Vegan Tikka Masala is so easy to make and best served with vegan naan. Featuring “chicken-style” tofu and a perfectly spiced, creamy sauce, this popular dish just got the best vegan makeover!
I used the same method here for baking tofu “chicken style” as I did for Vegan Butter Chicken, one of my most popular recipes! I love this method of cooking tofu; it has a unique texture and delicious flavor. When paired with a spicy, creamy masala sauce it is simply incredible.
Consider making a batch of Easy Vegan Naan to soak up the flavor-packed sauce!
How to make Vegan Tikka Masala
Here are the main steps, in photos, to making this tasty dish. The recipe is written in full at the bottom of this post if you’d rather skip the photos.
- Press your tofu, then slice it into 6 pieces. Tear the tofu into bite sized pieces, place in a large ziplock bag along with the olive oil, cornstarch and salt, and shake until coated. (1)
- Place on a parchment lined baking sheet and bake for about 25 minutes until golden and a bit crispy. There is no need to flip it halfway, which I love! (2)
- While the tofu bakes, make the sauce. Saute an onion in olive oil for a few minutes, then add the ginger and garlic and cook 1 more minute. Add the spices and salt. (3)
- Add the tomato sauce. (4)
- Stir in the coconut milk. Simmer for about 10 minutes. If the sauce is too thick, add the additional 1/4 cup water. (5)
- Once the tofu is done baking, simply add it to the sauce. (6)
Serve with rice and chopped fresh cilantro, if desired. Enjoy!
Want more Vegan Indian inspired recipes?
This post contains affiliate links. Read my full disclosure here.
Vegan Tikka Masala
Vegan Tikka Masala is so easy to make and best serve with vegan naan. Featuring "chicken-style" tofu and a perfectly spiced, creamy sauce, this popular dish just got the best vegan makeover!
Ingredients
For the tofu
- 2 (16-ounce) blocks extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
For the masala sauce
- 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 (13.5 ounce) can full fat coconut milk
- 1/4 cup water, as needed to thin the sauce
For serving
- 4 cups cooked rice, white or brown
- chopped cilantro
Instructions
- 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)
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Serve hot with rice and chopped fresh cilantro, if desired.
Notes
- Nutritional information is an estimate only and includes rice.
- For a tofu-less option, try using 2 cans of drained/rinsed chickpeas instead. OR substitute soy curls or vegan chicken pieces. Roasted cauliflower would also be a great choice!
- Leftovers will keep in the refrigerator for 3-4 days. This dish freezes well.
- To make this recipe easier and faster: buy super firm tofu that doesn't need pressing, and use pre-grated ginger and chopped garlic from a jar. You can even buy pre-cooked frozen rice!
Nutrition
Serving: 1serving | Calories: 393kcal | Carbohydrates: 43g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Sodium: 938mg | Potassium: 320mg | Fiber: 3g | Sugar: 4g | Vitamin A: 321IU | Vitamin C: 7mg | Calcium: 223mg | Iron: 3mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Hi great post. I added touch of ground cardamom cinnamon and amchur powder (ground up dried raw mango powder-available at Indian grocers) for tangy element.
Thank u for u r post. ??????
You are welcome! Thanks for your wonderful feedback and ideas! Happy cooking to you!
Wow! Someone made this for a party I went to and it is amazing! So psyched I have all the ingredients so I ca make it again!
That’s wonderful, Cat! I’m so happy to hear you’ll be trying the recipe for yourself 🙂 Happy cooking!
So yummy! We made this tonight for dinner and loved it! Looking forward to the leftovers too, ha! Baking the tofu this way was awesome! And I agree, tearing it instead of cubing it totally gave it a “chicken-like” feel! Loved it! Thanks, Nora, for yet another amazing recipe!
I’m so glad you love the recipe, and I agree this masala makes the ‘Best’ leftovers! Thank you for sharing your great review and feedback!
Wonderful recipe – so easy and so tasty. Everyone in my family loves this. Thank you for sharing this.
Thank you for your wonderful feedback! Glad you and your family love the tikka masala!
This recipe is AMAZING! Everyone in my family loved it. I needed to omit the cayenne pepper for our 15 month old baby, but it’s still so tasty without the heat.
This meal is one of my absolute favorites! I make it once a week now and have the recipe committed to heart. My non-vegan friends and family request I make this often. Thank you for giving us so many amazing recipes! I so appreciate it.
This recipe is amazing. Thank you so much for it. Much love from louisville kentucky. Thanks again you made my day and i love this recipe. Youre awesome!
Hello in Louisville, KY! Thank you for trying out my recipe! I”m so glad you loved it! Thanks for the love! I appreciate your sharing your sincere comments! Happy cooking!
