fresh cilantro and lemon, for serving
Instructions 👩🍳
- Toss the tofu with salt and garam masala. Sear in oil until golden on a few sides. Set aside.
- In the same skillet, cook the onion for 5 minutes. Add garlic and ginger and cook 30 seconds.
- Stir in the tomato paste, garam masala, cumin, paprika, and turmeric. Cook 1 minute.
- Add the crushed tomatoes, coconut milk, salt, and maple syrup. Simmer 8–10 minutes, until slightly thick.
- Return the tofu to the pan and simmer 3 minutes more.
- Finish with cilantro and lemon. Serve with naan or rice.
Nutrition
| Nutrient | Per serving (1/4, without rice) |
|---|---|
| Calories | 320 |
| Protein | 13g |
| Net carbohydrates | 12g |
| Total carbohydrates | 15g |
| Fiber | 3g |
| Total fat | 24g |
| Sodium | 680mg |
Estimates based on tofu and coconut-tomato sauce, without naan or rice. Exact numbers may vary by coconut milk brand.
Notes & Tips 💡
- Press the tofu so it sears instead of steaming.
- If the sauce is too thick, add a splash of water. If it’s thin, simmer uncovered a few extra minutes.
- A spoon of almond butter makes the sauce even silkier.
- This is excellent the next day after the spices settle.
This Vegan Tofu Tikka Masala is creamy, cozy, and weeknight-easy. Curry night, made plant-based. 🍛🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
