Tofu Tikka Masala is a smooth and creamy Indian vegetarian curry with crispy tofu cubes cooked in a robust tomato-onion sauce. It's a delicious plant-based spin on the world-famous chicken tikka masala, with the option to make it dairy-free. It's easy enough for a weeknight dinner, can be prepared on the stove or in the instant pot, and goes best with rice or naan.
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Tikka masala is a universally loved curry dish made with fresh tomatoes, aromatics, warm Indian spices, and cream. It's a luscious and creamy curry that offers a great balance of tanginess, spiciness, and creaminess.
This tofu tikka masala recipe is a contemporary twist on a classic chicken tikka masala or paneer tikka masala. Here I am using extra-firm tofu instead. The addition of tofu adds plant protein with a silky yet firm texture. It has become my family's favorite tofu dish!
Today I am sharing my super simple tofu tikka masala that can be made on the stove or in the Instant Pot. It's a time-saving recipe perfect for weeknight meals, in which I crisp the tofu in the air fryer (or oven) while simultaneously cooking the curry sauce.
Why You'll Love This Recipe
- Healthy, vegetarian recipe, with a few simple swaps to make it vegan.
- A fast, flavorful, and filling meal the whole family will love.
- Easy weeknight recipe prepared on the stove or in the instant pot.
- It's low-carb-diet friendly.
Ingredients - Notes & Substitutions
All we need is a block of tofu, yogurt, Indian spices, aromatics, and coconut milk to make the plant-rich dinner of your dreams. We will need:
- Tofu: Look for a block of extra-firm tofu or super-firm tofu in the refrigerated section of the grocery store. If using firm tofu, remove the extra moisture by pressing it for 15-30 minutes (instructions included in notes).
- Yogurt: Use full-fat or low-fat plain yogurt as it adds tang and creates a crispy exterior on the tofu cubes. I don't recommend fat-free or Greek yogurt for texture differences. To make this recipe vegan, use your favorite dairy-free yogurt, like soy or coconut yogurt.
- Spices: A simple mix of turmeric, Kashmiri red chili powder, garam masala, and coriander powder is used for both the marinade and the sauce. For a mild spice level, replace the Kashmiri chili powder with paprika.
- Aromatics: Ginger, garlic, and onions create the base for the marinade and the sauce. Use ginger garlic paste to save yourself a step in the kitchen.
- Oil: Use a neutral oil, such as avocado oil or light olive oil.
- Tomatoes: Use 4 fresh Roma tomatoes or one 14 oz can of diced tomatoes, drained of excess liquid.
- Cashews: Whole raw cashews are added to the curry sauce for a creamy texture. (see notes for skipping)
- Coconut Milk: Use full-fat canned coconut milk. You can also use heavy whipping cream instead if you're not making a vegan curry.
- Finishes & Garnish: To balance the flavor, I like to finish with a bit of sugar and dry fenugreek (optional). A final sprinkle of fresh cilantro leaves adds color and fresh flavor.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Tofu Tikka Masala
This tikka masala with tofu comes with the option to make it on the stove or in the Instant Pot. Here are the step-by-step instructions for the stove-top recipe followed by the instant pot method:
1. Marinate & Crisp Tofu
Prepare Tofu: Place extra-firm tofu block on a plate lined with 2 paper towels. Place another plate on top and place a canned food item or pasta sauce jar on top to add weight. Press it gently to squeeze out any excess moisture then pat it dry (pic 1). After that, cut it into 1-inch cubes. (pic 2)
Marinate Tofu: Combine the marinade ingredients in a bowl and add the tofu pieces. Toss it gently toss to coat the tofu evenly. Let the tofu marinate for 15-20 minutes while you start prepping the other ingredients. (Pic 3).
Cook Tofu in Air Fryer: Preheat the air fryer to 400℉ and spray the fryer basket with oil. Spread the marinated tofu in a single layer and cook for 10-12 minutes, shaking the basket after 8 minutes (Pic 4). Cook in batches to prevent overcrowding.
