Nut-Free Tofu Tikka Masala
Rich, creamy, and completely nut-free, this Tofu Tikka Masala is the perfect plant-based twist on the classic Indian dish. Featuring pan-fried extra-firm tofu marinated in a flavorful blend of dairy-free yogurt, aromatic spices like garam masala and turmeric, and a splash of zesty lemon juice, this recipe delivers bold taste with every bite. The silky tomato-based curry, enriched with coconut cream, strikes a harmonious balance between tangy and aromatic flavors while remaining vegan-friendly and accessible to those with nut allergies. Ready in just an hour, this comforting dish is ideal for weeknight dinners or special occasions. Garnished with fresh cilantro and served alongside fluffy rice or dairy-free naan, it’s a crowd-pleasing favorite that brings restaurant-quality tikka masala straight to your kitchen. Perfect for lovers of Indian cuisine and tofu recipes!
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Recipe Information
Ingredients
- 400 g Extra firm tofu
- 120 ml Plain dairy-free yogurt (coconut or soy-based)
- 1 tbsp Lemon juice
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Garam masala
- 1 tsp Ground cumin
- 0.5 tsp Turmeric
- 1 tsp Smoked paprika
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 1 large Yellow onion, finely chopped
- 400 g Canned diced tomatoes
- 120 ml Coconut cream
- 2 tbsp Fresh cilantro, chopped
- 1 tsp Sugar
- 1 tsp Ground coriander
- 0.25 tsp Cayenne pepper (optional, for spice)
- 120 ml Water
Instructions
Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels, place a heavy object on top, and press for 15-20 minutes to remove excess water.
Cut the pressed tofu into 1-inch cubes.
In a mixing bowl, combine the dairy-free yogurt, lemon juice, ginger paste, garlic paste, garam masala, ground cumin, turmeric, smoked paprika, and 0.5 tsp of salt. Add the tofu cubes to the marinade and gently toss to coat evenly. Allow the tofu to marinate for 20 minutes (or up to 2 hours for deeper flavor).
Heat 1 tablespoon of vegetable oil in a non-stick or cast-iron skillet over medium heat. Once hot, add the marinated tofu cubes in batches and cook until golden brown on all sides, about 2-3 minutes per side. Set aside on a plate.
In a large pan or skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes.
Stir in the ground coriander, garam masala, and cayenne pepper (if using). Cook for another 30 seconds until fragrant.
Add the canned diced tomatoes and sugar. Stir well and let the mixture simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
Using an immersion blender (or a standing blender, then pour back into the pan), blend the tomato mixture until smooth.
Stir in the coconut cream and water. Adjust the seasoning with additional salt to taste, and bring the sauce to a low simmer.
Gently add the pan-fried tofu cubes to the sauce, ensuring they are fully coated. Simmer for 5 minutes to allow the flavors to meld.
Garnish with fresh chopped cilantro and serve your nut-free tofu tikka masala hot with steamed rice or dairy-free naan bread.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3348 mg | 146% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 92.0 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3088 mg | 238% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2499 mg | 53% | |
*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.
