This tofu tikka masala is rich, saucy, and deeply comforting, with warm spices and a creamy tomato base. It’s a satisfying, restaurant-style dish that’s worth making at home when you’re craving something cozy and bold.
When you’re craving something warm and cozy, tofu tikka masala is the move. It’s a little labor of love, in the best possible way. Warm garam masala, coriander, cumin, and turmeric mingle together in a tangy tomato gravy that tastes like it’s been simmering all day—even though it’s ready in about 90 minutes. This version is fully vegan, but it still hits that classic tikka masala sweet spot: creamy, fragrant, and deeply comforting.
Tofu Tikka & Masala: Two Parts, One Very Good Pot
Tikka masala is built in two stages, and this tofu version follows the same logic. First, there’s the tofu tikka: extra-firm tofu marinated in coconut milk and spices, then baked until golden and lightly smashed so it has plenty of texture. Those smashed edges are key—they give the sauce something to cling to, creating the perfect texture.
Then comes the masala. Onions, tomatoes, ginger, and warm spices simmer down into a thick, fragrant gravy before being finished with coconut milk for richness. Once the tofu and masala come together, everything melds into a creamy, complex spiced dish that tastes even better the next day, making it perfect for vegan meal prep.
Key Ingredients
This tofu tikka masala relies on a focused set of ingredients that do the heavy lifting. Each one contributes either texture, depth, or that unmistakable warm, spiced aroma that defines the dish. Here’s what you’ll need:
- Extra-firm tofu: Extra-firm tofu is the ideal tofu type to use here. It holds its shape through marinating and baking, then some of it is smashed into irregular pieces that grab onto the sauce instead of falling apart. Softer tofu won’t survive this process and will break down in the pan.
- Full-fat coconut milk: Coconut milk replaces the cream traditionally used in tikka masala, adding richness without muting the spices. Full-fat matters here; lighter versions won’t give you the same lush, spoon-coating texture.
- Fire-roasted tomatoes: These form the backbone of the masala. Fire-roasted tomatoes add a subtle smokiness that plays especially well with garam masala and cumin, giving the sauce more depth than plain canned tomatoes.
- Garam masala: This is where the warmth comes from. Garam masala brings that layered, aromatic finish that defines tikka masala—add a little at the end for maximum fragrance.
- Fresh ginger: Ginger cuts through the richness and keeps the sauce from feeling heavy. It adds brightness and heat in a way dried spices alone can’t.
- Red chili powder: Use this to dial the heat to your liking. A small amount adds warmth; more pushes it into bold, takeout-style territory without overwhelming the other spices.
How to Make Tofu Tikka Masala
This tikka masala comes together in a few approachable steps, each one building flavor and texture along the way. Expect warm spices, a simmering tomato masala, and a kitchen that smells incredible. For full recipe instructions and measurements, scroll to the end of this post.
- Step 1: Press and marinate the tofu – Start with extra-firm tofu and press it well—this sets the foundation for everything that follows. The tofu is then marinated in coconut milk, vinegar, and warm spices like garam masala and coriander, giving it flavor all the way through instead of just on the surface.
- Step 2: Bake until golden, then smash – Bake the marinated tofu until the edges turn lightly golden and the exterior firms up. After baking, gently smash some of the pieces with a fork to create uneven, jagged shapes—this is what helps the tomato masala cling instead of pooling at the bottom of the bowl.
- Step 3: Build the tomato masala – While the tofu bakes, sauté onions until soft and lightly golden, then add ginger, spices, tomato paste, and fire-roasted tomatoes. Letting this mixture simmer briefly concentrates the flavors before coconut milk is added for richness.
- Step 4: Simmer and bring it together – Add the baked tofu to the masala and let everything simmer just long enough to meld. Taste and adjust salt or heat as needed—the sauce will mellow as it cooks, so small tweaks go a long way.
Serving Suggestions
Tofu tikka masala is best served hot, spooned generously over basmati rice so the sauce can soak in. Warm vegan naan on the side is non-negotiable—it’s perfect for swiping up every last bit of masala.
Finish with chopped cilantro, a pinch of flaky salt, and an extra sprinkle of garam masala if you want some extra aromatic warmth. For heat lovers, a little sambal on the side turns this into a big, bold, high protein vegan dish.
FAQs
Yes—when it’s prepared properly, tofu works exceptionally well in tikka masala. Extra-firm tofu holds its shape, absorbs the marinade, and pairs naturally with the warm spices and creamy tomato sauce. Baking it before simmering adds texture so it doesn’t feel soft or waterlogged in the final dish.
Absolutely. Tofu is commonly used in Indian-inspired and Indian restaurant–style curries as a plant-based alternative to paneer or meat. Its neutral flavor makes it a great canvas for bold spices, especially in rich, saucy dishes like tikka masala.
