Tofu Tikka Masala is a delicious and flavorful Indian-inspired dish featuring marinated tofu cooked in a rich, creamy tomato-based sauce. This restaurant-style recipe is a perfect plant-based alternative to the classic Chicken Tikka Masala, offering the same depth of flavor with a satisfying texture. Whether you’re a vegan, vegetarian, or just looking to try something new, this dish will quickly become a favorite.

Why You’ll Love This Recipe

Rich and creamy texture with bold Indian flavors

Completely plant-based and high in protein

Perfect for pairing with rice or naan

Easy to make at home with simple ingredients

Ingredients

For the Tofu Marinade:

1 block (14 oz) firm or extra-firm tofu (pressed and cut into cubes)

½ cup unsweetened plant-based yogurt (such as coconut or almond yogurt)

1 tablespoon lemon juice

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon cumin powder

1 teaspoon paprika

½ teaspoon chili powder (optional for extra heat)

1 teaspoon salt

1 tablespoon olive oil

For the Masala Sauce:

1 tablespoon oil or vegan butter

1 large onion (finely chopped)

4 cloves garlic (minced)

1-inch piece ginger (grated)

2 teaspoons garam masala

1 teaspoon cumin powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon paprika

½ teaspoon chili powder (adjust to taste)

2 cups tomato puree or canned crushed tomatoes

1 cup coconut milk or cashew cream

1 teaspoon salt (adjust to taste)

1 teaspoon sugar (optional, to balance acidity)

¼ cup fresh cilantro (for garnish)

Instructions

Press the tofu to remove excess moisture, then cut it into bite-sized cubes. In a mixing bowl, combine plant-based yogurt, lemon juice, turmeric, garam masala, cumin, paprika, chili powder, salt, and olive oil. Add the tofu cubes and mix well, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Preheat your oven to 400°F (200°C) or heat a grill pan over medium heat. Arrange the marinated tofu cubes on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway, until golden and slightly crispy. Alternatively, grill the tofu on a pan for 2-3 minutes per side until charred.

Heat oil or vegan butter in a large pan over medium heat. Add chopped onions and sauté until golden brown. Stir in garlic and ginger, cooking for another minute until fragrant. Add garam masala, cumin, coriander, turmeric, paprika, and chili powder, stirring well to toast the spices.

Pour in the tomato puree and cook for 5-7 minutes until the sauce thickens and deepens in color. Stir in coconut milk (or cashew cream), salt, and sugar (if using). Simmer for another 5 minutes, allowing the flavors to meld together.

Add the baked or grilled tofu cubes to the masala sauce, stirring gently to coat them evenly. Simmer for another 2-3 minutes to let the tofu absorb the flavors.

Garnish with fresh cilantro and serve hot with basmati rice or warm naan.