This authentic Tofu Tikka Masala comes together in about 40 minutes and is a delicious vegetarian twist on classic chicken tikka masala. It’s a rich, flavorful tofu curry and so good with rice or naan!
If you are looking for more tofu dinner recipe ideas, they try out Thai red tofu curry or the teriyaki tofu recipe next!
Why You'll Love This Tofu Tikka Masala
Chicken tikka masala is one of my go-to orders whenever I eat out. My kids usually reach for butter chicken, but I love tikka masala for its slightly spicier, tangier flavor and that creamy sauce is perfect for scooping up with naan.
Since I’ve been working on more tofu recipes for my daughter, I decided to give tofu tikka masala a try. Turning a plain block of tofu into something flavorful enough to impress chicken-loving kids was definitely a challenge! After a few tries, this became one of my favorite great tikka masala recipes. It has all the rich, authentic flavors I love, with a few convenient shortcuts to make it easy enough for a weeknight—and it’s absolutely delicious with garlic butter naan!
-maria doss
Jump to:
What exactly is tofu tikka masala?
Tofu tikka masala is a plant-based, protein-rich twist on classic chicken tikka masala. Cubes of extra-firm tofu are coated in a flavorful tikka marinade, pan-seared until golden and lightly crisp, then added to a creamy, tomato-onion masala gravy.
The “tikka” refers to the seasoned protein, while the “masala” is the rich, spiced gravy. Compared to butter chicken, the sauce is a little spicier and tangier, with less cream and a hint of chaat masala for that Indian restaurant-style flavor. The browned tofu soaks up all that delicious sauce while keeping some texture. Serve it hot with basmati rice or garlic naan.
What Kind of Tofu Is Best For Tikka Masala?
I recommend extra-firm or super-firm tofu. It contains less water, holds its shape well, browns beautifully, and won’t fall apart in the sauce. Best of all, you can skip pressing it—just drain and pat it very dry, which makes this especially convenient for a busy weeknight.
If you’re using medium- or soft-firm tofu, I recommend pressing it first. Wrap the tofu in parchment paper, place it on a rimmed plate, and set a heavy skillet or plate on top. Let it press for about 30 minutes before cooking.
Avoid silken tofu for the tofu pieces—it’s too delicate and will fall apart in the sauce.
Tips for Success
- Tomato sauce - Tomato sauce can be found in cans in the canned tomato section of your grocery store. Do not substitute with jarred marinara, pasta, or pizza sauce, as it will alter the flavor of the dish.
- Tofu - Use extra firm or super firm tofu.
- Kasoori methi - Kasoori methi is dried fenugreek leaves and is one the essential ingredient in making a great tofu tikka masala. However, it can be skipped if you don't have it stocked.
- Heavy Cream – This is what makes the tikka curry irresistibly creamy and smooth. If you like to skip it, then canend coconut milk will make a great substitute.
- Kashmiri chili powder - It gives the deep orange color to the tofu tikka masala curry. You can use ¼ to ½ teaspoon of cayenne pepper instead!
- Cashews – Use raw, unroasted cashews to get the authentic flavor. Toasted cashews can change the taste!
- Chaat masala - Adds a subtle tangy, “chatpata” flavor. It’s optional, so feel free to leave it out if you don’t have it. You can find it in all Indian grocery stores or Amazon.
- Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating – Warm in the microwave with a splash of water, stirring once or twice, until heated through.
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Tofu Tikka Masala
Ingredients
For the tofu
- 1 block extra firm tofu (14-ounce/400g)
- ¼ cup plain yogurt
- 2 teaspoons lemon juice
- 2 teaspoons Kashmiri chili powder (or use ¼-1/2 teaspoon cayenne pepper powder)
- ½ teaspoon salt
- ¼ teaspoon garam masala powder
- ¼ teaspoon chaat masala (optional, but recommended, refer note 1)
- ⅛ teaspoon turmeric powder
For the curry
- 3 to 4 tablespoons vegetable oil
- ¼ teaspoon cumin seeds
- 1 bay leaf
- 1 ½ cups finely chopped onion (about 1 medium)
- ¼ cup raw cashews (not toasted)
- 1 ½ tablespoons ginger garlic paste (or use 3 cloves of grated garlic + 2 teaspoons grated ginger)
- 2 tablespoons kasoori methi (refer note 2)
- 4 teaspoons coriander powder
- 1 tablespoon Kashmiri chili powder
- ½ to ¾ teaspoon cayenne pepper powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala powder
- 1 can (15 ounces) can of tomato sauce (NOT marinara/pasta/pizza sauce)
- ¼ cup + 2 tablespoons cup heavy cream
- 1 ½ tablespoons honey
- ¾ teaspoon salt
Instructions
- Prep tofu: Pat the tofu dry with paper towels to remove excess moisture and then cut into about ¾-inch cubes.
- Marinate tofu: Add all ingredients listed under “for the tofu'“ (except the tofu) into a large bowl. Stir to combine. Add the cubed tofu and gently toss until evenly combined.
- Cook tofu: Heat about half the oil in a large non-stick sauté pan over high heat. Once the oil is hot, add the tofu and spread it out in an even layer. Let it cook undisturbed for about 3 minutes, until the bottom turns golden brown. Gently flip and cook for another 2–3 minutes, then remove from the pan.👉 If your pan is not large enough to fit all the tofu in a single layer, cook it in two batches.
- Start the curry: Add the remaining oil to the pan (no need to wash the pan), then add ¼ teaspoon cumin seeds and 1 bay leaf. Let them toast for about 10 seconds until fragrant. Stir in 1 ½ cups chopped onions and ½ teaspoon salt. Reduce the heat to medium-high and cook, stirring often, until the onions turn golden, about 4–5 minutes.
