Rich, fragrant, and deeply comforting, this vegan tikka masala offers a plant-based take on a beloved classic. Each bite is infused with warm spices, velvety sauce, and a hearty texture that makes it a standout on any dinner table. At the heart of the dish is tofu—firm, chewy, and wonderfully versatile. It absorbs bold flavors like a sponge, making it the perfect partner for this luscious masala gravy.
Ingredients Overview
Every component in this dish has a purpose, creating a balanced interplay of flavor and texture. The tofu provides a protein-rich foundation and becomes irresistibly crisp when roasted. Olive oil helps achieve the right amount of golden browning and carries the spices in both tofu preparation and sauce-building.
The magic lies in the aromatics. Onion, garlic, and fresh ginger form the flavor base, infusing the dish with warmth and depth. A symphony of spices—garam masala, cumin, turmeric, coriander, and cayenne—builds layers of complexity, giving the sauce its signature taste and enticing aroma. Tomato sauce introduces a rich acidity, while full-fat coconut milk adds silkiness and mellow sweetness that rounds out the heat. A splash of water ensures the sauce reaches the ideal consistency.
Rice completes the plate with a soft, comforting base, while fresh cilantro adds color and brightness, cutting through the richness with herbaceous freshness.
Step-by-Step Cooking Guide
Pressing the tofu is a crucial first step. By removing excess moisture, it allows the tofu to firm up, ensuring a satisfyingly chewy bite once roasted. Wrapping it in paper towels and placing it under a weighted plate creates gentle, even pressure. After 20 minutes, the tofu is ready to transform.
Slicing and tearing the tofu into uneven chunks enhances the texture. These irregular pieces develop more surface area, allowing them to crisp beautifully in the oven. Coating them in olive oil, cornstarch, and salt creates a light crust that turns golden during roasting.
As the tofu bakes, the sauce begins to come alive. Onions are sautéed until soft and slightly golden, building a savory base. Garlic and ginger are added next, releasing their pungent aroma and adding a touch of sharpness. The spice blend is stirred in, allowing the flavors to bloom in the warm oil. Once the kitchen is fragrant with toasted spices, tomato sauce and coconut milk are added, bringing the sauce together in a smooth, creamy consistency. The sauce simmers gently, allowing all the elements to marry.
When the tofu emerges from the oven, golden and crisp, it’s folded into the simmering sauce. Each piece gets coated in the rich, spiced gravy, absorbing the flavors while maintaining its texture. The dish is finished with a sprinkle of cilantro and served hot over rice, creating a wholesome, aromatic, and satisfying meal.
Recipe Tips & Frequently Asked Questions
How to properly press tofu for better absorption and chewiness:
Use heavy weights to press for at least 20 minutes, ensuring moisture is drawn out evenly for a denser, more satisfying texture.
Tearing vs. cubing tofu: which yields better texture?
Tearing creates jagged edges that crisp more effectively in the oven and hold sauce better, enhancing both texture and flavor.
Getting that perfect roasted finish in the oven:
Spread tofu evenly on the baking sheet without overcrowding, and avoid flipping too soon—allow a full golden crust to form first.
Adjusting sauce consistency without compromising flavor:
If the sauce becomes too thick, add a splash of water gradually while stirring, maintaining the balance of spice and creaminess.
Can I make this recipe ahead of time?
Yes, both tofu and sauce can be made a day in advance. Store them separately and combine when reheating for best texture.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the fridge. Reheat gently on the stove, adding a splash of water or coconut milk to loosen the sauce if needed.
Can I freeze the tofu or sauce separately?
The sauce freezes well. For tofu, freeze after baking but before adding to sauce for optimal texture upon reheating.
Is there a substitute for coconut milk?
Cashew cream or unsweetened plant-based creamers work well as alternatives, offering similar richness without overpowering the spices.
Can I use store-bought tikka masala sauce instead of homemade?
You can, but homemade allows you to control spice levels and freshness. Store-bought sauces may contain additives or be overly salty.
What to Serve With This Recipe
The beauty of this dish lies in its versatility. Pair it with basmati, jasmine, or nutty brown rice to soak up the flavorful gravy. If you’re looking for something more traditional, serve it alongside fluffy naan, crisp roti, or buttery paratha to scoop up every bit of sauce.
Balance the richness of the masala with fresh accompaniments like raita, a cooling yogurt dip made with cucumber and mint, or tangy chutneys that bring a pop of contrast. For added crunch, quick-pickled red onions or fresh cucumber salad make excellent sides. Sprinkle crushed toasted nuts or seeds over the dish for texture and visual appeal.
Variations to Try
Feel free to tailor the recipe to your preferences. Chickpeas, tempeh, or seitan make great protein swaps and absorb the masala sauce beautifully. For extra depth and nutrition, add vegetables like green peas, sautéed bell peppers, baby spinach, or tender roasted cauliflower.
If you enjoy heat, increase the cayenne or stir in a spoonful of chili paste. For extra creaminess, add a swirl of cashew cream just before serving. Transform leftovers into exciting new meals by wrapping the masala-coated tofu in flatbread or layering it over a grain bowl with fresh veggies.