This has quickly become an easy meal-prep recipe for me! It’s so quick to whip up and delicious! I like to add a handful of spinach near the end and sometimes make it spicier. I’ve also used chopped tomatoes in place of the sauce if I’m out and it works great! Love this one 🙂
Hi Emma! I’m so glad you are loving the recipe! Thank you for sharing your great review and comments!
Great recipe!
Thank you for sharing! Glad you like the recipe!
We make various Nora recipes regularly and this is probably our most cooked one so far. My 4 year old and 1 year old love it. It’s easy and it makes plenty.
I also use this method to cook tofu for all kinds of recipes now. I rarely fry it anymore.
I came here to say that this tofu trick is a winner!
I had some jarred sauce, that I’m sure pales in comparison to your recipe, but I Iike snooping the internets for ideas regardless. And man, cooking tofu like this absolutely elevated the meal! It really does give it a good bite and I’m sure would be even better in the air fryer. Thank you!
Hi Michelle! I’m so glad you had fun cooking your tofu in a new way! I absolutely love tofu cooked like this – and it is wonderful cooked in the air fryer! Thank you for sharing your great review! Happy cooking!
I’ve used this recipe numerous times, delicious! Thanks for sharing 🙂
I appreciate you sharing your great review, Emily! Thank you!
Fantastic recipe! My spouse & I love it. So easy and so flavorful!
Since we try to limit sodium intake I don’t add any salt to sauce or the tofu and it doesn’t need it. The tomato sauce has plenty of sodium in it. We like to sprinkle it with dry roasted peanuts and cilantro. So good!
Thanks a lot for taking time to share your wonderful review! Glad you guys are loving the tikka masala!
What can I substitute the coconut milk for? Due to allergies
Try cashew cream, it’s really creamy with no coconut. Or possibly almond milk, unsweetened but it will not be nearly as creamy.
Absolutely wonderful! The sauce is perfect ❤ creamy and rich and beautifully spiced. I used a tin of chopped tomatoes instead of tomato sauce and I let it simmer for a bit longer than you said so it was super thick and it was delicious! Highly recommended!
I’m thrilled to hear you loved the tikka masala Katie! Thank you for taking time to share your review!
Will the 6 pieces be for each block of tofu or altogether? I’m really excited to try this out!!!
what kind of tomato sauce? like tomato paste, or something out of a jar?
Tomato sauce is just referring to tomatoes, water and maybe salt in a can. Not tomato paste, it is thinner than that.
This recipe is delicious and so easy to make. It will definitely be a staple in my home going forward!
Hi Lou. Thank you for sharing! I’m glad you love the recipe!
My son wanted to make this, so we made it together and it is seriously one of the best dishes I’ve had in a very long time. The way the tofu crisps up is perfect and I’ve never torn tofu before. I always cut it in cubes and it is so good torn! Thank you so much for all of your great recipes
Hi Chrissy. How fun for you and your son! Glad you love the recipe! Thank you!
Just made this tonight and my boyfriend would not stop talking about how delicious it was. Seriously better than any restaurant tikki massala! Will definitely be making this again! Thanks for sharing!
Hi Mary. So glad you guys loved the recipe! Thank you for sharing your comments!
Great recipe I use over & over again.
This recipe was perfect! I had to sub Oatly oatmilk for the coconut milk due to my son’s allergies. It doesn’t always work but it was great in this recipe. We used roasted cauliflower instead of tofu. The spice amounts were perfect. Thank you!
Hi Shannon. I’m glad the milk substitution worked well for you. I agree that cauliflower is delicious in this recipe! Thank you for sharing!
This was INCREDIBLE, I can’t believe how easy this was to put together and how amazingly it came out. Most of the time when I’m making Indian food I have to double the spices or alter the recipe somehow, but this was recommended to me by a friend so I just followed the instructions exactly. It was perfect!
I did use an immersion blender before adding the tofu (not because it needed it but because I just got one for Christmas and wanted to try it out) and I think that actually took it to the next level.
The naan also came out amazing. I made it without coconut cream and was a little worried but it was totally perfect. This is going in my regular rotation!
Hi Megan. Thank you for trying out the recipe! I’m glad it turned out for you and that you love it! Thank you for sharing!
I laughed when I tasted the sauce it was so good. I haven’t had Masala for like the 6.5 years I’ve been vegan and this was an absolute delight. My boyfriend said it’s the best thing I’ve ever made. Thank you!
Hi Cogey. Your post makes me smile! I’m so glad you enjoyed the masala. Thank you!
So so good! Indian cuisine has always intimidated me, but your recipes are so easy and delicious. Thank you!
Thank you so much!