This delightful Vegan Tofu Tikka Masala replaces the traditional chicken with tofu, creating a wholesome and satisfying meal. Marinated tofu cubes are baked and added to a rich creamy onion-tomato gravy. Let's see how to make this mouthwatering vegan and gluten-free curry at home.
Prep Time15 minutesmins
Cook Time25 minutesmins
Marinating Tme30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: tofu indian curry, tofu tikka masala, vegan tikka masala
Press the tofu for 15-20 minutes to remove any extra liquid. Then pat dry wth paper towels and cut into cubes.
In a bowl, combine the marinade ingredients, then add the tofu and gently toss to coat. Let the tofu rest for 30 minutes to 4 hours.
Preheat oven to 400 degree F. Transfer the tofu to a lined baking tray and bake for 15-20 minutes, stirring once in between. Tip: If there is any leftover marinade, add it to the curry with the coconut milk.
Make the curry
Heat a large pan on medium-high heat. Add vegan butter, cardamon, cinnamon, and cumin seeds, and let them splutter for about 30 seconds.
Add onion, ginger, and garlic. Saute for 5 minutes while stirring frequently until they are golden.
Add the tomatoes and spices. Stir and cover with a lid for 2-3 minutes to help the tomatoes soften. Remove the lid and saute for couple more minutes.
Remove the cinnamon stick. Then blend everything using a blender and blend until smooth. Let the ingredients cool down a bit before blending. Transfer back to the same pan.
Add water and give the curry a stir. Cover with a lid and let the curry simmer on medium-low for 5-6 minutes. Remove the lid.
Add the coconut milk, sugar, garam masala, and lime juice and stir it in. Cook for another minute.
Crush dried fenugreek leaves between your palms and then add to the curry. Give it a stir.
Add the tofu and gently stir it in the curry. Simmer for 2-3 minutes on low heat so the flavors of the sauce soak in the tofu.
Garnish with cilantro leaves. Serve with naan or rice. Enjoy!
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Notes
Yogurt: Use thick creamy yogurt for the marinade. If you can't find vegan yogurt, then use coconut cream. Add some extra lime juice to the marinade.Air Frying Tofu: You can air fry the tofu in an air fryer, at 400°F for 10 minutes, flipping in between. Spray with little oil. Frying Tofu in Pan: Heat oil in a pan over medium-high heat. Once hot, add the tofu cubes in a single layer and brown and crisp until all sides are golden. Remove the tofu and set aside. You may need to cook tofu in batches.Store Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for 3-4 days. When reheating, gently warm the curry on the stovetop or microwave until heated.