This vegan tikka masala is a comforting, spice-laden dish that brings warmth and satisfaction in every bite. From the crispy tofu to the luxurious sauce, it’s a meal that balances heartiness and vibrancy with ease. Whether you’re cooking for a cozy weeknight dinner or prepping for the week ahead, this recipe delivers flavor, versatility, and nourishment—one delicious bowl at a time.
Ingredients
For the tofu
2 tablespoons olive oil
2 (16-ounce) blocks extra-firm tofu
1/2 teaspoon salt
2 tablespoons cornstarch
For the masala sauce
2 tablespoons olive oil
1 large onion, diced
5 garlic cloves, minced
1 tablespoon freshly grated ginger
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon salt
14 ounces tomato sauce
1 (13.5-ounce) can full-fat coconut milk
1/4 cup water, to adjust sauce consistency if needed
For serving
4 cups cooked white or brown rice
Fresh chopped cilantro, for garnish
Instructions
Start by pressing the tofu to remove excess moisture. Wrap each block in several layers of paper towel and place on a flat surface. Position a plate or shallow pan on top, then weigh it down with a few heavy books. Let it press for approximately 20 minutes. This helps the tofu achieve a firmer, chewier texture. If using super firm tofu, this step can be skipped.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even crisping.
Once pressed, slice each tofu block into six thick slabs. Tear each slab into rustic, uneven chunks—this gives a more textured, hearty appearance and mouthfeel, similar to traditional chicken tikka. Alternatively, you can dice the tofu into uniform cubes if you prefer a more structured look.
Transfer the tofu pieces into a large resealable plastic bag. Add olive oil, cornstarch, and salt. Seal the bag and shake gently until the tofu is evenly coated in the mixture. Spread the coated tofu onto the prepared baking sheet in a single layer, ensuring there’s space between pieces for proper browning. Roast for 25–30 minutes, or until the tofu is golden and crisp on all sides.
While the tofu is baking, prepare the rich masala sauce. In a large skillet or sauté pan, heat olive oil over medium-high heat. Add diced onion and cook for about 3–4 minutes until soft and lightly golden. Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.
Add the garam masala, cumin, turmeric, coriander, cayenne pepper, and salt to the pan. Stir well to coat the onion mixture in the aromatic spices. Pour in the tomato sauce and coconut milk, stirring until the sauce is silky and well combined. Reduce heat to a gentle simmer and cook for 10 minutes, stirring occasionally. If the sauce thickens more than desired, add water gradually to loosen it to your preferred consistency.
Once the tofu has finished roasting, add it to the simmering masala sauce. Stir gently to coat every piece thoroughly in the rich, spiced gravy.
Serve the vegan tikka masala hot over a bed of steamed white or brown rice. Garnish with freshly chopped cilantro for a burst of freshness and vibrant color.
Vegan Tikka Masala Recipe
Ingredients
For the tofu
- 2 tablespoons olive oil
- 2 16-ounce blocks extra-firm tofu
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
For the masala sauce
- 2 tablespoons olive oil
- 1 large onion diced
- 5 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 14 ounces tomato sauce
- 1 13.5-ounce can full-fat coconut milk
- 1/4 cup water to adjust sauce consistency if needed
For serving
- 4 cups cooked white or brown rice
- Fresh chopped cilantro for garnish
Instructions
- Start by pressing the tofu to remove excess moisture. Wrap each block in several layers of paper towel and place on a flat surface. Position a plate or shallow pan on top, then weigh it down with a few heavy books. Let it press for approximately 20 minutes. This helps the tofu achieve a firmer, chewier texture. If using super firm tofu, this step can be skipped.
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even crisping.
- Once pressed, slice each tofu block into six thick slabs. Tear each slab into rustic, uneven chunks—this gives a more textured, hearty appearance and mouthfeel, similar to traditional chicken tikka. Alternatively, you can dice the tofu into uniform cubes if you prefer a more structured look.
- Transfer the tofu pieces into a large resealable plastic bag. Add olive oil, cornstarch, and salt. Seal the bag and shake gently until the tofu is evenly coated in the mixture. Spread the coated tofu onto the prepared baking sheet in a single layer, ensuring there’s space between pieces for proper browning. Roast for 25–30 minutes, or until the tofu is golden and crisp on all sides.
- While the tofu is baking, prepare the rich masala sauce. In a large skillet or sauté pan, heat olive oil over medium-high heat. Add diced onion and cook for about 3–4 minutes until soft and lightly golden. Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.
- Add the garam masala, cumin, turmeric, coriander, cayenne pepper, and salt to the pan. Stir well to coat the onion mixture in the aromatic spices. Pour in the tomato sauce and coconut milk, stirring until the sauce is silky and well combined. Reduce heat to a gentle simmer and cook for 10 minutes, stirring occasionally. If the sauce thickens more than desired, add water gradually to loosen it to your preferred consistency.
- Once the tofu has finished roasting, add it to the simmering masala sauce. Stir gently to coat every piece thoroughly in the rich, spiced gravy.
- Serve the vegan tikka masala hot over a bed of steamed white or brown rice. Garnish with freshly chopped cilantro for a burst of freshness and vibrant color.