Tofu tikka masala can be a balanced, satisfying meal. Tofu provides plant-based protein, while the sauce delivers healthy fats from coconut milk and depth from spices like ginger, turmeric, and garam masala. Served with rice or naan, it’s hearty and comforting without relying on dairy or meat.
For More Indian-inspired Recipes, Try These Next
- Tofu Paneer (Vegan Palak Paneer)
- Cauliflower Curry Recipe With Mushrooms
- The Best Gobi Manchurian (Crispy & Vegan)
- Red Lentil Fritters
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Tofu Tikka Masala
This tofu tikka masala balances tangy tomato, warm spices, and creamy coconut in one cozy, comforting dish. Pressed extra-firm tofu is marinated, baked until golden, lightly smashed, then simmered in a lush tomato masala that clings to every edge. It’s saucy, fragrant, and built for big, satisfying bowls.
- Total Time: 3 hours 10 minutes
- Yield: 2 servings
Ingredients
Tofu Tikka
- ¼ cup canned coconut milk, whisked smooth
- 1 teaspoon apple cider vinegar
- 2 tablespoons neutral oil (canola or grapeseed)
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon paprika
- ¼–1 teaspoon red chili powder, to taste
- ¼ teaspoon salt
- 1 (14-ounce) block extra-firm tofu, pressed and cut into 1-inch cubes
Masala
- 2 tablespoons neutral oil or coconut oil
- 2 tablespoons vegan butter
- 1 large onion, finely chopped
- 2 teaspoons freshly grated ginger
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- ½ teaspoon garam masala
- ¼–1 teaspoon red chili powder, to taste
- ½ teaspoon ground turmeric
- 1 tablespoon tomato paste
- 1 (14-ounce) can fire-roasted tomatoes
- 2 cups full-fat canned coconut milk, plus more as needed
- ¼ teaspoon salt, plus more to taste
For Serving
- Cooked basmati rice
- Chopped fresh cilantro
- Vegan naan
- Flaky sea salt (optional)
- Extra garam masala (optional)
- Sambal or chili paste (optional)
Instructions
Marinate and Bake the Tofu
- Add all tofu tikka marinade ingredients (except the tofu) to a blender and blend until smooth. Taste and adjust salt or spice as needed.
- Place the pressed tofu in a container or zip-top bag and pour the marinade over it. Gently toss to coat without breaking the tofu. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange the tofu cubes in a single layer with space between them. Bake for 15 minutes.
- Flip the tofu, lightly smash each piece with a fork to create irregular edges, and bake for 10 more minutes, until lightly golden. Set aside.
Make the Masala
- Heat the oil and vegan butter in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 10 minutes.
- Add the ginger and cook for 1 minute, until fragrant.
- In a small bowl, mix the coriander, paprika, garam masala, red chili powder, and turmeric. Add to the pot and stir until evenly coated.
- Stir in the tomato paste, followed by the fire-roasted tomatoes. Simmer for 3–5 minutes to deepen the flavor.
- Add 1 cup of the coconut milk and bring to a gentle boil. Reduce heat to low.
- Add the baked tofu and simmer for 5 minutes. Add more coconut milk, ½ cup at a time, until the sauce reaches your preferred creaminess.
- Season with salt, taste, and adjust as needed. Simmer a few minutes longer.
Serve
- Spoon into bowls and finish with cilantro, flaky salt, and a pinch of garam masala if desired.
- Serve with basmati rice and vegan naan. Add sambal on the side for extra heat.
Notes
- Pressing the tofu matters: Removing excess water helps the marinade absorb efficiently, encourages browning in the oven, and keeps the tofu sturdy enough to smash without crumbling.
- Smash it up: Lightly smashing some of the tofu after baking is optional, but recommended. Baking first firms up the exterior; smashing afterward creates irregular, jagged pieces that absorb and coat the masala.
- Coconut milk consistency: Use full-fat coconut milk only. Light coconut milk won’t give the masala enough body. Whisk the can thoroughly before measuring so the fat and liquid are fully combined for a smoother sauce.
- Fire-roasted tomatoes vs. regular: Fire-roasted tomatoes add subtle smokiness and depth. Regular canned tomatoes will work, but the sauce will be less complex.
- Spice level control: Start on the lower end of the red chili powder for gentle warmth, then adjust during simmering. Flavors mellow as the sauce cooks, so always taste before deciding.
- Make-ahead friendly: This tofu tikka masala can be made up to two days ahead. Reheat gently on the stove with a splash of water or coconut milk to loosen the sauce.
