Vegan Tikka Masala

Indulge in the rich, comforting flavors of this Vegan Tikka Masala, a plant-based twist on the classic Indian favorite. Featuring golden, pan-seared tofu marinated in a fragrant blend of coconut yogurt, garam masala, and warm spices, this recipe delivers the perfect balance of creamy, tangy, and smoky notes. A luscious tomato and coconut milk sauce enhanced with garlic, ginger, and chili powder ties it all together for a dish that's as satisfying as it is nourishing. Ready in under an hour, this vibrant tofu tikka masala is easy to make yet tastes like a gourmet masterpiece. Serve it over fluffy basmati rice and garnish with fresh cilantro for a vegan meal that's sure to impress. Whether you’re new to plant-based eating or a long-time vegan, this dairy-free and gluten-free recipe will quickly become a dinner favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

Step 6

Add the tomato puree, chili powder, and the remaining 1 teaspoon of salt. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.

Step 7

Pour in the coconut milk and sugar or maple syrup. Mix well and let simmer for 5 minutes.

Step 8

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.

Step 9

Taste and adjust seasoning as necessary. Add more chili powder if you prefer a spicier sauce.

Step 10

Garnish with freshly chopped cilantro and serve warm over basmati rice.

Nutrition Facts

Serving size	(2172.7g)

Amount per serving	% Daily Value*
Calories	2858.3

Total Fat 130.6g	0%
Saturated Fat 69.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 4947.9mg	0%
Total Carbohydrate 340.8g	0%
Dietary Fiber 31.6g	0%
Total Sugars 42.2g
Protein 103.3g	0%

Vitamin D 0IU	0%
Calcium 3035.3mg	0%
Iron 30.1mg	0%
Potassium 4194.6mg	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: 39.8%

Protein: 14.0%

Carbs: 46.2%