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.