Vegan Tikka Masala with Tofu
A creamy, plant-based twist on classic tikka masala, this vegan tofu curry combines marinated tofu, rich coconut milk, and fragrant spices for a quick, flavorful, and protein-packed meal. Perfect served with rice, naan, or roti.
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.
