This Vegan Tofu Tikka Masala delivers all the bold, aromatic flavors of traditional tikka masala without any animal products.
Packed with plant-based protein from tofu and enriched with healthy fats from coconut milk, it’s a nutritious, fiber-rich meal that’s low in carbs and high in satisfaction.
Quick to prepare and perfect for meal prep, it’s an everyday-friendly dish that balances taste, nutrition, and convenience.
Vegan Tikka Masala with Tofu
Equipment
- Tofu Press or Plate with Paper Towels – 1
- Air Fryer – 1
- Large Pan or Skillet – 1
- Spatula or Spoon: 1
Ingredients
For Tofu Marinade:
- 16 oz firm tofu cubed
- 1 teaspoon tikka masala powder
- ¼ cup vegan yogurt cashew or coconut-based
- 1 teaspoon ginger-garlic paste
- Pinch of salt
For Curry:
- 3 teaspoon olive oil
- 1 onion chopped
- 1 teaspoon fresh ginger grated
- 2 garlic cloves chopped
- 2 teaspoon tikka masala powder
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- 2 tablespoon tomato paste
- 4 tablespoon water
- 1 can 13.66 oz coconut milk
- Salt to taste
- 1 teaspoon kasuri methi dried fenugreek leaves
- 2 tablespoon fresh cilantro chopped
Optional Add-ins:
- Bell peppers or mushrooms chopped (for extra nutrition and color)
Instructions
- Press the Tofu to Remove Moisture: Begin by pressing the tofu to remove excess water, which ensures it will absorb the marinade and cook with a firm texture. Place the block of firm tofu between layers of paper towels or a clean kitchen cloth. If you have a tofu press, use it according to the instructions. Alternatively, place a plate or tray on top of the tofu and weigh it down with a heavy object, such as a cast iron skillet or canned goods. Allow it to sit for 10–15 minutes. Properly pressed tofu prevents a soggy texture in your curry.
- Cube and Marinate the Tofu: Once the tofu is pressed, cut it into uniform 1-inch cubes for even cooking. In a bowl, combine 1 teaspoon of tikka masala powder, ¼ cup vegan yogurt (cashew or coconut-based), 1 teaspoon ginger-garlic paste, and a pinch of salt. Gently toss the tofu cubes in the marinade until evenly coated. Cover and refrigerate for at least 30 minutes. Marinating allows the tofu to soak up the spices, giving the final curry depth and richness.
- Air Fry the Marinated Tofu: Preheat your air fryer to 380°F (193°C). Arrange the marinated tofu cubes in a single layer in the basket to ensure even cooking. Air fry for 12 minutes, shaking the basket halfway through to allow all sides to crisp evenly. The tofu should have a golden-brown exterior and slightly firm texture, similar to tandoori-style tofu. Transfer to a plate and set aside.
- Sauté Aromatics for Curry Base: Heat 3 teaspoons of olive oil in a large pan over medium-high heat. Once the oil is hot, add chopped onions, grated ginger, and chopped garlic. Sauté for 5–7 minutes, stirring occasionally, until the onions turn golden brown and fragrant. This step builds the flavorful foundation for the curry and enhances the aroma of the dish.
- Build the Curry Flavor: Add 2 tablespoons of tomato paste to the pan along with 4 tablespoons of water, stirring to create a smooth mixture. Sprinkle in 2 teaspoons of tikka masala powder, ½ teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric powder, and salt to taste. Cook for 1–2 minutes to allow the spices to bloom, releasing their oils and maximizing the curry’s flavor.
- Add Coconut Milk for Creaminess: Slowly pour in 1 can (13.66 oz) of coconut milk while stirring continuously to create a smooth, creamy sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld together. Coconut milk balances the spices and adds a rich, silky texture to the curry.
- Incorporate the Tofu Cubes: Gently add the air-fried tofu cubes into the simmering curry. Stir carefully to coat each piece evenly in the sauce. Allow the curry to cook for 5 minutes, stirring occasionally, until the sauce thickens slightly and the tofu absorbs the flavors. This step ensures each bite is flavorful and satisfying.
- Add Kasuri Methi for Aroma: Crush 1 teaspoon of dried kasuri methi (fenugreek leaves) between your palms and sprinkle it over the curry. Stir gently to incorporate. Kasuri methi adds a distinct, smoky, and aromatic flavor that gives the dish an authentic Indian taste.
