Tofu tikka masala is a delicious Indian-inspired dish with tasty tofu bites cooked in a rich, creamy, and aromatic sauce.
For more Indian vegetarian recipes, check out our lentil curry, chickpea curry, chana masala, and chana saag.
Why this recipe works…
Tofu Tikka Masala is inspired by paneer tikka masala, a Punjabi recipe I learned from Divia, an excellent Indian cook that organizes cooking classes in Berlin.
Tofu works well in Indian recipes because its neutral flavor absorbs the rich aromas of Indian sauces.
You might want to serve this with either basmati rice, saffron rice, or naan.
And don’t worry about the long list of spices. Most of them repeat, you can keep them in your pantry for ages, and you can reuse them for many of our other recipes.
For example, if you liked tofu tikka you will love aloo gobi, creamy dal, and curry lentil soup.
For more Indian recipes with tofu, check out our vegan butter chicken, tofu curry, and vegan curry. They are all so good ๐คค.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Tofu: pick firm or extra firm. Avoid silken or soft tofu.
- Yogurt: we make this with Greek-style yogurt cause it sticks to the tofu better. Substitute non-dairy Greek-style yogurt to make this vegan.
- Spices: coriander, garam masala, cumin, turmeric, and red pepper flakes. Substitute garam masala with 1/4 teaspoon of cinnamon. A teaspoon of dried fenugreek leaves or kasoori methi is optional.
- Onion, garlic, and ginger: best if fresh, not powder!
- Tomato puree: substitute tomato passata or crushed tomatoes.
- Heavy cream: you can substitute non-dairy cream, cashew cream, or coconut milk for heavy cream.
- Sugar: optional. Taste and add a teaspoon or two if you think it’s necessary to balance the spices.
How to Make Tofu Tikka Masala
Step 1: Bake tofu.
Preheat the oven to 400ยฐF (200ยฐC) and line a baking sheet with parchment paper.
In a large bowl, mix Greek yogurt, grated garlic, ginger, chili powder, cumin, garam masala, turmeric, coriander, oil, lemon juice, and salt.
Pat the tofu dry, break it into bite-sized pieces, and coat it in the marinade.
Spread the tofu on the baking sheet in a single layer and bake for 30 minutes until golden and slightly chewyโno flipping needed.
Meanwhile, prepare the masala sauce.
Step 2: Make the masala sauce.
Heat oil in a large pot over medium heat. Sautรฉ chopped onions for 5 minutes until translucent, stirring often.
Add grated garlic and ginger, red pepper flakes, coriander, cumin, and garam masala. Sautรฉ for a minute until fragrant.
Stir in tomato puree, salt, and black pepper. Cook on medium-low for 5 minutes, then add water and heavy cream and cook for 10 minutes.
Step 3: Add the tofu.
Stir in the baked tofu and optional sugar. Simmer for a few minutes until the sauce reaches your desired consistency. Adjust salt, sweetness, or acidity as needed.
Serve with basmati rice, saffron rice, or naan. Garnish with cilantro, lemon juice, and yogurt. For extra tang, top with pickled red onions.
Tips
- Use firm or extra firm tofu and avoid silken or soft tofu so the pieces stay intact as they cook.
- Hand-tear instead of cutting it with a knife. This creates a rugged surface that helps the sauce stick.
- Balance flavors: If the sauce is too acidic, add some sugar. If it’s too spicy, add more cream. If it’s bland, add more salt.
- Sautรฉ the onion for at least five minutes, but as a rule of thumb, the longer you cook the onion without burning it, the more flavor your dish will have.
- Add flavor to your basmati rice by adding two cardamom seeds, a pinch of salt, a bay leaf, or a pinch of cumin to the cooking water. Even better, make saffron rice.
Frequently Asked Questions
Tikka masala typically contains yogurt, ghee, butter, and heavy cream.
To make it vegan, swap ghee/butter for vegetable or avocado oil and use a non-dairy cream like soy, rice, coconut, or cashew-based options.
For homemade cashew cream, blend 1/2 cup raw cashews with 1/2 cup water, adding more as needed for a creamy consistency.
Pressing tofu is unnecessary for tofu tikka masala and can be counterproductive as it makes the tofu dry and can ruin its texture.
We recommend draining the tofu from its liquid and patting it dry with a kitchen towel. That’s it!
Tofu doesnโt absorb flavor well, so marinating isnโt necessary.
Instead, use a thick Greek-style yogurt marinade (dairy or dairy-free) to help spices stick.
For better texture, tear the tofu into bite-sized pieces instead of cutting itโthis creates a rough surface that holds the marinade and sauce better.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months, but note the sauce may split when thawed. Avoid refreezing
Reheating: Thaw in the fridge, then warm on the stove with a splash of water or microwave for 2โ3 minutes.
More Easy Tofu Recipes
If you tried this Tofu Tikka Masala recipe or any other recipe on our blog, please leave a ๐ star rating and let us know how it goes in the comments. We love hearing from you!
