Vegan Tofu Tikka Masala

Name: Juicy Tofu Tikka Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 400g extra-firm tofu, pressed and cut into cubes; 1 tbsp lemon juice; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/2 tsp smoked paprika; 1/2 tsp garam masala; 2 tbsp soy yoghurt or coconut yoghurt; Pinch of salt; 1 tbsp oil (coconut or neutral); 1 medium onion, finely sliced; 3 garlic cloves, minced; 1-inch piece ginger, grated; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garam masala; 1/2 tsp chilli powder; 1 tbsp tomato purée; 3 fresh tomatoes, finely chopped; 200ml full-fat coconut milk; Salt to taste; Fresh coriander, chopped (for garnish)

Plantiful Palate
Aug 3
6 min read

Vegan Recipes Lacto Vegetarian Recipes Plant based Recipes Vegan Indian Recipes Tofu Tikka Masala

Golden, fragrant and full of depth — this juicy tofu tikka masala brings the warmth of Indian spices to your table, any time of year.

This bold and comforting dish reimagines a classic Indian favourite with a fully plant-based twist. Tofu is soaked in an aromatic marinade, pan-seared until golden, and then simmered in a rich tomato and coconut cream masala sauce. Layers of cumin, ginger, and garam masala dance with sweet onions and tender chunks of tofu for a dish that’s creamy, spiced, and totally satisfying. Whether you're exploring more vegan recipes or searching for lacto vegetarian recipes, this one hits the mark — no matter the season.

"A warming plant-based curry that feels indulgent but is entirely dairy-free — perfect for anyone craving authentic flavour without compromise." — Plantiful Palate Team

Spoon it over fluffy basmati rice or pair with warm vegan naan for a cosy meal that doesn’t compromise on flavour.

Recipe:

Serves: 4

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins

Ingredients:

For the tofu marinade:

400g extra-firm tofu, pressed and cut into cubes
1 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp smoked paprika
1/2 tsp garam masala
2 tbsp plain unsweetened soy yoghurt (or coconut yoghurt)
Pinch of salt

For the masala sauce:

1 tbsp oil (coconut or neutral)
1 medium onion, finely sliced
3 garlic cloves, minced
1-inch piece ginger, grated
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garam masala
1/2 tsp chilli powder (adjust to taste)
1 tbsp tomato purée
3 fresh tomatoes, finely chopped
200ml full-fat coconut milk
Salt to taste
Fresh coriander, chopped (for garnish)

Method:

Wrap the tofu in a clean tea towel and press it under something heavy for at least 15–20 minutes to remove excess water. This helps it absorb flavour and develop a better texture. Cut into generous cubes.
In a mixing bowl, whisk together the yoghurt, lemon juice, cumin, coriander, turmeric, smoked paprika, garam masala, and salt. Toss in the tofu and coat each cube thoroughly. Let it marinate for at least 30 minutes — or up to overnight for deeper flavour.
Heat a non-stick or cast-iron pan over medium heat with a splash of oil. Add the tofu and sear for 2–3 minutes on each side until golden and slightly crisp. Don’t rush this step — the golden crust adds a rich texture and seals in the spices. Once browned, transfer the tofu to a plate.
In the same pan, add a little more oil if needed and sauté the sliced onion over medium heat for about 6–8 minutes until soft and golden. Stir in the garlic and ginger and cook for another minute until fragrant.
Sprinkle in the cumin, smoked paprika, garam masala, and chilli powder. Stir continuously for 1–2 minutes to gently toast the spices — this deepens their flavour and builds a solid base.
Add the tomato purée and chopped tomatoes. Simmer for 8–10 minutes, stirring occasionally, until the tomatoes have broken down into a thick sauce. If it starts to dry out, add a splash of water to help things along.
Pour in the coconut milk and stir well. Let it simmer gently for 5–7 minutes until the sauce thickens and becomes creamy.
Return the tofu to the pan and gently stir to coat every cube in the luscious sauce. Simmer everything together for 5–7 more minutes to allow the flavours to marry.
Taste and adjust salt as needed. Garnish with freshly chopped coriander and serve hot with rice or warm vegan naan.

Additional Tips:

For the best texture, always press your tofu well — a tofu press makes this easier and more effective.
Marinating overnight enhances depth of flavour — perfect for meal prep.
Don’t skip the spice-toasting step. It’s the difference between a flat sauce and a deeply aromatic one.
This dish keeps well for 3–4 days in the fridge and tastes even better the next day.

