Vegan Tikka Masala

Tikka masala with rice and fresh cilantro

5 from 13 votes

This is the best vegan tikka masala recipe ever! It tastes just as good (or better) than a restaurant and it's so easy to make at home. Rich and creamy and made with tofu and cashews for a fabulous Indian inspired dinner.

Prep Time40

Cook Time20

Total Time1

Course: Entree, Gluten-Free, Savory

Cuisine: Vegan

Diet: Vegan

Servings:

Calories: 457kcal

Author: Alison Andrews

Ingredients

For the Tofu:

28 ounces Extra Firm Tofu (800g) pressed for 20-30 minutes

For the Vegan Yogurt Sauce:

1 cup Raw Cashews (150g)
⅓ cup Water (80ml)
1 Tbsp Lemon Juice
1 Tbsp Apple Cider Vinegar
2 tsp Garam Masala
¼ tsp Cayenne Pepper
1 tsp Turmeric
1 tsp Salt
1 Tbsp Fresh Ginger Grated
4 Cloves Garlic Crushed

For the Tomato Sauce:

2 Tbsp Vegan Butter
1 Medium Onion White, Yellow or Brown, Chopped
4 Cloves Garlic Crushed
1 Tbsp Fresh Ginger Grated
1 Birds Eye Chili Seeded and Chopped
1 Tbsp Garam Masala
1 tsp Turmeric
1 tsp Cumin
1 tsp Coriander Powder
½ tsp Cayenne Pepper
2 and ½ cups Crushed Tomatoes (600ml)
1 cup Canned Coconut Cream (240ml) Unsweetened
½ Tbsp Coconut Sugar
Sea Salt To Taste

For Serving:

Basmati Rice
Fresh Chopped Cilantro

Instructions

Press the tofu. Press the tofu ideally using a tofu press. If you don't have a tofu press, then simply place the tofu onto a plate, with another plate on top of it and then stack something heavy on top like a heavy pot or a stack of books. Leave it to press for 20-30 minutes.
When the tofu is pressed, roughly chop it into cubes and place it into a mixing bowl.
Preheat the oven to 400°F (200°C).
Prepare the vegan yogurt sauce. Add raw cashews, water, lemon juice, apple cider vinegar, garam masala, cayenne pepper, turmeric, salt, freshly grated ginger and crushed garlic to a blender jug and blend until smooth.
Pour the vegan yogurt sauce over the cubes of tofu in your mixing bowl and gently toss the tofu in the sauce so that it's all evenly coated.
Transfer the tofu to a parchment lined baking tray and spread out evenly.
Bake in the oven for 15 minutes until lightly browned.
Prepare your tomato sauce. While the tofu is baking you can start your tomato sauce.
Add vegan butter to a pot on medium heat and melt the butter. Then add in chopped onions and sauté until softened.
Now add crushed garlic, grated ginger, fresh chili, garam masala, turmeric, cumin, coriander powder and cayenne pepper and sauté with the onions.
Add crushed tomatoes and coconut cream and stir well. Bring to a gentle simmer and let it simmer for a few minutes. Reduce heat and then stir in coconut sugar (for flavor balance) and add salt to taste.
Lastly, add the baked tofu pieces and fold them gently into the sauce.
Your tikka masala is ready to serve!
Serve it over basmati rice with some freshly chopped cilantro sprinkled on top.

Notes

Extra firm tofu - it's important to get the firmest tofu you can get, and then we still press it for 20-30 minutes so that it's really firm and will hold up well in your sauce.
Coconut cream - this should be canned, unsweetened coconut cream. You can also use full fat, canned, unsweetened coconut milk if that's easier to get hold of.
Coconut sugar - is just for flavor balance for the creamy tomato sauce. It's added in at the end and balances the flavors beautifully. It does not make it sweet! However, you can switch this for brown sugar or any sugar that you have on hand, or you can omit it if preferred.
Storing and Freezing - Leftovers will keep very well in the fridge for 3-4 days and can be reheated in the microwave or on the stove. It is also freezer friendly for up to 2 months! Thaw overnight in the fridge and reheat as usual.
Prep time includes the time spent pressing the tofu.
Nutritional information is for tikka masala only and excludes basmati rice.

Nutrition