Dairy-Free Tofu Tikka Masala

Savor the bold and creamy flavors of this Dairy-Free Tofu Tikka Masala, a delightful plant-based twist on the classic Indian favorite. Perfectly golden, marinated tofu cubes are simmered in a rich, aromatic sauce made with coconut cream, crushed tomatoes, and a medley of warm spices like garam masala, cumin, and turmeric. This dairy-free recipe achieves its creamy texture with unsweetened coconut yogurt and coconut cream, making it an excellent choice for vegans or those with dairy sensitivities. Quick to prepare yet bursting with complex flavors, this gluten-free dish pairs beautifully with basmati rice or warm vegan naan for a satisfying, wholesome meal. Ready in just an hour, this fragrant tofu tikka masala is sure to become a weeknight go-to or a crowd-pleasing dinner option.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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
• 0 cooked basmati rice or naan

Directions

Step 1

Press the tofu for 15-20 minutes to remove excess moisture. Cut the tofu into bite-sized cubes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add minced garlic and grated ginger to the onions, stirring frequently for 1-2 minutes until fragrant.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning, adding more salt or spices as desired.

Step 9

Garnish the tikka masala with fresh chopped cilantro and serve hot with cooked basmati rice or vegan naan.

Nutrition Facts

Serving size	(1964.8g)

Amount per serving	% Daily Value*
Calories	2309.4

Total Fat 121.1g	0%
Saturated Fat 82.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 4738.9mg	0%
Total Carbohydrate 243.0g	0%
Dietary Fiber 26.7g	0%
Total Sugars 147.7g
Protein 80.1g	0%

Vitamin D 0IU	0%
Calcium 3000.4mg	0%
Iron 25.0mg	0%
Potassium 2931.2mg	0%

*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.

Source of Calories

Fat: 45.7%

Protein: 13.4%

Carbs: 40.8%