Vegan Tikka Masala
Firm tofu is roasted until it develops a slightly chewy exterior, then simmered in a spiced tomato-coconut sauce built with the same warm aromatics as the North Indian classic. Coconut milk replaces the dairy cream traditionally used, adding body and a mild sweetness that balances the tang. The dish takes about 45 minutes and pairs well with rice or naan.
Equipment
- Large sauté pan or skillet
- Mixing bowls
- Chef's knife
- Cutting board
- Blender or immersion blender
Ingredients
For the Tofu Marinade:
- 1 block firm tofu (14 oz) pressed for at least 20 minutes
- ⅓ cup unsweetened coconut yogurt or unsweetened plain vegan yogurt
- 1 tbsp lemon juice freshly squeezed
- 1 tsp garam masala
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ½ tsp sea salt
For the Masala Sauce:
- 1 tbsp neutral oil such as avocado or grapeseed
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 2 medium Roma tomatoes roughly chopped
- 1 tbsp tomato paste
- ½ cup full-fat coconut milk well-shaken
- ½ cup water
- ½ tsp sea salt to taste
To Finish:
- ¼ cup fresh cilantro chopped, for garnish
Instructions
- Dice the pressed tofu into 1-inch cubes. In a bowl, mix together yogurt, lemon juice, garam masala, cumin, paprika, and salt. Add tofu cubes and gently toss to coat. Let marinate for 20–30 minutes, or up to overnight for deeper flavor.
- Heat a non-stick skillet over medium-high heat (about 375°F / 190°C). Sear the marinated tofu for 5–7 minutes, flipping occasionally, until golden brown on most sides. Set aside.
- In the same pan, reduce heat to medium (around 325°F / 165°C). Add the oil and sauté diced onions for 6–8 minutes until translucent and lightly browned. Add garlic and ginger and sauté for another 1–2 minutes until fragrant.
- Add turmeric and coriander, stirring to toast the spices for 30 seconds. Add the Roma tomatoes and tomato paste. Cook for 4–5 minutes until tomatoes break down and mixture thickens slightly.
- Carefully transfer the sauce to a blender or use an immersion blender directly in the pan. Blend until smooth and creamy. Return to the pan, stir in coconut milk and water, and simmer uncovered for 10–12 minutes.
- Add the seared tofu back into the sauce. Let simmer together for 5–8 more minutes to meld flavors. Season with additional salt to taste.
- Plate the tikka masala over steamed basmati rice or with warm vegan naan. Garnish with fresh cilantro and serve hot.
Notes
- For a smoky twist, char the tofu on a grill instead of pan-searing.
- Unsweetened vegan yogurt is key—avoid flavored or sweetened varieties as they will clash with the spices.
- Feel free to substitute tofu with roasted cauliflower or chickpeas for varied texture and flavor.
Nutrition
Calories: 216kcalCarbohydrates: 11gProtein: 11gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 637mgPotassium: 306mgFiber: 3gSugar: 4gVitamin A: 473IUVitamin C: 10mgCalcium: 182mgIron: 3mg
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