Vegan Tikka Masala
Ingredients
- 2 blocks extra-firm tofu
16-ounce
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 large onion
diced
- 5 cloves garlic
minced
- 1 tablespoon fresh grated ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 14 ounces tomato sauce
- 1 can full fat coconut milk
13.5 ounce
- 1/4 cup water
as needed to thin the sauce
- 4 cups cooked rice
white or brown
- chopped cilantro
Directions
- 1
Press the tofu: Wrap the blocks of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)
- 2
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- 3
Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great "chicken-style" texture for this dish.
- 4
Add the tofu pieces to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.
- 5
While the tofu bakes, prepare the sauce: Add 2 tablespoons of olive oil in a large pan over medium-high heat. Saute the onion for 3-4 minutes, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato sauce and coconut milk. Stir until smooth and combined, then simmer for about 10 minutes, stirring frequently.
- 6
If the sauce is too thick, add the 1/4 cup of water to thin. When the tofu is done baking, add it to the sauce and stir to coat the pieces.
- 7
Serve hot with rice and chopped fresh cilantro, if desired.
Vegan Tikka Masala
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Based on 62 ratings
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About this Recipe
Craving the rich, creamy flavors of Tikka Masala but want a delicious plant-based option? This Vegan Tikka Masala recipe delivers that beloved experience right to your kitchen, proving that authentic taste can absolutely be animal-free. It's a remarkably easy way to enjoy a popular dish, reimagined for everyone.
This recipe truly shines by thoughtfully combining the aromatic spices fundamental to Tikka Masala—like garam masala, cumin, and turmeric—with creamy full-fat coconut milk to create a velvety, deeply satisfying sauce. The use of 'chicken-style' tofu, prepared with olive oil, cornstarch, and salt, ensures a substantial and flavorful protein element that perfectly complements the rich sauce.
Prepare your senses for a symphony of flavors and textures. You'll discover tender yet substantial 'chicken-style' tofu bathed in a deeply savory and slightly sweet tomato-based sauce, brightened by fresh ginger and a fragrant medley of warm spices. The richness from the full-fat coconut milk provides a luxurious mouthfeel, balancing the gentle heat from the cayenne pepper. It’s a comforting and robust dish that feels both authentic and innovative, promising a truly gratifying meal.
While this Vegan Tikka Masala is excellent as written, you can easily tailor it to your preferences. Adjust the cayenne pepper to achieve your perfect level of warmth, from mild to fiery. If you prefer a thinner sauce, a little extra water can be added until it reaches your desired consistency. Don't forget the fresh chopped cilantro garnish to add a vibrant finish and an extra pop of flavor.
This vibrant dish is perfect for a comforting weeknight dinner or a special meal with friends. Serve your Vegan Tikka Masala generously alongside fluffy cooked rice, whether white or brown, and for the ultimate experience, pair it with warm vegan naan.