This Tofu Curry is a well-seasoned, vegan version of the old-school and quite popular Indian tikka masala recipe. With aromatic Indian spices, tofu, tomato sauce and coconut milk, it has become one of my regular straightforward vegetarian meals to enjoy. It’s creamy, flavor-packed, and the reliable comforting dish to serve during the cold winter season!

This tofu tikka masala recipe is based off of my loaded veggie tikka masala, one of my go-to recipe creations OF ALL TIME! That recipe is one of the most popular recipes on my blog and the one that I’ve made more times than any other recipe. It’s also vegan and loaded with veggies (hence the name!). It’s made with chickpeas as the protein source and is otherwise quite similar to this dish in terms of spices and sauce.

Because Worth keeping the veggie tikka masala so much, I wanted to create a dish with the same flavors, but a more old-school tikka masala recipe that uses tofu instead of chicken. We surely have a winner! Since testing and retesting this method to get it simply right, it’s been a go-to after-work meal that the whole family loves. Not only is this tofu tikka masala especially flavor-packed, it’s so unfussy and pretty short to whip up. It also works great to make in advance and serve it though the week for ready-to-go lunches and dinners.

I know there are quite a few vegan tikka masala recipes out there, but this one is over-the-top flavor-packed. Give it a try – I know you’ll agree!

tofu tikka masala in a large pink skillet

What is Tikka Masala?

Tikka Masala is a popular Indian recipe that is usually made with chunks of chicken or lamb in a savory, creamy tomato sauce with a variety of spices. It’s especially good and one of my go-to Indian dishes!

Making Vegan Tofu Curry

To make a plant-based tikka masala recipe that’s completely vegan, we’re using tofu instead of chicken. We’re also using vegan yogurt and coconut cream instead of regular heavy cream. I think you’ll find this lightened up, vegan version simply as flavor-packed as long-used tikka masala and so unfussy too! Worth keeping to serve it over over rice to soak up all the saucy goodness!

Ingredients:

The ingredients for this dish are all basic and straightforward-to-find. The list may seem a bit long, but it’s made up of many old-school Indian spices. I highly suggest investing in them because you’ll want to cook this dish on repeat! Tikka masala recipes do vary some, but here’s what you’ll need to make my tofu tikka masala:

Tofu. Protein-rich, low in calories, and budget-friendly; tofu is a great plant-based substitute for chicken in this method. A firm or extra firm tofu is go-to here!
Onion + garlic. Adds savory aromatic flavor to the tikka masala recipe.
Ginger + cilantro. Both add complex flavors to the dish. If you truly don’t like cilantro, feel free to leave it out.
Garam masala. A spice blend that is used in many Indian recipes and is made up of cinnamon, mace, peppercorns, coriander, cumin, and cardamom to name a few. Don’t skip it! You can find it in the spice aisle at most grocery stores and online.
Other spices. This method uses old-style Indian spices that blend together to create the bold, deep, and complex flavor you’d expect from tikka masala sauce.
Tomato sauce. Use any go-to tomato sauce to make the base of the tikka masala sauce.
Yogurt + coconut cream. To keep this dish vegan, use a dairy free yogurt variety. The combination of the yogurt and coconut cream, thicken the sauce and make it deliciously rich and creamy.
Peas. For added color!

How to make it:

Although the ingredient list seems a little long, tofu tikka masala is not a complicated dish to make. Let’s get started:

First, combine half of the onion, garlic, ginger, cilantro stalks, and 1 tablespoon of olive oil. Blitz until fully combined, about 1 minute. Set aside.
Next, sauté the tofu over medium heat until it’s lightly browned and crispy on all sides. Meanwhile, you can get your chopped onion and spices cooking in olive oil in a separate skillet.
Once the onion and spices have cooked down, add in the tomato sauce, yogurt, coconut milk and the blitzed onion and cilantro sauce. After about 5 minutes of cooking, add in the tofu and frozen peas. Stir to combine and let this cook for about 5 minutes or until peas are fully heated through.
Serve with rice and garnish with a bit more cilantro leaves and yogurt. Enjoy!

tofu tikka masala in a large bowl with fresh cilantro on top

Make-Ahead and Storage Tips

Make-ahead. Tofu tikka masala is the dependable recipe to meal prep for daily lunches or make in advance for dinner. I think it tastes even better the next day!
Leftovers. Tikka masala stores beautifully! Place any leftovers in an airtight container and refrigerate. It will keep fresh for about 5 days.
To reheat. Rewarm in a pot or skillet on the stovetop or pop it in the microwave to reheat.
Freezing. You can freeze tikka masala in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve With Tofu Curry:

Rice. The creamy tomato based sauce makes tikka masala dependable for serving over rice. The combination of the sauce and the rice makes this dish quite satisfying and A regular here how the rice soaks up all of that savory flavor of the sauce. Try my dependable instant pot basmati rice recipe. You could even use cauliflower rice.
Naan. Naan bread is a flatbread that is commonly served with Indian meals. It’s particularly similar to pita bread, but a bit more tender. Like rice, it’s also great for soaking up the good sauce. You could also serve tikka masala with pita bread.
Vegetables. Worth keeping loading my plate up with veggies on the side to mingle in the savory tikka masala sauce. Adding extra vegetable goodness is a great way for this meal nourishing and balanced.