Tofu Tikka Masala
Ingredients
FOR THE TOFU MARINADE
- 16 ounces firm tofu
- ยฝ cup Greek-style yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 inch ginger grated
- 2 cloves garlic grated
- 1 teaspoon garam masala or curry powder
- 1 teaspoon ground coriander
- ยฝ teaspoon ground cumin
- ยฝ teaspoon turmeric
- ยฝ teaspoon salt
- ยผ teaspoon red pepper flakes
FOR THE MASALA SAUCE
- 2 tablespoons olive oil
- 2 medium onions chopped
- 1 inch ginger grated
- 2 cloves garlic grated
- 2 teaspoons coriander ground
- 1 teaspoon cumin ground
- 1 teaspoon garam masala
- ยผ teaspoon red pepper flakes
- 2 cups tomato puree
- 1 teaspoon salt
- 2 twists black pepper
- 2 cups water
- ยฝ cup heavy cream swap non-dairy cream
- 2 teaspoons sugar optional
- 4 wedges lemon + cilantro, yogurt, and rice for serving, optional.
Instructions
- Preheat the oven to 400ยฐF (200ยฐC) and line a baking sheet with parchment paper.In a large bowl, mix ยฝ cup Greek-style yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 inch ginger (grated), 2 cloves garlic (grated), 1 teaspoon garam masala, 1 teaspoon ground coriander, ยฝ teaspoon ground cumin, ยฝ teaspoon turmeric, ยฝ teaspoon salt, and ยผ teaspoon red pepper flakes.
- Pat dry 16 ounces firm tofu, break it into bite-sized pieces, and coat it in the marinade.Spread the tofu on the baking sheet in a single layer and bake for 30 minutes until golden and slightly chewyโno flipping needed.Meanwhile, prepare the masala sauce.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Sautรฉ 2 medium onions (chopped) for 5 minutes until translucent, stirring often.Add 1 inch ginger and 2 cloves garlic (grated), 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon garam masala, and ยผ teaspoon red pepper flakes.Sautรฉ for a minute until fragrant.Stir in 2 cups tomato puree, 1 teaspoon salt, and 2 twists black pepper. Cook on medium-low for 5 minutes, then add 2 cups water and ยฝ cup heavy cream and cook for 10 minutes.
- Stir in the baked tofu and optional 2 teaspoons sugar. Simmer for a few minutes until the sauce reaches your desired consistency. Adjust salt, sweetness, or acidity as needed.
- Serve with basmati rice, saffron rice, or naan. Garnish with cilantro, 4 wedges lemon, and yogurt. For extra tang, top with pickled red onions.
Video
Notes
- Tofu: substitute paneer for tofu. Cut it into bite-size pieces with a knife and use the same way.
- Greek Yogurt:ย Substitute non-dairy yogurt, best if Greek-style (thick).
- Garam masala: Substitute 1 teaspoon curry powder and 1/4 teaspoon of cinnamon.
- Tomato puree: Substitute crushed tomatoes or passata.
- Heavy cream: Substitute non-dairy cream, coconut milk, or cashew cream.
- Use firm or extra firm tofu and avoid silken or soft tofu so the pieces stay intact as they cook.
- Hand-tear instead of cutting it with a knife. This creates a rugged surface that helps the sauce stick.
- Balance flavors: If the sauce is too acidic, add some sugar. If itโs too spicy, add more cream. If itโs bland, add more salt.
- Sautรฉ the onion for at least five minutes, but as a rule of thumb, the longer you cook the onion without burning it, the more flavor your dish will have.
- Add flavor to your basmati rice by adding two cardamom seeds, a pinch of salt, a bay leaf, or a pinch of cumin to the cooking water. Even better, make saffron rice.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months, but note the sauce may split when thawed. Avoid refreezing
- Reheating: Thaw in the fridge, then warm on the stove with a splash of water or microwave for 2โ3 minutes.
Nutrition
Hi! We are Nico & Louise
Weโre here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) ๐ฟโจ.
Welcome to our blog, we are glad you are here.
I had tried it, so simple in cooking and great directions you have provided. templateonweb.com
Lovely meal! The yogurt & spice marinade is my favorite part, will make again but also adapt marinade method to other recipes. This recipe even inspired me to make my own vegan yogurt, which I strained extra for a thicker result, which clung well to the tofu.Thank you!
That sounds wonderful, Carolyn! I am very happy to hear that you felt inspired to “freestyle” and make your own yogurt, well done ๐ช
This recipe was so delicious – both the grown-ups and the kids loved it!
This is amazing, the content you’re putting out here for free is just amazing. The detail, the fact that you can change the ingredient list from imperial to metric and adjust the quantities, how well everything is explained, and even a great video. I’m so happy to have found this page, you guys make it easy to try new recipies! I’ve been a vegetarian for almost 5 years now and if I don’t make myself try new recipies I end up eating the same things over and over. Trying this tikka masala tofu for sure!
Hi Albert,
Aww – thank you so much for your heartwarming message, I’m so happy that you enjoy our content โค๏ธ
We appreciate you being here and cooking with us. All the best,
Louise