Nut-Free Tofu Tikka Masala

Dive into the rich and flavorful world of Indian-inspired cuisine with this Nut-Free Tofu Tikka Masala—a creamy, aromatic dish that’s perfect for anyone with nut allergies. Featuring golden, pan-fried tofu cubes marinated in a spiced, dairy-free yogurt blend, this recipe delivers bold, authentic flavors without the use of nuts. The luscious coconut cream-based tomato sauce is infused with garam masala, turmeric, and smoked paprika, creating a warming, velvety base that pairs beautifully with steamed rice or vegan naan. Ready in just an hour, this plant-based take on tikka masala is a must-try for cozy weeknight dinners or impressive meatless meals.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Cut the pressed tofu into 1-inch cubes.

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

Stir in the ground coriander, garam masala, and cayenne pepper (if using). Cook for another 30 seconds until fragrant.

Step 7

Add the canned diced tomatoes and sugar. Stir well and let the mixture simmer for 5-7 minutes, stirring occasionally, until slightly thickened.

Step 8

Using an immersion blender (or a standing blender, then pour back into the pan), blend the tomato mixture until smooth.

Step 9

Stir in the coconut cream and water. Adjust the seasoning with additional salt to taste, and bring the sauce to a low simmer.

Step 10

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.

Step 11

Garnish with fresh chopped cilantro and serve your nut-free tofu tikka masala hot with steamed rice or dairy-free naan bread.

Nutrition Facts

Serving size	(1387.9g)

Amount per serving	% Daily Value*
Calories	1643.0

Total Fat 99.5g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 20.4g
Cholesterol 8mg	0%
Sodium 3348.4mg	0%
Total Carbohydrate 126.9g	0%
Dietary Fiber 23.6g	0%
Total Sugars 92.0g
Protein 75.1g	0%

Vitamin D 0IU	0%
Calcium 3087.8mg	0%
Iron 19.1mg	0%
Potassium 2499.4mg	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: 52.6%

Protein: 17.6%

Carbs: 29.8%