The result is this tofu tikka masala, and I’m not joking when I say it’s almost too good to be true. Max agrees, and says it’s his new favorite Indian dish (which says a lot, because he’s obsessed with my red lentil curry). PS: If you have my cookbook, The Vegan Instant Pot Cookbook, the Tofu Cauliflower Tikka Masala in chapter 6 is a fan favorite (and a personal favorite).
Gourmet restaurant-quality: If you’ve ever cooked Indian food at home and felt disappointed that it didn’t taste as good as the restaurant stuff, this recipe will deliver that experience. Actually, Max (and I) think it’s better than any comparable meal we’ve eaten at an Indian restaurant. Perfectly balanced: This tofu tikka masala is a party in your mouth but there’s no single flavor that stands out. Instead, it’s a pure harmony of flavors: tangy, spicy, slightly smoky, citrusy, and buttery.Authentic Indian flavors: While tofu tikka masala is not an “authentic” Indian dish, the cooking techniques and flavor layering here give this dish authentic Indian flavors, the kind you’d expect from a really good Indian restaurant or an Indian auntie’s house. Indulgent but wholesome: this plant-based spin on chicken tikka masala is vegan, gluten-free, and nut-free (it does contain coconut) but is simultaneously indulgent and oh-so-creamy.
What is “tofu tikka masala”?
For starters, it’s an invented hybrid recipe that’s a plant-based spin on Chicken Tikka Masala. While you might not find chicken tikka masala in India, it’s extremely popular in the West. Chicken tikka masala is the UK’s national dish and is many Americans’ first introduction to Indian cuisine). There’s some debate about where chicken tikka masala was invented and if it’s really an Indian dish. Since the flavors and cooking techniques are markedly Indian, I consider it Indian. But I also recognize most people in India don’t eat it (and it’s not a dish many Indian-Americans eat at home, though many certainly do at restaurants). Traditionally, chicken tikka masala has two main components. (1) the chicken tikka, which are small pieces of chicken marinated in yogurt and spices, and then chargrilled in a tandoor oven; and (2) the masala, or the rich sauce made with onions, tomatoes, spices, and finished with cream and butter. I tried to stick to this formula as best as I could with, of course, using plant-based ingredients and a home kitchen that sadly does not include a tandoor oven. My tofu tikka masala also contains these two components: (1) tofu tikka, which are small pieces of extra-firm tofu that get marinated in plant-based yogurt and spices, then broiled in a hot cast iron skillet until charred in some spots; (2) masala, a creamy, well-spiced tomato-onion sauce that’s finished with coconut milk and a pat of vegan butter. The result is extraordinary and truly one of the most delicious meals I’ve made at home. The flavors are complex and keep you coming back for more; the texture is creamy and luxurious with bits of charred tofu that make for a delightful contrast. I do want to mention that my recipe is not a weeknight, Westernized version of an Indian recipe. That’s because traditional Indian recipes are not quick. They layer so many different spices and flavors, and cooking them together takes time to meld into a harmonious dish that will delight your tastebuds. Tip: This recipe pairs perfectly paired with rice, but is even more perfect with with my homemade vegan naan (it’s fluffy, chewy, and buttery!).
How to make tofu tikka masala
Make the tofu tikka.
Press the tofu for 20ish minutes to drain excess water. Use your hands to tear apart into chunks (not too small).
How to press tofu: If you have a tofu press, use that. If not, wrap the tofu in a thin dish towel and weigh it down with a heavy book or a plate weighted down by several cans. Remove the towel after 10 minutes, replace it with a fresh one, and repeat.
Make the tofu tikka marinade while the tofu is pressing. Add your whole spices to a warm skillet over medium heat. Toast until fragrant, shaking the pan frequently. Allow to cool, then grind using a spice grinder or mortar and pestle.
Combine the freshly ground spices with ground turmeric, paprika, nutmeg, Indian red chili powder, and ginger for the tikka spice blend.
Combine the tikka spice blend with the plant-based yogurt, lemon juice, freshly grated ginger and garlic, oil and salt. Mix well.
Add the marinade on top of the tofu. Use your hands to very gently toss the tofu in the marinade until well-coated. Marinate in the fridge for 2 hours, or up to 8 hours.
Broil the tofu. Preheat a large cast iron skillet in the oven at 500ºF/260ºC for 10 minutes. Add the marinated tofu chunks to the hot pan.