- Cashew puree: While the onion cooks, add ¼ cup of cashews and about one cup of water into a blender and blend until very smooth. Set aside.
- Continue with curry: When the onions turn golden, add 1 ½ tablespoon ginger-garlic paste and sauté for 1–2 minutes until fragrant. Stir in the 2 tablespoon kasoori methi, 4 teaspoon coriander powder, 1 tablespoon Kashmiri chili powder, ½ to ¾ cayenne, 1 teaspoon cumin powder, ½ teaspoon garam masala, and a small splash of water (about 2 tablespoons).Cook until the water evaporates and the mixture becomes glossy. This step helps the spices toast properly and develop a deep, fragrant flavor.
- Finish the curry: Pour in one can of tomato sauce and ground cashew mixture, and stir well to combine. Let it simmer for about 7–8 minutes.Add the cooked tofu, 6 tablespoons heavy cream, 1 ½ tablespoon honey, and the remaining ¼ teaspoon salt. Gently mix everything together and simmer for another 2 minutes. Remove from heat, give a taste, and stir in more cream, honey, or salt as needed. 👉 I like to use ¼ cup plus 2 tablespoons of heavy cream. You can adjust it to your taste—add a little more if you prefer it extra creamy, or reduce it if you want a spicier version.
Notes
- Chaat masala - Adds a subtle tangy, “chatpata” flavor. It’s optional, so feel free to leave it out if you don’t have i t.You can find it in all Indian grocery stores or Amazon.
- Kasoori methi - Kasoori methi is dried fenugreek leaves and is one the essential ingredient in making a great tofu tikka masala. However, it can be skipped if you don't have it stocked.
- Pan: Use a non-stick pan, since tofu can easily stick to stainless steel pans.
- Tofu: Extra-firm tofu works best because you don’t need to press it. Firm tofu can also be used, but handle it more gently while marinating and cooking.
- Tomato sauce: Use plain canned tomato sauce (from the canned tomato section). Do not substitute with jarred marinara, pasta, or pizza sauce, as it will alter the flavor of the dish.
- Kashmiri chili powder: This gives the classic tikka masala its rich red-orange color without food coloring. If you don’t have it, you can skip it and use cayenne instead (½ teaspoon for tofu and 1 teaspoon for the curry). A tiny pinch of orange food coloring can also be used if needed.
- Heavy Cream – This is what makes the tikka curry irresistibly creamy and smooth. If you like to skip it, then canend coconut milk will make a great substitute.
- Cashews – Use raw, untoasted cashews to get the authentic flavor. Toasted cashews can change the taste.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
What to Serve With Tofu Tikka Masala
There’s nothing more comforting than a bowl of hot tikka masala with fluffy basmati rice and warm, buttery naan for scooping up every bit of that delicious gravy.
- Rice: Fluffy basmati rice or cumin rice are classic pairings. For a quick option, try my cumin rice made with cooked rice from my tandoori cauliflower bowl, or my lemony cilantro rice from my Tilapia fish taco bowls—it’s delicious with the creamy tikka masala too.
- Naan: Warm, buttery garlic naan is perfect for soaking up the sauce. For something a little different, try avocado naan. Its light green color is also a beautiful contrast to the vibrant orange curry.
- Vegetables: Add a simple vegetable side to round out the meal. Air fryer broccoli, roasted cauliflower, or air fryer baby potatoes all work beautifully.
👩🍳 If you love all things butter chicken, you’ll want to try these fun twists too! We have butter chickpeas, which swaps the chicken for hearty chickpeas, and butter shrimp for a seafood spin. There’s also butter chicken pasta, a delicious fusion recipe, and butter chicken nachos, which are always a party favorite!
Tofu Tikka Masala FAQ'S
Not exactly! The tikka masala we know today is widely believed to have developed in the UK, likely in the 1970s in South Asian restaurants run by Bangladeshi or Pakistani chefs. While it draws heavily from Indian and South Asian cooking, the creamy, tomato-based sauce is considered a British-South Asian creation rather than a traditional Indian dish. This tofu version follows that same tradition, using tofu in place of chicken or paneer for a convenient plant-based adaptation.
Kasoori methi is dried fenugreek leaves, and it’s one of those ingredients that gives tikka masala its distinctive Indian restaurant-style flavor. It’s slightly bitter, savory, and deeply aromatic, helping balance the richness and sweetness of the creamy tomato sauce.
For the most authentic flavor, I highly recommend using it. You can find kasoori methi at most Indian grocery stores or online. That said, if you don’t have it, don’t let that stop you from making the recipe—it’s not a deal breaker.
Absolutely! Canned coconut milk or cashew cream are both delicious alternatives, especially if you want to make the tikka masala vegan.
Coconut milk adds a slight coconut flavor, but it blends beautifully with the spices. Cashew cream has a more neutral, rich flavor and makes the sauce wonderfully silky.
To make cashew cream, soak ½ cup raw cashews in hot water for 20–30 minutes. Drain and rinse well, then blend with ¼ cup fresh water for 1–2 minutes, until completely smooth and velvety. Use as needed!
It’s not really one magic ingredient—it’s the combination of a few small touches that makes this tikka masala so flavorful. Kasoori methi adds that distinctive restaurant-style aroma, while a little chaat masala brings a tangy, savory depth. I also use honey instead of regular sugar for a more complex sweetness, along with a carefully balanced blend of spices and a splash of heavy cream for richness and a silky finish.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