Alternatively, bake it in a preheated oven at 400℉ on a parchment-lined baking tray for 15-20 minutes.
2. Prepare Curry
Saute aromatics: While the tofu is cooking, heat a deep 3-qt saucepan on medium-high heat. When heated, add oil, onions, ginger and garlic. Stir and sauté for 3-4 minutes or until onions soften and turn golden in color (Pic 5).
Add curry ingredients and cook: Add tomatoes, cashews, and spices and stir well. Add a cup of water and bring it to a simmer. Reduce the heat to medium, cover the pan, and cook for 12-15 minutes, stirring in between (Pic 6).
Blend sauce: Turn off the heat. Using an immersion blender, blend the curry into a smooth texture (Pic 7). If using a regular blender, for safety reasons, wait for the sauce to cool down before pureeing.
Finish & garnish: Add kasoori methi, coconut milk (or heavy cream), baked tofu cubes, and sugar, and simmer on medium heat for about 3-4 minutes (Pic 8).
Check for taste and adjust the sugar and salt according to taste. Garnish with fresh cilantro and enjoy!
Alternate Method: Instant Pot Tofu Tikka Masala
You can follow the steps to marinate the tofu and crisp it in the air fryer or oven. Here are the step-by-step directions to prepare the tikka masala sauce in the instant pot:
- Saute aromatics: Turn on Saute mode to pre-heat your Instant Pot. When heated, add oil, onions, ginger and garlic. Stir and sauté for 3-4 minutes or until onions soften and turn golden in color. (pic 1 & 2)
- Add curry ingredients and spices: Add tomatoes, cashews, and spices. Stir well and saute for 2-3 minutes, until tomatoes begin to soften. Cancel Saute. (pic 3)
- Add water: Add water and use that to deglaze the brown bits that may have stuck to the bottom of the pot. (pic 4)
- Pressure Cook: Lock the lid in place and select Pressure Cook/Manual for 5 minutes at high pressure, on sealing mode. Let the pressure release naturally for 5 minutes (NPR) followed by a quick pressure release. Open the lid after the pin drops.
- Blend sauce: Using an immersion blender, puree the cooked ingredients into a smooth sauce. To avoid splashes while blending the sauce, carefully lift and tilt the pot so the head of the immersion blender gets fully submerged in the sauce. If using a regular blender, for safety reasons, wait for the sauce to cool down and then puree. (pic 5)
- Finish & garnish: Turn on sauté. Add kasoori methi, coconut milk (or heavy cream), baked tofu cubes, and sugar, and simmer on medium heat for about 3-4 minutes. Check for taste and adjust the sugar and salt according to taste. Garnish with fresh cilantro and enjoy! (pic 6)
Serving Suggestions
Tikka masala with tofu is best served with a comforting side to make it a complete meal. Some of my favorite ways to serve include:
- Rice: Spoon ladles of the tofu tikka masala curry over a bed of steamed basmati rice or cumin rice. For a low-carb option, serve with Indian-style cauliflower rice instead.
- Naan: Scoop that creamy, flavor-packed curry sauce with no-yeast butter naan bread or restaurant-style garlic naan. For a low-carb option, serve with keto roti instead.
- Condiments: Cool it down with a drizzle of cucumber raita, mint raita, or kachumber salad.
How to Store
Leftover tofu tikka masala will keep in an airtight container in the fridge for up to 4 days.
Reheat over medium heat on the stovetop for 5-7 minutes or until bubbly and warmed through.
I don't recommend freezing this dish as tofu loses its flavor and texture on thawing. However, you can freeze the sauce in an airtight container for up to 3 weeks.
Recipe Tips & Notes
- If using firm tofu: If using firm tofu instead of extra-firm tofu, press the tofu for 15 minutes, then pat it dry with paper towels.
- Bake the tofu in a single layer: Whether you're using the air fryer or oven, spread the tofu in a single even layer and cook to achieve a charred, crispy texture. If you decide to use the air fryer, you may need to cook the tofu in two batches.
