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Craving that comforting Indian flavor but want to make it yourself? This tofu tikka masala, a vegetarian twist on the classic chicken tikka masala, is packed with flavor and easy to make at home! We’ve streamlined the process of making this complex dish with a few simple tricks and step-by-step photo instructions.
save this recipe!There’s never really a time when I’m not craving Indian food. Long day of work and want something comforting? Indian food. Just got home from skiing all day and want something warm? Indian food. Date night and want to make something memorable? Indian food.
When the question is what to order, the answer is almost always tikka masala.
I think you’re going to love this tofu tikka masala recipe. It’s:
- Packed with flavor, as any authentic Indian dish is! It has all the seasonings and taste of a restaurant-style tikka masala.
- Streamlined to make the process more approachable. (I’ve got a trick for prepping the most tedious parts of the recipe so that the dish actually comes together pretty easily).
- Adaptable to whatever protein you’d like to use. We’re using tofu today, but you could also use beans, chickpeas, tempeh, or even soy curls!
Reader rating
“This recipe is flavorful and definitely going in my dinner rotation.” —Stevie
Grab these ingredients
Although this list might look long, I bet you already have most of it on hand! Jump to the recipe card for the full quantities.
- Seasonings: The magic in the sauce comes from garam masala, turmeric, smoked paprika, cumin, coriander, and salt.
- Ginger and Garlic: We’ll build the flavor of the sauce starting with these two powerhouse ingredients.
- Plain Yogurt: I prefer yogurt for marinating the tofu since it gives a slight tang.
- Extra Firm Tofu: As a sensory food scientist, I’m fully aware that the reason folks don’t like tofu is usually the texture. The key to mimicking chicken, though, is to use extra firm tofu and tear it up, don’t cube it.
- Masala Sauce: This is just made up of unsalted butter, yellow onion, tomato paste, crushed tomatoes, and canned coconut milk.
- Serving: Grab basmati rice, naan bread, and cilantro to serve with this tikka masala.
variations & substitutions
The tofu part of this dish can easily be replaced with so many other ingredients! While the traditional curry includes chicken, to keep it vegetarian, you could make a paneer tikka masala with paneer cubes, or use:
- Soy curls (see how to cook soy curls)
- Cauliflower florets
- Chickpeas
- White beans
How to make Tofu Tikka Masala
I go into detail on how to make this vegetarian tikka masala in the recipe card below (I’ve also included photos for each step), but just so you can wrap your head around it, the process looks something like this. Jump to the recipe card for the full instructions.
- Make the rice, because no tikka masala is complete without it.
- Prep the seasonings (see Sarah’s tip below!).
- Make the marinade for the tofu tikka.
- Prep the tofu, pressing it to get out extra moisture.
- Marinate the tofu, either just for a few minutes or overnight!
- Bake the tofu until it is browned and crispy.
- Make the flavor base for the masala sauce.
- Finish the masala sauce with a good, long simmer.
- Stir the tofu tikka into the masala sauce and serve!
Sarah’s Tip
In all of my culinary training, the most important thing was the power of “Mise En Place”, aka – prep everything before you start cooking! In this recipe, we’ll measure out all the spices and prep the garlic and ginger in advance to make cooking more streamlined!
Make It Vegan
We’re using plain dairy yogurt here, making this dish not suitable for vegans. To make a vegan tikka masala, simply use a non-dairy yogurt for the tofu marinade! The tikka masala sauce is already vegan.
Storage
This is one of those dishes that tastes even better the next day! Store it in the fridge for up to 5 days. Reheat gently in the microwave or on the stove, adding a splash of water or coconut milk if needed to get things soupy again.
Serving Ideas
Make it a next-level feast by pairing this dish with one of our other Indian recipes:
- Homemade Naan is easier than you would think and perfect with this tikka masala.
- Air Fryer Veggies help to get a quick side dish on the table.
- Mango Lassis wash everything down!
How To Make Tofu Tikka Masala (Step-By-Step Photos)
Ingredients
Seasonings
- 1 Tbsp garam masala
- 2 tsp ground turmeric
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp salt
- 8 cloves garlic, minced, divided
- 4 Tbsp fresh grated ginger, divided
Tofu Tikka
- 1 cup plain yogurt, 240 g
- 1 14-oz package extra-firm tofu, 400 g
Masala Sauce
- 2 Tbsp unsalted butter, 28 g
- ½ medium yellow onion, diced, about 1 cup
- 2 Tbsp tomato paste, 28 g
- 1 14.5-oz can crushed tomatoes, 415 g
- 1 13.5-oz can coconut milk, 380 g
To Serve
- Basmati rice
- Naan
- Cilantro
Instructions
- Rice: If serving with rice (highly recommended), start cooking that now according to package instructions.
- Prep Seasonings: In a small bowl, stir together 1 Tbsp garam masala, 2 tsp ground turmeric, 2 tsp smoked paprika, 2 tsp cumin, 2 tsp coriander, and 1 tsp salt. Evenly split the spice mixture into 2 small bowls. Similarly, evenly divide the 8 cloves garlic and the 4 Tbsp fresh grated ginger into 2 bowls. Half of this will be for the tikka, and the other half for the masala.
- Tikka Marinade: In a large bowl, stir together 1 cup plain yogurt and half of the seasonings (half of the spices, garlic, and ginger).
- Prep Tofu: Preheat oven to 400°F (204°C). Drain 1 14-oz package extra-firm tofu and wrap it in a few layers of paper towels. Set a heavy pan on top to help press out water for about 15 minutes. When finished, tear into bite-sized chunks.
- Add Tofu: Gently stir tofu chunks into marinade. You can let the tofu marinate overnight for maximum flavor, or continue cooking. It's good either way!
- Bake Tofu Tikka: Pour tofu tikka mixture onto a parchment paper-lined baking sheet. Bake for 15 minutes, then remove from oven and flip each piece over. Continue cooking for 15 minutes, or until a bit browned and crispy at the edges. (Optionally turn the broiler on your oven at the end to help get things crispy, just be sure to watch it closely to prevent burning!)
- Masala Base: Melt 2 Tbsp unsalted butter in a large saute pan over medium heat. Add ½ medium yellow onion and the reserved half of garlic and ginger. Cook until onion is soft, about 5 minutes. Stir in 2 Tbsp tomato paste and the reserved half of seasonings (from step 1). Continue cooking for 3 minutes.
- Masala Sauce: Add 1 14.5-oz can crushed tomatoes and 1 13.5-oz can coconut milk. Cover and let simmer for 15 to 20 minutes to let flavors all merge.(Optionally blend the sauce carefully with an immersion or countertop blender to make it smooth and creamy!)
- Serve: Gently stir tofu tikka into masala sauce. Serve warm with naan and basmati rice.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This recipe is flavorful and definitely going in my dinner rotation. Thank you.
So happy to hear it! Enjoy! 😀
This recipe came out perfect , I did not have coconut milk so I used heavy cream, which turned out delicious!
I’m so happy to hear it, Anita! 😀
I’d like to add a vegetable to the recipe. What would you recommend?
Bell peppers would be great! You could also do spinach or kale 🙂
My nose was in these spices for 2 hours as I did meal prep this morning, I couldn’t resist, I had it for breakfast with coconut rice! So wonderful! I will definitely make it again!
Yay! I’m so happy to hear it, Lisa! Happy eating 🙂