Vegan Tofu Tikka Masala (Smoky & Restaurant-Style)
This vegan tofu tikka masala curry features marinated tofu folded into a rich, smoky tikka masala sauce for a comforting vegetarian meal.
Servings 4
Ingredients
- 2 cups tikka masala sauce
- 7 oz tofu firm or extra firm
- ½ cup bell peppers cubed
- ¼ cup onion quartered
- 1 tablespoon yogurt plan-based or regular
- 2 teaspoons chickpea flour
- ½ teaspoon coriander powder
- ¼ teaspoon red chili powder
- ¼ teaspoon garam masala
- ¼ teaspoon cumin powder
- ⅛ teaspoon turmeric powder
- ⅛ teaspoon kasuri methi powder optional
- ½ teaspoon salt adjust to taste
- 1 teaspoon oil
Instructions
- Press the tofu for about 10 minutes. Once pressed, cut it into even cubes. Chop the bell peppers and onion into chunky pieces so they don’t overcook.
- In a bowl, whisk together chickpea flour, yogurt, spices, and salt until smooth.1 tablespoon yogurt, 2 teaspoons chickpea flour, ½ teaspoon coriander powder, ¼ teaspoon red chili powder, ¼ teaspoon garam masala, ¼ teaspoon cumin powder, ⅛ teaspoon turmeric powder, ⅛ teaspoon kasuri methi powder, ½ teaspoon salt
- Add the tofu, bell peppers, and onion, then gently toss until everything is coated.7 oz tofu, ½ cup bell peppers, ¼ cup onion
- If you have time, let it rest for 10–30 minutes. This resting time helps the flavors settle in.
- From here, pan-fry or oven-roast the tofu mixture until lightly golden and crisp.1 teaspoon oil
- Heat the tikka masala sauce in a deep pot.2 cups tikka masala sauce
- Once the sauce is hot, fold in the roasted tofu and vegetables. Let the curry simmer for 4 to 5 minutes. You can add a splash of water to adjust the consistency of the curry.
- For the optional dhungar, heat a piece of charcoal directly on the flame until glowing.
- Place a small bowl inside the curry, add the hot charcoal, drizzle oil over it, and immediately cover the pot.
- Let it smoke for a few minutes. This step infuses a gentle, smoky aroma that really elevates the dish.
- Once the smoke is infused, remove that small bowl and mix the curry, and enjoy it with soft Indian flatbread roti.
- I like to serve it with naan bread and Indian basmati rice for a restaurant-style meal at home.
Notes
Tested Tips from My Kitchen:
- Pressing tofu makes a big difference in texture.
- Kasuri methi adds a subtle restaurant-style aroma.
- Dhungar is optional but worth trying at least once.
- Marinating tofu in chickpea flour and spices before roasting yields a firm, flavorful tikka that holds beautifully in the sauce.
- This tofu tikka masala pairs beautifully with fluffy rice; try it with Indian rice for a complete, comforting meal.
Nutrition
Calories: 125kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 820mg | Potassium: 255mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4508IU | Vitamin C: 32mg | Calcium: 94mg | Iron: 1mg
