Tofu Tikka Masala

Tikka masala is traditionally made with paneer or chicken, but this tofu tikka masala version uses tofu as the protein, making it vegan. This creamy, plant-based, quick, and easy tikka masala sauce is loved by kids and adults alike. It actually freezes really well so it’s a good one to batch cook over the weekend and freeze in small portion containers. When you want to use it, just take the container out of the freezer and defrost it in your fridge overnight or for 6 hours. I like serving it with tofu and sometimes baked cauliflower, plus naan and/or basmati rice, of course!    

Growing up in India, our everyday meals were quite simple and clean. Think simple dal, rice, and a vegetable cooked with ginger and spices. We did not eat out much back in the 70s and 80s as there were not a lot of restaurants. However, weddings, which are long and multi-day affairs in India, served “shaadi wala khana” meaning wedding food and those were our meals out. Paneer tikka masala was on every “shaadi wala khana” menu. With a sweet and tangy sauce loaded with cream and ghee, and cubes of cheese simmering in the silky sauce, it was such an amazing and pleasurable dish that I looked forward to at every wedding I attended. Using tofu in my version means that I can still have it while living a vegan lifestyle.

Tofu Preparation

I have substituted tofu for paneer in this tofu tikka masala recipe. For this recipe, I like to keep the tofu simple. I like to press it for 1-15 minutes and then cut it into cubes before adding them to the gravy. I like the texture of soft tofu in this vegan tofu tikka masala, but if you prefer your tofu to have a crispy texture, you can bake the tofu cubes at 350 F (177 C) for 10-12 minutes or pan fry them before adding them to the gravy.

If you do not have tofu on hand or if you prefer not to use tofu, you can add 2 cups of cooked chickpeas to make chole tikka masala, otherwise known as chickpea tikka masala.

Tikka Masala Sauce

Tikka masala sauce is a rich bodied sauce in Indian cuisine full of the richness of tomatoes and warming Indian spices. It typically uses dairy in the forms of butter and heavy cream or yogurt, but this version is completely vegan by using coconut oil and full-fat coconut milk instead. The addition of fresh ginger and garlic, garam masala, coriander, turmeric, and saffron pull the sauce together adding complexity, savory flavors, and notes of warmth.

Every now and then, I crave the silky, sweet and tangy gravy, and so, I re-created the gravy to accommodate my vegan lifestyle. I have done many tests for this gravy. I have made it with cashew cream, which comes out good but lacks the buttery and silky taste and texture that the original recipe has. The coconut cream in this recipe is a must. There are so many spices in the gravy that add layers of flavor that one does not really taste the coconut in the gravy, and it adds the creaminess and silky texture to the gravy that a traditional tikka masala sauce has.

Make-ahead and Freezer Notes

Leftover tikka masala tofu can be stored in a sealed container in the fridge for up to 3 to 4 days. You can then gently re-warm it in a pot on the stove before serving it again. Often, the flavors will be even better the day after you have made prepared it.

If you have asked the question, can you freeze tikka masala sauce?, yes, you can! However, you should freeze it separately from the tofu as the tofu will soften and have a poor texture if it is frozen in the sauce. Once the sauce is made and cooked, simply place it in airtight freezer containers before placing it in the freezer. It will be best if used within 2 to 3 months for the best flavor. After you have thawed it in the fridge, you can then reheat it with tofu on the stove before serving it with your favorite accompaniments.

Serving Suggestions

Tikka masala is almost always served with naan or basmati rice which you can use to soak up the spiced sauce. If you are looking for vegan naan to accompany your easy tofu tikka masala, you can check out my Vegan Naan recipe which is so fluffy using all-purpose flour, soy milk, and vegan butter. You could also serve this dish with parathas like my Aloo Parathas if preferred.

Additionally, if you are looking for more Indian mains, you may be interested in my Instant Pot Chana Dal recipe or my Delhi Style Paneer Biryani, which can easily be made vegan with tofu as well.

 

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