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Bowl of orange curry.

Vegan Tikka Masala

Presenting a mouthwatering plant-based rendition of the beloved Indian classic, Tikka Masala! This vegan version swaps out chicken for tofu and dairy for coconut cream, creating a rich, creamy, and spicy tomato sauce that rivals restaurant quality. Best of all, it's both budget-friendly and ready in just 45 minutes, making it a perfect option for satisfying those curry cravings at home!
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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Kitchen knife
  • Chopping Board
  • Mixing bowl
  • Baking tray
  • Cooking pot deep frying pan, or karahi

Ingredients
  

For the Tofu Tikka:

  • 800 g extra firm tofu pressed, cut into 1-inch pieces
  • 3 tbsp lemon juice
  • 1 tbsp salt
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 tbsp cumin ground
  • 1 tbsp paprika powder
  • ½ tbsp Red Kashmiri (optional) sub for red chili powder or cayenne pepper
  • ½ tbsp garam masala
  • 400 ml coconut cream

For the Masala:

  • 4 tbsp cooking oil
  • 1 onion finely sliced, medium brown
  • 1 tbsp ginger minced
  • 2 tbsp garlic minced
  • 1 tbsp coriander powder
  • ½ tbsp turmeric powder
  • ¾ tbsp Kashmiri red chili (optional) sub for red chili powder or cayenne pepper
  • 2 tbsp paprika powder
  • 2 tomatoes medium size, chopped
  • 12 fl oz vegetable broth (350ml)
  • ¼ tbsp salt
  • ½ tbsp garam masala
  • fresh cilantro leaves roughly chopped, to serve

Instructions
 

Tofu Tikka

  • Press tofu for 10 minutes or up to 1 hour. You can do this by placing the tofu like a sandwich between clean kitchen towels and a heavy object, like a large pot or book. This step will help give the tofu a firmer texture and better soak up the marinade.
  • Place the tofu pieces in a mixing bowl. Add lemon juice and salt, mixing well. Let it marinate for about 20 minutes.
  • Add ginger, garlic, cumin, paprika, chili powder, coconut cream, and garam masala to the tofu.
  • Ensure all pieces are well-coated. Refrigerate for at least six hours.
  • When ready, arrange tofu pieces on a baking tray. Cook in a preheated oven, air fryer, or grill at 350°F (180°C) for about 12-15 minutes until lightly browned.

Masala

  • Heat oil in a pan over medium-high heat. Fry the onion slices until golden.
  • Add ginger and garlic, frying until aromatic. Then, add coriander, turmeric, chili, and paprika powders. Stir for 15 seconds.
  • Add chopped tomatoes to the spice mixture, cooking until soft and pulpy.
  • Pour in vegetable broth and salt. Simmer for 15 minutes or until the sauce thickens.
  • Stir in garam masala. Adjust seasoning if needed.

To Serve

  • Combine the grilled tofu with the masala sauce. Garnish with chopped cilantro. Serve with basmati rice or naan.