- Garnish and Serve Hot: Turn off the heat and sprinkle 2 tablespoons of freshly chopped cilantro over the curry. Serve the vegan tofu tikka masala with steamed rice, phulka roti, or naan. Optionally, drizzle a teaspoon of lemon juice for added freshness. This final step enhances both flavor and presentation.
- Optional Vegetable Additions for Nutrition: For a more colorful and nutritious curry, add chopped bell peppers, mushrooms, or zucchini during the sauté step with onions, ginger, and garlic. Cook until tender before adding tomato paste and spices. This boosts fiber, vitamins, and texture while keeping the dish wholesome and vibrant.
Notes
- Pressing tofu thoroughly is key to achieving a firm texture that holds up in the curry.
- Marinating tofu for at least 30 minutes ensures the spices fully penetrate each cube.
- Adjust the spice level by varying the Kashmiri chili powder or adding a pinch of cayenne if you prefer heat.
- Coconut milk provides creaminess but can be substituted with cashew cream for a richer, slightly nutty flavor.
- Kasuri methi adds an authentic aroma; do not skip it, as it elevates the dish.
- For added color and nutrition, incorporate vegetables like bell peppers, zucchini, or mushrooms.
- Use freshly chopped cilantro for garnish to enhance freshness and visual appeal.
- If the curry becomes too thick, add a splash of water or plant-based milk to loosen it.
Chef’s Secrets: Mastering Flavorful Tofu Curry
To make this vegan tikka masala truly exceptional, focus on layering flavors at every stage.
Start by pressing and marinating tofu well, as this step ensures it absorbs the aromatic spices deeply.
Blooming spices in oil before adding tomato paste and coconut milk releases essential oils, enhancing the overall richness.
Kasuri methi adds a subtle smokiness and authenticity reminiscent of traditional Indian curries.
For a balanced flavor, taste as you cook and adjust salt, spice, and acidity with lemon juice.
Using a mix of fresh and dried ingredients ensures the curry is fragrant, creamy, and deeply satisfying.
Serving Suggestions: Pairings and Presentation Ideas
Serve this creamy vegan tikka masala hot over fluffy basmati rice for a classic pairing, or enjoy it with soft phulka roti or warm naan bread to soak up every drop of sauce.
For a lighter option, pair with quinoa or cauliflower rice, which keeps the dish high in protein while reducing carbs.
Garnish with fresh cilantro, a drizzle of coconut cream, or a squeeze of lemon to enhance the visual appeal and flavor.
For a complete meal, consider adding a side of lightly sautéed green beans, spinach, or roasted vegetables.
Storage Tips: Keeping Curry Fresh Longer
Vegan tofu tikka masala stores very well, making it a perfect meal-prep option.
Allow the curry to cool to room temperature before transferring it to an airtight container.
It can be refrigerated for up to 4–5 days, and flavors often deepen over time.
For longer storage, freeze portions in freezer-safe containers for up to 2 months.
When reheating, do so gently on the stovetop over low heat or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.
Always stir thoroughly to maintain creaminess.
Frequently Asked Questions
1. Can I make this curry oil-free?
Yes! You can sauté the onions, ginger, and garlic in a few tablespoons of water or vegetable broth instead of oil.
While the texture may slightly differ, the flavors remain deliciously aromatic.
2. What tofu works best for this recipe?
Firm or extra-firm tofu is ideal, as it holds its shape during cooking and absorbs the marinade well. Silken tofu is too soft and may break apart.
3. Can I prepare this without an air fryer?
Absolutely! You can bake the marinated tofu in a preheated oven at 400°F (200°C) for 20–25 minutes, turning halfway through. Alternatively, pan-fry the cubes until golden and crispy.
4. How can I adjust the spice level?
For a milder curry, reduce or omit the Kashmiri chili powder.
For more heat, add cayenne or freshly chopped green chilies during the sautéing step. Taste frequently to get the desired spiciness.
5. Are there good substitutions for coconut milk?
Yes. Cashew cream or almond milk with a tablespoon of coconut oil can be used to maintain creaminess.
For a lighter option, unsweetened soy or oat milk works well, though the curry may be slightly less rich.