- Make Vegan Tikka Masala: Use soy or coconut yogurt in the marinade, and coconut milk for the curry.
- For healthy and low-carb tikka masala, serve the tofu and curry sauce with cauliflower rice or keto roti for a complete meal.
- Meal Prep tip: Double this recipe and use it for multiple meals. Serve it over rice or stuff it into pita pockets. If you just want to prepare the sauce, follow these detailed instructions on how to store and freeze tikka masala sauce.
- Cashews: If your cashews are drier (old), soak them in hot water for 15 minutes to ensure that they soften after cooking and result in a smooth sauce. If you want to skip them for any reason, stir in an additional ¼ cup of cream into the sauce to compensate for the creamy texture.
- Sauce texture: You can blend the sauce until you reach your desired texture. You can leave it slightly chunky or blend it into a smooth consistency. If your sauce is too thick, add a few tablespoons of hot water while blending.
Frequently Asked Questions
Extra firm tofu or super firm tofu is the best choice for curries. The firm, block texture holds its shape after baking and simmering in the sauce. If using firm tofu, be sure to press it to squeeze out the excess moisture.
Vegan tikka masala is made with a base of plant-based ingredients, including tofu, dairy-free yogurt, and creamy coconut milk, along with tomatoes and an array of aromatics and spices.
One serving of this tofu tikka masala contains 305 calories.
Tikka masala is a curry dish made with cubes of protein that have been marinated in yogurt, cooked until crisp, then simmered in a creamy spiced red sauce.
If your sauce is chunky as opposed to smooth, it most probably needed to be blended for a little longer. Also, it's possible that the cashews were too old and dry, which means they needed more cooking time to soften. To give the cashews a head start next time, you can soak the cashews in hot water for 15 minutes while you marinate the tofu.
Popular Vegan Indian Curries on the Blog
These recipes are part of the Vegan Recipe Series:
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Tofu Tikka Masala
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Video
Equipment
Ingredients
For Marinating Tofu
- ¼ cup plain yogurt (use vegan yogurt for 100% vegan recipe)
- 2 teaspoons fresh lime juice
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 1 teaspoon kashmiri red chili powder or paprika for a mild flavor
- ½ teaspoon garam masala
- 1 teaspoon coriander powder
- 14-16 oz extra-firm tofu drained, pressed, and cut into 1-inch cubes
- 1 tablespoon avocado or olive oil for cooking tofu
For the Curry
- 2 tablespoons olive or avocado oil
- 1 medium onion roughly chopped
- 3 cloves garlic minced or chopped
- 1 inch ginger peeled and grated or minced
- 4 medium roma tomatoes, diced or 1 (14oz) can of diced tomatoes, drained
- ¼ cup raw whole cashews soaked in hot water for 10 minutes
- ¾ teaspoon salt
- 2 teaspoons garam masala
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- 1½ teaspoons Kashmiri red chili powder or paprika
- ¾-1 cup water use as needed
For Finishing
- ½-1 teaspoon sugar adjust based on taste
- 2 teaspoons dry fenugreek (Kasoori Methi) optional
- ½ cup thick coconut milk or heavy whipping cream
- 2 tablespoons cilantro leaves, chopped for garnish
Instructions
- Prepare Tofu: Place extra-firm tofu block on a plate lined with 2 paper towels. Place another plate on top and place a canned food item or pasta sauce jar on top to add weight. Press it gently to squeeze out any excess moisture then pat it dry. After that, cut it into 1-inch cubes.
- Marinate Tofu: Combine the marinade ingredients in a bowl and add the tofu pieces. Toss it gently toss to coat the tofu evenly. Let the tofu marinate for 15-20 minutes while you start prepping the other ingredients.
- Crisp tofu in air fryer: While the curry is cooking, crisp the tofu in the air fryer. Preheat the air fryer to 400℉ for 2 minutes. Spray the fryer basket with olive or avocado oil. Add the marinated tofu and spread it in a single layer. You may have to cook the tofu in 2 batches to prevent overcrowding. Cook for 10-12 minutes, shaking the basket after 8 minutes. Or, bake in oven: Alternatively, cook it in the oven. Preheat the oven to 400℉. Spread the tofu on a parchment-lined baking tray and bake for 15-20 minutes, flipping the pieces once in between. Save any leftover marinade to add to the curry later.
