Dairy-Free Tofu Tikka Masala
Discover the ultimate comfort of this Dairy-Free Tofu Tikka Masala, a plant-based twist on the beloved Indian classic! Made with golden, pan-seared extra-firm tofu and a rich, creamy tomato-based sauce, this recipe is bursting with warm, aromatic spices like garam masala, turmeric, and cumin. Instead of heavy cream, we use luxurious coconut cream and unsweetened coconut yogurt to create a velvety, dairy-free alternative that’s just as indulgent. Perfectly paired with steamed basmati rice or soft vegan naan, this dish is hearty, flavorful, and ideal for weeknight dinners or satisfying meal prep. With just 20 minutes of prep time and simple, wholesome ingredients, this vegan tikka masala promises to be your new go-to for a nourishing, crowd-pleasing meal.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 1 cup unsweetened coconut yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp paprika
- 1.5 tsp salt
- 2 tbsp coconut oil or avocado oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (15 oz) crushed tomatoes
- 1 cup coconut cream
- 1 cup water or vegetable broth
- 0.5 tsp chili powder
- 0.25 cup fresh cilantro, chopped
- cooked basmati rice or naan
Instructions
Press the tofu for 15-20 minutes to remove excess moisture. Cut the tofu into bite-sized cubes.
In a large bowl, mix unsweetened coconut yogurt, lemon juice, garam masala, ground cumin, ground turmeric, ground coriander, paprika, and 1 teaspoon of salt. Add the cubed tofu to the marinade and gently stir to coat. Let the tofu marinate for at least 30 minutes or up to overnight in the refrigerator.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the marinated tofu in a single layer and cook until golden brown on all sides, about 4-5 minutes per side. Remove the tofu and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the chopped onion for 5-7 minutes until softened and lightly golden.
Add minced garlic and grated ginger to the onions, stirring frequently for 1-2 minutes until fragrant.
Stir in the crushed tomatoes, coconut cream, water or vegetable broth, chili powder, and remaining 0.5 teaspoon of salt. Let the sauce simmer on low heat for 10 minutes, stirring occasionally.
Add the cooked tofu to the sauce and stir well to coat. Simmer for an additional 10 minutes on low heat to allow the tofu to absorb the flavors.
Taste and adjust seasoning, adding more salt or spices as desired.
Garnish the tikka masala with fresh chopped cilantro and serve hot with cooked basmati rice or vegan naan.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4739 mg | 206% | |
| Total Carbohydrate | 243.0 g | 88% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 147.7 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3000 mg | 231% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2931 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