Alternative Cooking Methods:

Oven-baked tofu: For a firmer, hands-off option, preheat your oven to 200°C (fan) and line a baking tray with parchment. Spread the marinated tofu evenly and bake for 25–30 minutes, flipping halfway. The edges become golden and slightly chewy — ideal for absorbing sauce.
Air fryer tofu: Air fry the marinated tofu at 200°C for 15 minutes, shaking halfway through. This method creates crispy outsides without oil and is great for those who want a faster result with less mess. I personally use the Ninja Max Dual Zone 6-in-1 Air Fryer (9.5L) for perfect golden tofu every time — it's spacious, reliable, and gives a great crisp without drying things out.
Grilled tofu: Thread marinated tofu onto skewers and grill on a barbecue or griddle pan for 8–10 minutes, turning often. The charred edges add smoky dimension — great for summer get-togethers or layering into wraps and bowls.
Instant Pot version: Use sauté mode for the onion, garlic, ginger and spices. Add tomatoes, purée and coconut milk, then stir in tofu. Pressure cook for 2 minutes on high. Quick release the steam, stir and serve. Ideal for quick midweek dinners without compromising on richness.

Allergy information / alternatives:

✅ Gluten-free

✅ Nut-free

✅ High protein

✅ Lacto-vegetarian friendly

Nutritional Information (per serving):

Calories: ~320
Protein: ~14g
Carbohydrates: ~22g
Fat: ~20g
Sugar: ~6g
Salt: ~0.6g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

This vegan tofu tikka masala is one of our go-to vegan recipes — bold, creamy, and packed with spice. It’s perfect for anyone exploring plant-based comfort food.

Frequently Asked Questions (FAQs)

❓Can I make tofu tikka masala without coconut milk?

Yes — for a coconut-free version, use unsweetened soy cream, oat cream, or cashew cream. These alternatives maintain the creamy texture while keeping the dish fully vegan and dairy-free. This is a great option for anyone avoiding coconut but still seeking authentic vegan Indian curry flavours.

❓Is tofu tikka masala considered a vegan recipe or a lacto-vegetarian recipe?

It’s both! This dish contains no meat, no fish, no eggs, and no dairy — making it 100% vegan and suitable for anyone following a lacto-vegetarian lifestyle. Many Indian recipes traditionally fall into this category, but this one is also fully plant-based with no animal products at all.

❓Can I use paneer instead of tofu in this recipe?

If you're lacto-vegetarian (not strictly vegan), you can substitute paneer for tofu using the same marinade and cooking method. For a fully vegan tikka masala, tofu remains the best option. Other great substitutes include tempeh or marinated chickpeas.

❓Is this tofu tikka masala gluten-free?

Yes — this recipe is naturally gluten-free, as long as you use gluten-free naan or pair it with rice. All other ingredients, including the spices and coconut milk, are gluten-free. It's ideal for those following a plant-based, gluten-free diet.

❓How can I make tofu extra crispy for this dish?

The key is to press the tofu well, marinate it, and use a hot non-stick or cast-iron pan. For crispier results, try baking or air-frying the tofu before adding it to the masala sauce. This creates golden edges that hold up beautifully in the curry.

❓What sides go best with vegan tikka masala?

Serve it with fluffy basmati rice, garlic vegan naan, or even quinoa for a protein boost. Add a side of mango chutney, cucumber raita (vegan), or spiced lentil dal for a complete Indian-inspired meal.

❓How long does tofu tikka masala last in the fridge?

Stored in an airtight container, it keeps for 3–4 days in the fridge. Like many curries, the flavours deepen over time, making it even more delicious the next day. It’s ideal for vegan meal prep or batch cooking.

❓Can I freeze this dish?

Yes — it freezes well for up to 2 months. Let it cool fully, store in a freezer-safe container, and thaw in the fridge overnight before reheating. Great for busy weeknights when you need a quick and hearty plant-based dinner.

❓Where can I find more vegan Indian recipes like this?

Right here on Plantiful Palate! Explore our full collection of Indian vegan recipes and lacto-vegetarian recipes, including butter tofu, chickpea curry, and more Indian-inspired dishes with a plant-based twist.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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