Vegan Tofu Tikka Masala

Name: Vegan Tofu Tikka Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g firm tofu (pressed and cubed into 1-inch pieces); 0.5 cup coconut yogurt (for marinade); 2 tsp ginger-garlic paste; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala (for marinade); 1 tbsp lemon juice; 1 pinch salt (for marinade); 1 tbsp oil (for grilling tofu); 2 pcs onion (medium, finely chopped); 4 pcs tomato (medium, pureed); 2 pcs green chili (slit lengthwise); 0.5 tsp cumin seeds; 1 tsp coriander powder; 1 cup coconut milk (thick, from fresh coconut); 0.5 cup water (to adjust consistency); 1 tsp kasuri methi (dried fenugreek leaves, crushed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(38)

TASTE SCORE

8/10

Smoky, charred tofu chunks swimming in a rich, creamy tomato-based gravy. This vegan take on the classic tikka masala swaps paneer for firm tofu but keeps all the bold, aromatic spices and velvety texture intact. Perfect for scooping up with warm naan or fluffy basmati rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

399 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Press and marinate the tofu.
1.Press tofu block between paper towels with a heavy object for 15 minutes to remove excess water.
2.Cut tofu into 1-inch cubes and place in a mixing bowl.
3.Add coconut yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt.
4.Gently toss to coat each piece evenly and marinate for at least 15 minutes.
TIPPress the tofu well — the firmer it is, the better it holds up on the grill.
grill · ~12 min
Grill the marinated tofu.
1.Thread the marinated tofu cubes onto skewers, leaving a little space between each piece.
2.Brush a grill pan with oil and heat over medium-high heat.
3.Place skewers on the hot grill pan and cook for 3-4 minutes per side until char marks appear.
4.Rotate to grill all sides evenly, about 10-12 minutes total. Remove and set aside.
TIPIf you don't have a grill pan, use an oven broiler on high and keep a close eye on the tofu.
saute · ~9 min
Build the aromatic base for the gravy.
1.Heat the remaining oil in a deep pan over medium heat.
2.Add cumin seeds and let them sizzle and pop for 30 seconds.
3.Add chopped onions and sauté until deeply golden brown, about 7-8 minutes.
4.Add ginger-garlic paste and slit green chilies, sauté for 1 minute until fragrant.
TIPTake the onions past translucent to golden — that caramelization is what builds the gravy's deep flavor.
simmer · ~12 min
Cook the tomato masala.
1.Pour in the fresh tomato puree and stir well.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Simmer the masala on low heat for 10-12 minutes, stirring occasionally, until it thickens and oil surfaces on the sides.
TIPWait for the oil to separate — that's the visual cue the masala is fully cooked.
simmer · ~5 min
Finish the gravy with coconut milk.
1.Lower the heat and slowly pour in the coconut milk while stirring continuously.
2.Add ½ cup water to adjust consistency and bring to a gentle simmer.
3.Sprinkle garam masala and crushed kasuri methi, then simmer for 5 more minutes.
4.Taste and adjust salt if needed.
mix · ~3 min
Add grilled tofu and finish the dish.
1.Gently slide the grilled tofu cubes off the skewers into the simmering gravy.
2.Stir carefully to coat the tofu without breaking the pieces.
3.Swirl in the finishing coconut yogurt for extra creaminess and tang.
4.Let everything heat through together for 2-3 minutes.
garnish
Garnish with fresh coriander and serve hot.
Sprinkle generously with chopped coriander leaves. Serve immediately in bowls with naan, roti, or steamed basmati rice.
TIPA final squeeze of lemon right before eating brightens the whole dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 15 minutes to remove excess water, ensuring it gets a nice char without steaming.
2
Marinate the tofu for at least 15 minutes; longer (up to 1 hour) deepens the flavor and tenderizes the cubes.
3
Grill the tofu over medium-high heat and rotate skewers every 3–4 minutes for even char marks on all sides.
4
Sauté onions until deeply golden, not just translucent — this caramelization builds the gravy's rich, sweet base.
5
Simmer the tomato masala until oil separates from the mixture; this is the visual cue that the raw taste is gone.
6
Crush kasuri methi between your palms before adding to release its earthy, slightly bitter aroma.
7
Fold in the grilled tofu gently and heat through for only 2–3 minutes to keep the cubes firm and distinct.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Use extra-firm tofu or pressed paneer (skip the marinade for paneer) and swap coconut yogurt for a plant-based, protein-rich yogurt (e.g., soy yogurt) to up the protein content without losing creaminess.

low oil

Low-oil

Grill the marinated tofu on a non-stick pan or air-fry at 375°F (190°C) for 10–12 minutes, and reduce oil in the gravy to 1 teaspoon — perfect for a lighter everyday meal.

nut free

Nut-free

Replace coconut milk with a thin cashew cream (soaked cashews blended with water) for a nut-free alternative that still gives a lush, velvety texture.

spicier