Vegan Tofu Tikka Masala

homemade tofu tikka masala curry served in steel plate with a spoon

4.15 from 7 votes

Tofu tikka masala is a delicious vegan curry that tastes delish with naan, jeera rice, roti or paratha. This is vegan version of super popular British and Indian tikka masala recipe. Here we are using tofu instead of meat or vegetarian options like paneer. Try this recipe out, so much better than takeouts and so worth your time!

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Main Course

Cuisine: British, continental, Indian

Keyword: Tofu tikka masala

Servings:

Calories: 213kcal

Author: Harini

Ingredients

For the tofu marinade

200 grams firm tofu pressed and cut into cubes
3 tablespoons cashew yogurt
1 teaspoon garam masala powder
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon freshly minced ginger
2 cloves garlic minced

For the tikka masala sauce

2 tablespoons oil
1 teaspoon cumin seeds
2 green chilies chopped
2 teaspoons ginger garlic paste or freshly minced ginger and garlic
3/4 cup cubed onion from 1 large onion
3/4 cup cubed bell pepper
2 cups pureed tomato from 4 large tomatoes
1 tablespoon tomato paste optional
1 teaspoon red chili powder
2 teaspoons garam masala powder
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon curry powder optional
15 cashew nuts ground to smooth paste with warm water
1 cup thick coconut milk
salt to taste
2 teaspoons kasuri methi

US Customary - Metric

Instructions

To make tofu tikka

Remove the tofu from the refrigerator and press it for 20 minutes using a tofu press or two heavy objects. Cut the tofu into bite size cubes.
Add 3 tablespoons cashew yogurt in a large bowl. Next add the spice powders namely garam masala powder, red chili powder, turmeric powder, cumin powder, minced ginger and garlic and salt.
Add the tofu pieces.
Mix well. Refrigerate the marinated tofu for 30-60 minutes. You can also refrigerate the tofu pieces for 4 hours or even overnight.
To make the tofu tikka heat 2 tablespoons oil in a heavy pan or skillet.
Place the marinated tofu pieces in the hot oil one by one.
Cook the tofu for 5-6 minutes in medium heat or until the tofu chars well. Remove to a plate lined with parchment paper.

Tikka masala sauce

To make the tofu masala curry heat oil in a large pan. Add the cumin seeds, minced fresh ginger garlic, finely chopped green chilies. Saute for a minute in medium flame.
Add cubed onions and bell pepper. Saute them for a minute.
Now add the tomato puree. Mix well and cool for 2 minutes.
Add the red chilli powder, turmeric powder, garam masala powder, curry powder if using, coriander powder. Saute well and cook for 4-5 minutes or until the tomatoes are completely cooked.
Add 1 cup water, mix and simmer for a minute. Next add the cashew paste and coconut milk. Add salt to taste. Simmer the tikka masala sauce for 3-4 minutes.
Add the fried tofu tikka. Mix well and simmer for a minute.
Finally add the kasuri methi and mix well and remove from flame. Serve the tofu tikka masala warm with rice or roti.

Notes

Please use firm or extra firm tofu for best results. Also make sure to press the tofu for at least 20 minutes to get rid of extra moisture.

You can add 1 tablespoon oil in the marinade if you like.

You can double the recipe.

Nutrition