Vegan Tikka Masala
Indulge in the rich, aromatic flavors of this Vegan Tikka Masala, a plant-based twist on a beloved Indian classic. Featuring tender, golden-brown cubes of marinated and sautéed tofu, this dish is smothered in a creamy tomato-coconut curry sauce spiced with garam masala, cumin, turmeric, and paprika. Coconut yogurt and lemon juice give the tofu a tangy, flavorful kick, while a touch of chili powder adds subtle heat—perfectly customizable to your spice preference. Ready in just 50 minutes, this hearty and wholesome recipe is perfect for weeknight dinners or meal prep. Serve it over fluffy basmati rice and garnish with fresh cilantro for a vibrant, satisfying meal that’s dairy-free, gluten-free, and utterly delicious. Perfect for vegans and those looking to explore plant-based comfort food, this Vegan Tikka Masala is sure to be a crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 120 milliliters Coconut yogurt (unsweetened)
- 1 tablespoon Lemon juice
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Paprika
- 2 teaspoons Salt
- 2 tablespoons Olive oil or avocado oil
- 1 medium Yellow onion (finely diced)
- 3 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 400 grams Tomato puree
- 250 milliliters Coconut milk (full-fat)
- 0.5 teaspoon Chili powder (adjust to taste)
- 1 teaspoon Sugar or maple syrup
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 cups Cooked basmati rice (for serving)
Instructions
Press the tofu for 15 minutes to remove excess moisture. Cut it into bite-sized cubes.
In a bowl, combine coconut yogurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, paprika, and 1 teaspoon of salt. Add the tofu cubes and toss to coat evenly. Let marinate for 15-30 minutes.
Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add the marinated tofu and sauté until golden and slightly crisp on all sides. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the diced onion and cook for 5-7 minutes until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the tomato puree, chili powder, and the remaining 1 teaspoon of salt. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Pour in the coconut milk and sugar or maple syrup. Mix well and let simmer for 5 minutes.
Return the sautéed tofu to the pan. Stir to coat the tofu in the sauce. Simmer for an additional 5 minutes to allow the flavors to meld together.
Taste and adjust seasoning as necessary. Add more chili powder if you prefer a spicier sauce.
Garnish with freshly chopped cilantro and serve warm over basmati rice.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 42.2 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3035 mg | 233% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 4195 mg | 89% | |
*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.