Place the pan underneath the broiler (on the second rack, not directly underneath the flame) and broil for 10-12 minutes, or until the tofu is charred in spots on top.
Note: I like to cook the tofu while finishing the masala.
Make the masala.
Note: you can make the masala 1-3 days in advance. Gather your ingredients for the masala, aka the sauce/gravy. In a large sauté pan over medium-high heat, toast the cumin seeds in oil for 1 minute, shaking the pan frequently. Add the dried red chili peppers, and toast for 30 seconds. Saute the finely diced onions with a pinch of salt for 6-8 minutes, or until golden brown. Toss in the ginger, garlic, green chili pepper, and turmeric. Cook for 1 minute, until very aromatic. Add the Indian chili powder, coriander, and tomato paste and stir vigorously for 30-60 seconds. Next, pop in the diced tomatoes. Cook for 2-3 minutes until softened. Add the cilantro stems, salt, and a few tablespoons of water. Cover the pan and bring to a simmer. Simmer the masala for 15 minutes until the liquid has mostly evaporated and it’s almost jammy. Pour in the coconut milk, garam masala, fenugreek leaves (crush with your hands before adding), and vegan butter. Stir until melted and combined.
Ingredient Notes and Tips
Tofu
Extra firm tofu is required for this recipe (anything softer will fall apart). If you have access to super-firm or high-protein tofu, that works even better (but is not necessary). Garnish with cilantro, and serve! You need to press the tofu for 20-30 minutes to enable the tofu to absorb the marinade and to get charred. I recently started using a tofu press, and I highly recommend it (affiliate link). Be as gentle as possible when tossing the tofu with the marinade to prevent it from crumbling.
Unsweetened Plant-Based Yogurt
I recommend a thick and creamy variety for two reasons. First, chicken tikka is typically marinated in high-fat whole milk yogurt. Second, a thinner variety of yogurt will add more liquid and make the marinade (and thus the tofu) watery. I like using Kite Hill’s Greek-style almond yogurt a thick coconut yogurt like Culina, CocoJune, or GT’s CocoYo. If you don’t have access to a yogurt like this, try canned coconut cream (but add a squeeze or two more lemon juice).
Whole Spices
One of the reasons this dish has SO much flavor is the tikka marinade uses whole spices that are toasted and freshly ground. Spices start to lose some potency as soon as they’re ground, but whole spices have protective seed coatings, so when you grind them, they’re incredibly fresh and flavorful.
A couple spice-specific notes.
For the whole green cardamom, split open the pods and use only the black seeds inside (discard the pods).Kasoori methi, AKA fenugreek leaves, adds a bold, savory flavor to the marinade and the masala that can’t be replicated with anything else. I’ve listed it as optional, but if you visit an Indian grocery store, I’d consider it a must-buy! An electric spice grinder makes this a breeze (this one grinds everything super finely; affiliate link). If you are using a mortar and pestle, it’ll take more time and be a bit more difficult; also be sure break the cinnamon sticks into a few pieces (before or after toasting) to make it easier to grind.
Aromatics and Chili Peppers
Finely dice the onions. You want them to blend into the background, not have distinct pieces. There’s a lot of heat in this dish from different sources: Indian red chile powder in the tofu marinade, along with dried red chili peppers, fresh serrano peppers, and Indian red chile powder in the masala. I even add a serrano pepper at the end for a fresh herbal crunch (we love spicy food, in case you didn’t know it!). To reduce the spiciness, you have several options: (1) omit the serrano pepper at the end of the recipe (this makes it spicy spicy!); (2) remove the membranes and seeds from the serrano pepper for the masala, or use a milder jalapeño pepper; (3) scale down the amount of Indian red chile powder used in the masala; (4) omit the dried red chili peppers in the masala.
More gourmet vegan Indian recipes
Dal Makhani: an incredibly creamy and complex dal that’s perfect for special occasions. Vegan Palak Paneer: an easy but gourmet plant-based take on palak paneer that’s indulgent but really nourishing. Malai Kofta: Crispy dumplings in a creamy, spiced curry. Perfect celebratory dish! Dal Tadka: an everyday dal that doesn’t skimp on flavor and will become a regular in your rotation.
That’s all you need to know about this Tofu Tikka Masala! If you give it a try and love it, please leave a rating and review below. It helps the blog and our business continue to grow :)
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