This vegan tofu tikka masala replaces the paneer or chicken with crisp, marinated tofu without skipping the creamy tomato-based gravy and charred flavours that are unique to tikka masalas. Cashew cream gives the curry a rich, smooth texture, while the spiced tomato base adds depth and flavour. The result is a curry that’s every bit as delectable as the original, just entirely plant-based.
Tikka masala is famous for its charred, marinated protein simmered in a luscious tomato-cream gravy, and this vegan version recreates that experience using firm tofu in place of chicken or paneer. The key is to treat tofu like meat: press it well, marinate it properly, and brown it before adding it to the gravy. This helps it keep its texture and flavour instead of turning mushy. Skipping any of these steps is usually where homemade vegan curries fall short of the restaurant version, so a little patience here pays off in the final bowl.
The marination of tofu is done in plant-based yoghurt, ginger-garlic paste and a classic tikka spice mix. It is then baked or pan-seared until the edges turn golden and slightly blistered, giving it a tandoor-like smoky flavour. Meanwhile, the gravy is made the traditional way: onions, tomatoes and whole spices simmered down into a thick base, then blended smooth with soaked cashews instead of butter or cream. This cashew base is what gives the curry it
Read MorePress the tofu cubes between paper towels for around 15 minutes to remove excess moisture.
Mix in the ginger-garlic paste, chilli powder, garam masala, plant-based yoghurt, lemon juice, turmeric and salt in a bowl. Toss the tofu in the marinade and let it sit for at least 30 minutes.
Bake the marinated tofu at 200°C or pan-sear until golden and lightly seared on the edges. Place aside.
Take a pan, heat oil in it, and sauté the chopped onions until soft, then add the chopped tomatoes and cook until they break down completely.
Mix in the chilli powder, coriander powder and ginger-garlic paste, and cook for 2-3 minutes until aromatic.
Let the mixture cool a bit. Then blend it with the soaked cashews into a thick, smooth paste.
Put the blended gravy back into the pan, add water to adjust consistency, and simmer for around 10 minutes.
Add salt, garam masala and sugar and let the gravy simmer for another 3-4 minutes.
Add the charred tofu to the gravy and simmer for another 5 minutes so it soaks in the flavours.
Rub the kasuri methi between your palms and sprinkle it over the curry before turning off the heat. Serve hot.
Yes, this gravy actually tastes better the following day as the flavour deepens. However, make sure you add tofu fresh when reheating to keep its texture.
This usually happens when there is still excess moisture left, as the tofu isn’t pressed long enough, and this prevents it from searing properly.
Chickpeas or cauliflower florets can be used as a soy alternative, and you can use the same marination and searing method.
Soaked almonds or sunflower seeds can work as an alternative, though cashews give the richest texture.
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