Name: Vegan Tikka Masala (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 block Extra-firm tofu-pressed and cubed; 1/4 cup Vegan plain yogurt; 1 tbsp Lemon juice; 1 tsp Ginger powder; 1 tsp Garlic powder; 1 tsp Garam masala; 1/2 tsp Turmeric powder; 1/4 tsp Salt; 1 tbsp Vegetable oil; 1 medium Yellow onion-diced; 2 cloves Garlic-minced; 1 inch piece Fresh ginger-grated; 1 can Diced tomatoes-undrained; 1/2 cup Vegetable broth; 1 can Full-fat coconut milk; 1 tsp Ground cumin; 1 tsp Ground coriander; 1/2 tsp Red chili powder; 1 tsp Garam masala; 1/4 tsp Turmeric powder; 1/4 cup Fresh cilantro-chopped

Recipe tier

A simple and comforting plant-based take on the beloved tikka masala, featuring pan-fried extra-firm tofu in a creamy, spiced tomato-coconut sauce. Perfect for a weeknight meal.

Total 45 min

Serves 4 servings

Steps 8

Ingredients 21

Tofu & Marinade
1 block 400 g Extra-firm tofu-pressed and cubed
cup 60 mL Vegan plain yogurt
1 tbsp 15 mL Lemon juice
1 tsp 5 mL Ginger powder
1 tsp 5 mL Garlic powder
1 tsp 5 mL Garam masala
tsp 2.5 mL Turmeric powder
tsp 1.25 mL Salt
Sauce Base
1 tbsp 15 mL Vegetable oil
1 medium 150 g Yellow onion-diced
2 cloves 10 g Garlic-minced
1 inch piece 15 g Fresh ginger-grated
1 can 411 g Diced tomatoes-undrained
cup 120 mL Vegetable broth
1 can 400 mL Full-fat coconut milk
Sauce Spices
1 tsp 5 mL Ground cumin
1 tsp 5 mL Ground coriander
tsp 2.5 mL Red chili powder
1 tsp 5 mL Garam masala
tsp 1.25 mL Turmeric powder
Garnish
cup 60 mL Fresh cilantro-chopped

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Equipment

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Instructions

🎙️ Cook with voice coach

Combine all Tofu & Marinade ingredients in a bowl. Add the cubed tofu, gently toss to coat, and let marinate for at least 20 minutes.
Heat the Vegetable oil in a large pot or deep skillet over medium heat. Add the diced Yellow onion from the Sauce Base group and cook until softened and translucent, about 5-7 minutes.
Stir in the minced Garlic and grated Fresh ginger from the Sauce Base group and cook for another minute until fragrant.
Add all Sauce Spices (ground cumin, ground coriander, red chili powder, garam masala, turmeric powder) to the pot and cook for 30 seconds, stirring constantly, until aromatic.
Pour in the Diced tomatoes and Vegetable broth from the Sauce Base group. Bring to a simmer, then reduce heat and cook for 5-7 minutes, allowing the flavors to meld.
Add the marinated tofu to the pot. Stir in the Full-fat coconut milk and bring the sauce back to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the tofu is heated through.
Taste and adjust seasonings as needed. If desired, blend a portion of the sauce with an immersion blender for a smoother consistency.
Remove from heat, garnish with fresh Chopped cilantro from the Garnish group, and serve hot with rice or naan.