- Add curry ingredients and cook: Add tomato, cashews, and spices and stir well. Add 1 cup of water and bring it to a simmer. Reduce the heat to medium, cover the pan, and cook for 12-15 minutes, stirring in between.
- Blend sauce: Turn off the heat. Using an immersion blender blend the curry into a smooth texture. If the mix looks dry, stir in ¼-½ cup water before blending it. Note: If using a regular blender, for safety reasons, wait for the sauce to cool down and then puree.
- Finish & garnish: Turn on sauté. Add kasoori methi, coconut milk (or heavy cream), baked tofu cubes, and sugar, and simmer on medium heat for about 3-4 minutes. Check for taste and adjust the sugar and salt according to taste. Garnish with fresh cilantro and enjoy!
Alternate Method for Curry: Instant Pot Instructions
- Saute aromatics: Turn on Saute mode to pre-heat your Instant Pot. When heated, add oil, onions, ginger and garlic. Stir and sauté for 3-4 minutes or until onions soften and turn golden in color.
- Add curry ingredients and spices: Add tomato, cashews, and spices. Stir well and saute for 2-3 minutes, until tomatoes begin to soften. cancel Saute.
- Add water: Add water and use that to deglaze the brown bits that may have stuck to the bottom of the pot.
- Pressure Cook: Lock the lid in place and select Pressure Cook/Manual for 5 minutes at high pressure, on sealing mode. Let the pressure release naturally for 5 minutes (NPR) followed by a quick pressure release. Open the lid after the pin drops.
- Blend sauce: Using an immersion blender, puree the cooked ingredients into a smooth sauce. To avoid splashes while blending the sauce, carefully lift and tilt the pot so the head of the immersion blender gets fully submerged in the sauce. If using a regular blender, for safety reasons, wait for the sauce to cool down and then puree.
Notes
- Using semi-firm tofu: If using firm tofu instead of extra-firm tofu, press the tofu for 15 minutes, then pat it dry with paper towels.
- Bake the tofu in a single layer: Whether you're using the air fryer or oven, spread the tofu in a single even layer and cook to achieve a charred, crispy texture. If you decide to use the air fryer, you may need to cook the tofu in two batches.
- Make Vegan Tikka Masala: Use soy or coconut yogurt in the marinade, and coconut milk for the curry.
- For healthy and low-carb tikka masala, serve the tofu and curry sauce with cauliflower rice or keto roti for a complete meal.
- Meal Prep tip: Double this tofu tikka masala recipe and use it for multiple meals. Serve it over rice or stuff it into pita pockets.
- Cashews: If your cashews are drier (old), soak them in hot water for 15 minutes to ensure that they soften after cooking and result in a smooth sauce. If you want to skip them for any reason, stir in an additional ¼ cup of cream into the sauce to compensate for the creamy texture.
- Sauce texture: You can blend the sauce until you reach your desired texture. You can leave it slightly chunky or blend it into a smooth consistency. If your sauce is too thick, add a few tablespoons of hot water while blending.
Iiari says
Delicious, 5/5, but silly question - Other than the cashews, how practically or flavor profile does this really differ from the paneer/tofu butter masala recipe?
Aneesha says
Hi Liari, not a silly question at all. So, the sauce tastes the same in both dishes. The distinguishing factor is the texture of paneer vs tofu. Paneer is made from milk, is firmer and denser, and tofu has that airy, soft soy curd qualities and taste. I hope that gives you a better idea!
Lesley says
Hi, can this be frozen for later use? Thanks!
Aneesha says
Hi Lesley, you can freeze the sauce for later, but I don't recommend freezing this dish with tofu as tofu loses its flavor and texture on thawing. Check out my notes in the "how to store" section.