Go Back

Easy Tofu Tikka Masala

A warm, spiced dish that brings deep flavor with minimal fuss, using tofu instead of meat for a lighter, plant-based meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tofu
  • 14 oz firm tofu, pressed and cubed Choose firm tofu in a sealed block and press it for 10-20 minutes to remove water.
  • 2 tablespoons olive oil Plus more for cooking if needed.
  • 1 teaspoon salt To taste.
For the Sauce
  • 1 medium onion, diced Sauté to build a sweet base.
  • 2 cloves garlic, minced Adds brightness to the sauce.
  • 1 tablespoon ginger, grated For sharp aromatics.
  • 2 teaspoons garam masala This is a key spice for flavor.
  • 1 teaspoon cumin Adds depth to the sauce.
  • 1 teaspoon coriander For a balanced flavor.
  • 1 can (14 oz) coconut milk Use full-fat for a creamier texture.
  • 1 cup tomato sauce Plain unsalted or low-salt is best.
  • Fresh cilantro for garnish Adds color and freshness.

Method
 

Marinating Tofu
  1. Mix 1 tablespoon olive oil with garam masala, cumin, coriander, and a pinch of salt. Toss the cubed tofu gently so each piece has a thin spice coat. Let marinate for at least 15 minutes.
Sautéing Onion
  1. Warm 1 tablespoon olive oil in a large pan over medium heat. Add the diced onion and cook until translucent and slightly soft.
Adding Aromatics
  1. Stir in the minced garlic and grated ginger. Cook for about 30-60 seconds until fragrant.
Browning Tofu
  1. Add the marinated tofu to the pan in one layer. Let it cook for 2-3 minutes without moving to allow the bottom to brown, then flip to brown all sides.
Making the Sauce
  1. Pour in the coconut milk and tomato sauce. Stir to combine with the onion mixture.
Simmering
  1. Lower heat to a gentle simmer and let it simmer for about 10 minutes to thicken the sauce and blend flavors.
Final Touches
  1. Taste and adjust seasoning with salt or additional spices as needed. Adjust for richness with a squeeze of lemon if desired.
Serving
  1. Serve hot, garnished with fresh cilantro.

Notes

Serve over rice or with naan. It can be made ahead of time and stored in the fridge for up to 4 days or frozen for up to 3 months.