Craving a rich and creamy tikka masala but want to keep it 100% plant-based? Maya Noor’s Vegan Tofu Tikka Masala brings all the bold, smoky flavors of classic Indian takeout — without a drop of dairy. This dish features golden pan-seared tofu cubes marinated in spiced plant yogurt, then simmered in a velvety tomato-based gravy infused with Indian spices and coconut cream. It’s perfect for weeknight dinners or impressing guests — no one will believe it’s completely vegan. Comforting, indulgent, and loaded with flavor in every bite.
Bowl of cubed tofu coated with vegan yogurt, spices, and lemon juice on a marble countertop with small bowls of masalas beside.
Pat dry 200g firm tofu and press for 10–15 minutes to remove excess water.
Cut into cubes and place in a mixing bowl.
Add 3 tbsp plant-based yogurt, 1 tsp lemon juice, ½ tsp turmeric, ½ tsp red chili powder, ½ tsp garam masala, 1 tsp ginger-garlic paste, and salt to taste.
Mix gently to coat evenly. Let it marinate for 15–30 minutes.
Step 2: Pan-Sear the Tofu
Golden seared tofu cubes sizzling in a cast iron skillet with a visible flame and both side handles on a gas stove.
Heat 1 tbsp oil in a non-stick or cast iron skillet.
Add the marinated tofu cubes in a single layer.
Sear on medium heat until golden and slightly crisp on all sides (about 6–8 minutes total).
Remove from the pan and set aside.
Step 3: Sauté Aromatics for Gravy
Onions, ginger-garlic paste, and tomato puree cooking in a deep kadhai with a wooden spoon on a stove; visible oil separation.
In a kadhai or deep pan, heat 1 tbsp oil.
Add 1 chopped onion and sauté until golden brown.
Add 1 tsp ginger-garlic paste and cook for 1 minute until fragrant.
Add 2 pureed tomatoes and cook until oil starts to separate (6–8 minutes).
Step 4: Add Spices and Simmer
Coconut milk and spices being stirred into the tomato-onion masala in a round-bottomed pan over low flame.
Add ½ tsp turmeric, 1 tsp cumin powder, ½ tsp coriander powder, ½ tsp red chili powder, and salt.
Stir and cook for 2–3 minutes until spices are well roasted.
Pour in ¼ cup thick coconut milk (or cashew cream) and mix well.
Simmer on low flame for 5 minutes until gravy thickens slightly.
Step 5: Add Tofu and Finish the Dish
Seared tofu pieces being added into thickened masala gravy with garnish of coriander and kasuri methi, simmering on stovetop.
Add the seared tofu into the gravy and gently mix to coat.
Simmer for 3–4 more minutes to let flavors combine.
Finish with ½ tsp garam masala, kasuri methi (optional), and garnish with chopped coriander.
Drizzle a little extra coconut milk before serving for creaminess.
Chef’s Notes & Cooking Tips
Always press tofu before marinating — it helps absorb flavors better and prevents sogginess.
For smoky flavor, lightly char tofu on an open flame using skewers after pan-searing.
Coconut milk adds richness without dairy, but you can substitute with cashew cream for a silkier texture.
Don’t rush the tomato base — cooking until oil separates brings out deep flavor.
You can prep tofu and marinade a day ahead and refrigerate for deeper flavor.
Add a dash of lemon juice or amchur if the gravy tastes too creamy or flat.
Serving Suggestions
Serve hot with steamed basmati rice, jeera rice, or vegan naan for a comforting Indian meal.
Pair with a side of onion salad, mint chutney, and lemon wedges for freshness.
Drizzle with extra coconut milk or a swirl of cashew cream for a rich finish before serving.
For a cozy weeknight dinner, enjoy it with quinoa or millet rotis as a nutritious twist.
Add to a festive vegan Indian thali along with chana masala, achar, and vegan kheer.
