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Tofu tikka masala cubes in a creamy aromatic tomato sauce in a black skillet with a silver spoon on a wooden background with a black and white stripe napkin

Tofu Tikka Masala

This Tofu Tikka Masala is so flavorful,  seasoned tofu cubes cooked in aromatic homemade tomato sauce is simply amazing. Enjoy this vegan, gluten-free version of the classic chicken tikka masala. 
5 from 10 votes
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Course: Main Course
Cuisine: Indian
Keyword: tofu tikka masala
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8 servings
Calories: 176kcal

Equipment

Ingredients

  • 1 pound extra-firm tofu pressed and cut into cubes

Marinated Tofu

  • 1/4 cup unsweetened vegan yogurt or coconut cream
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • oil for frying tofu

Tikka Masala Sauce

  • 1 tablespoon coconut oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamon
  • 1/2 teaspoon turmeric
  • 1/2 cup tomato sauce
  • 1 cup cashew cream or coconut milk
  • 1 cup water
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon Salt to taste
  • 1 tablespoon maple syrup optional
  • cilantro for garnish

Instructions

Prepare The Tofu Marinade

  • Prepare Tofu - Tofu usually comes in a pack with water, drain the water and press tofu to get rid of excess water. Place tofu on a cutting board, lined with paper towel or a clean dish towel. Wrap tofu with more paper towels, place a heavy object on top of tofu, like books or a pot. Allow the tofu to press for 20 minutes. The moisture out of the block of tofu will be absorbed in the paper towel. Remove tofu and cut into cubes.
  • In a bowl, combine, vegan yogurt or coconut cream with lemon juice, garlic powder, paprika, turmeric, cumin, cinnamon, salt and mix to form a paste. Add tofu cubes and gently stir to coat with the marinade. Allow tofu to marinate for about 10 minutes.

Prepare The Tikka Masala

  • Heat oil in a skillet on medium-high. Add tofu cubes to the skillet and cook until brown and crisp on all sides. Use a cast iron skillet or a non-stick skillet. Make sure the oil is hot enough before adding tofu cubes and it takes about 3 minutes for tofu to get crisp on each side. Remove cooked tofu from skillet and set aside.
  • You can also bake tofu cubes on a parchment paper lined baking sheet (coat with cooking spray to prevent the tofu from sticking) or you can use a silicone mat. Bake in a preheated oven on 400 degrees F. for 25-30 minutes turning halfway.
  • Heat 1 tablespoon of coconut oil to the skillet, I love coconut oil because it gives a nice flavor to the curry dish. Add onion, and cook for 2 minutes, stir in garlic, garlic and cook until fragrant, about 1 minute. Add spices, cumin, coriander, cinnamon, cardamom, and turmeric and stir.
  • Add tomato sauce, cashew cream or coconut milk, maple syrup, water, cayenne pepper and salt to taste. Cook sauce until thick and creamy, about 2 minutes, add tofu pieces and stir to coat. Cook for about 2-3 minutes for the flavors to meld. You may need to add extra water if sauce gets too thick.
  • Serve with rice or roti and garnish with chopped cilantro leaves.

Nutrition

Calories: 176kcal | Carbohydrates: 9g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 496mg | Potassium: 255mg | Fiber: 1g | Sugar: 5g | Vitamin A: 615IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 2mg