Vegan Tofu Tikka Masala

🍛 Vegan Tofu Tikka Masala

Serves: 3–4
Prep: 15 minutes
Cook: 30 minutes
Total: ~45 minutes

Ingredients

Crispy tofu

• 400 g (14 oz) firm or extra-firm tofu
• 2 tbsp cornstarch
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp salt
• 1 tbsp oil

Tikka masala sauce

• 1 tbsp oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1½ tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• ½–1 tsp chili powder, to taste
• 400 g (14 oz) crushed or chopped tomatoes
• 1 cup (240 ml) coconut milk or vegan cooking cream
• ½ cup (120 ml) water
• 1 tsp sugar or maple syrup, optional
• Salt to taste
• 1 tbsp lemon juice
• Fresh cilantro, to garnish

👩‍🍳 Instructions

1. Prepare the tofu: Press tofu for 10–15 minutes, then cut into bite-sized cubes. Toss with cornstarch, garam masala, turmeric, cumin, chili powder, salt, and oil.
2. Crisp the tofu: Pan-fry over medium-high heat for 8–10 minutes, turning occasionally, until golden and crispy. Alternatively, bake at 220°C / 425°F for 20–25 minutes, flipping halfway.
3. Make the sauce: Heat oil in a large skillet. Add onion and cook for 5–6 minutes until softened and lightly golden.
4. Add garlic and ginger and cook for 1 minute. Stir in garam masala, cumin, coriander, turmeric, and chili powder. Cook for another 30 seconds.
5. Add tomatoes and water. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens.
6. Stir in coconut milk or vegan cream. Simmer gently for 5 minutes. Add sugar if the tomatoes taste acidic, then season with salt.
7. Add tofu: Stir the crispy tofu into the sauce and simmer for 2–3 minutes. Don’t cook it too long, or you’ll lose some of its crispiness.
8. Finish with lemon juice and fresh cilantro.