Incredible Vegetarian Tikka Masala Recipe with Tofu
There is something so special about the aroma of warming spices filling a kitchen on a chilly evening. This vegetarian tikka masala recipe with tofu is nourishing, deeply satisfying, and naturally gluten-free friendly.
Equipment
- Large skillet
Ingredients
Tofu & Marinade
- extra-firm tofu pressed, cubed
- unsweetened plant-based yogurt
- lemon juice
- turmeric
- cumin
- oil
Masala Sauce Base
- onion finely diced
- ginger freshly grated
- garlic minced
- green chili chopped
Aromatic Spices
- ground cumin
- coriander
- turmeric
- garam masala
- Indian red chili powder or paprika and a tiny pinch of cayenne
Creamy Sauce
- canned crushed tomatoes or tomato purée
- full-fat canned coconut milk
- plant-based yogurt for the sauce
To Finish
- fresh lemon juice
- cilantro chopped
Optional Additions
- sugar or maple syrup, to balance tang
- water or vegetable broth, to thin sauce
- fresh spinach
- steamed cauliflower florets
- green peas
Instructions
- First, I press my extra-firm tofu to remove all moisture. I then cut it into one-inch cubes and toss them in a mixture of plant-based yogurt, lemon juice, turmeric, and cumin. I let this marinate for at least 30 minutes. Once marinated, I pan-fry the cubes in a little oil over medium heat until they are golden and slightly crispy on all sides. You could also bake them at 400 degrees Fahrenheit for 20 minutes for a hands-off approach.
- In a large skillet, I sauté finely diced onion until soft and translucent. I add freshly grated ginger, minced garlic, and a chopped green chili for a fresh kick. Next, I stir in my ground spices and let them toast for about a minute until they smell incredible. I pour in the crushed tomatoes and let the mixture simmer on low for about 10 to 15 minutes. This simmering time is crucial because it allows the acidity of the tomatoes to mellow and the flavors to meld.
- Once the tomato base has thickened, I stir in the full-fat coconut milk and a few extra spoonfuls of plant-based yogurt. I keep the heat low to prevent the yogurt from curdling. I let the sauce simmer gently for another 5 minutes until it reaches a beautiful, glossy consistency. If the sauce looks too thick, I add a tiny splash of water or vegetable broth to thin it out.
- Finally, I fold the crispy tofu cubes back into the creamy sauce. I let everything warm through for just a couple of minutes so the tofu can absorb the flavors without losing its texture. I finish the dish with a generous squeeze of fresh lemon juice to brighten the flavors and a handful of chopped cilantro.
Notes
For meal prep, you can press and marinate the tofu a day in advance, and chop onions, ginger, and garlic ahead of time.
Store leftovers in glass, airtight containers in the refrigerator for up to four days. This dish can be frozen for up to two months; thaw overnight and reheat on the stove over low heat, adding a splash of water if needed.
If your sauce is too thin, simmer uncovered to reduce. If too thick, add vegetable broth or coconut milk. For soggy tofu, ensure it is well-pressed and pan-fry in a hot pan, or toss with a little cornstarch before frying. To reduce spiciness, stir in more coconut milk or plain plant-based yogurt, or a touch of honey/syrup. If the sauce lacks depth or is too tangy, add more salt or garam masala, or a pinch of sugar, and ensure the tomato base simmers longer.
For dietary variations: For a soy-free option, use roasted chickpeas or cauliflower. For a coconut milk alternative, cashew cream works well. For a nut-free yogurt, use soy-based unsweetened yogurt or more coconut cream.