- Leftovers and reheating: Leftovers keep well for up to 4 days in the refrigerator. Reheat slowly over low heat, stirring occasionally to prevent the coconut milk from separating.
- Prep Time: 20 minutes
- Marinating Time: 2 hours
- Cook Time: 50 minutes
- Category: Dinner
- Method: Marinated, Baked, Simmered, Boiled
- Cuisine: Indian-inspired
- Diet: Vegan
This recipe was originally published in 2012 and updated in 2026 with improved recipe instructions and notes.
Spot on phenomenal! I will definitely prepare this recipe again!
So may I should have read the whole recipe so I could cut down on posts 🙂 Will one can of coconut milk equal 2 cups? Still super excited to make this!!!
2 cups is best, but most cans come in 13.66 oz, so you can probably get away with using just that, good luck!
As far as the habanero goes, do I buy dried peppers and grind them up? We are super excited to make this!!!
Hi Jill, you can use prepared habanero powder here, you can find it in most grocery spice sections — I hope you enjoy!
I am based in the UK and have never heard of and can not find Earth Balance, could I ask what this is and is there anything else I could use instead please?
You could leave it out altogether or make your own Earth Balance.
This looks amazing! One questions; do you think it would affect the dish too much if I used regular diced tomatoes in place of fire-roasted? Unfortunately I haven't been able to find fire-roasted tomatoes here in Australia. Thanks!
Thank you! I think regular diced tomatoes would be fine here. I hope you enjoy!
Opps, that should have been one question, not questions!
Thanks, I look forward to trying the recipe this week!
Another award worthy recipe, Erin! The only change I made was adding a Tb. of Tumaric powder to the marinade. Absolutely delicious as much as it was an authentic tasting Indian meal- full of exotic flavor~ Served with naan. Vegan heaven!
I'm so glad you enjoyed it, Leila! I adore the combo of coconut and habanero here, and tumeric sounds like a nice addition to compliment the other spices. Thanks for your feedback! : )
I adore Indian foods and make many different curries. I'd just like to point out that coriander seeds have a very different flavour to the ground coriander leaf! the seeds have a sort of orangey flavour, quite sweet, totally unlike the leaves, which are savoury. Both are invaluable and delicious:) this is a great recipe, thank you:)
made this last night – totally, completely AMAZING! really complex and deep flavours, and it tasted like restaurant-quality tikka masala. i only had time to marinate my tofu for about 1.5 hours but it was still so buttery and delicious. i also left out the habanero because i didn't have any, and just added some chili powder instead. this is definitely on my favourites list for winter!
That's awesome, thanks for try it out and letting me know you liked it! : )
oh, and i used about 0.5 tbsp of ground coriander in place of the dried cilantro – i remembered that for richa's tikka masala i couldn't find the dried fenugreek leaves she used, only had ground seeds, and she pointed out that the seeds are stronger in flavour so to use half. i figure the same probably applied to dried cilantro leaves vs. ground coriander seeds.
Looks great! Can't wait to try this dish. Thank you for sharing 🙂
This looks delciously spicy! I've never made tikka either but now I want to!
I've had that one bookmarked for while too! Thanks for veganizing it for me, lol.
Yours looks irresistible, much better then anything Guy Fieri could come up with 🙂
Aw, thanks Maggie! *blush*
Richa always makes fabulous recipes, I am sure this one was great! I think that dried coriander is made from cilantro seeds, while dried cilantro is the leaf itself. I think either would work fine in the recipe.
i tried this vegan tikka masala last week: http://www.veganricha.com/2012/05/tempeh-tikka-masala-with-kale-vegan.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+blogspot/Kbje+(Hobby+And+More)
except i added a whole bunch of swiss chard instead of just half a cup of kale, it was pretty delish, but i'm interested in trying yours, which seems a lot richer!
one question: does dried cilantro = ground coriander??
this looks so good!!
This looks (reads!) amazing. I'm definitely going to be making this. Thanks for experimenting with recipes and helping us make them vegan.
Thank you! And thanks for visiting the blog!
i've never had tikka masala either, but it looks freakin amazing! i love all of the components and the idea of layering them. and i've never heard of garam masala cinnamon stick! i will have to keep a lookout for them.
Thanks Caitlin! Blogger has been mangling my hard returns lately, and pulling ingredients onto one line, so this was actually two separate ingredients, which I have fixed above.
But I would LOVE a garama masala cinnamon stick — now that would be a fragrant item!
personally, i adore tikka masala and it has never occurred to me to vegetarian-ize or vegan-ize it. i haven't had it in a very long time, as i always thought it was laden with dairy doom. i love me some indian food, dw's parents were peace corps hippies in India back in the 60s and that's what he grew up with, so it would be wonderful to bring back some beloved dishes that are friendly to both our palates…