Vegan Tikka Masala

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When I want something cozy, flavorful, and easy enough to make on a busy weeknight, I make this vegan tikka masala. The tender tofu and cauliflower simmer in a creamy tomato coconut sauce, infused with warm Indian spices. Some say this tastes like restaurant-grade tikka masala, but I think it tastes better. And it only takes me 35 minutes to make!

This vegan tikka masala is one of those easy, incredibly nutritious plant-based dinners that tastes intricate, but does not require complicated steps or exotic ingredients. I usually opt for my chickpea tikka masala when I do not have an extra minute to spare on tofu, and it is just as delicious. If looking for an even easier alternative with the same flavors, you should try it.

One thing I pride myself on is exposing my kids to as many cuisines as possible and teaching them to have respect for a dish, whether or not they like it. Luckily for me, getting them to like any Indian dish has never been an issue. I wonder why? Ha! A friend of mine follows a plant-based diet and struggles to get her son to enjoy Indian food. I told her to try this or my equally healthy and delicious chana masala, and he loved it. She asked how I knew that recipe would be the one. I didn’t. My kids recommended it! 

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🥘 Ingredients

The ingredients for this vegan tikka masala are almost always in my kitchen. If you are just starting with curries, these ingredients are your staples and will be widely used once you get the knack of layering the flavors.

Extra-firm tofu: This is essential for the structure. I like that it holds its shape when sauteed and simmering. I always make sure to press it before cooking to remove excess moisture.

Olive oil: I use a light olive oil for sauteeing my vegetables, but any neutral oil works too. 

Onion, bell pepper, garlic, and ginger: These aromatics build the base flavor for my sauce and are vital for that authentic Indian flavor.

Spices: I use garam masala, cumin, coriander, turmeric, curry powder, and sea salt to create depth. 

Diced tomatoes: I like using diced tinned tomatoes for a deeper, slightly acidic profile. Crushed or pureed tomatoes can be used, too.

Madras curry sauce: This is a little shortcut I use to achieve that complex curry flavor. Any of your favorite store-bought brands will do the job.

Light coconut milk: I use this to add a light creaminess that counteracts the acidity. It does not weigh down the sauce and is dairy-free. 

Cauliflower: Cauliflower adds more texture and an earthy note to the tikka masala. I use fresh or frozen. 

🔪 How To Make

This recipe is easy and rewarding. It is also similar to the bases of other Indian curries. Here is how I make it:

Press and chop tofu: I press the tofu for at least 15 minutes to remove all the moisture. Then I cut it into bite-sized cubes.

Brown tofu: Next, I heat my oil in a large non-stick skillet over medium heat. Then I add my tofu in a single layer, with space between each cube. I stir every few minutes until every side is golden, then transfer it onto a plate.

Sauté aromatics: In the same pan, I saute my aromatics, adding a bit more oil if necessary. I do this for 4 to 5 minutes until soft and fragrant.

Add spices: Then, I add my spices, stirring constantly until they release their flavors.

Simmer the sauce: Next, I add tomatoes, curry sauce, coconut milk, and cauliflower. I bring this to a gentle simmer, cooking for 10 to 15 minutes, stirring occasionally. I do this until the vegetables are soft and the sauce has thickened.

Add tofu: Now, I add the fried tofu back into the pan, and simmer for 2 more minutes, to absorb the sauce. I taste and adjust salt if required.

Serve and enjoy: Finally, I garnish with fresh cilantro and serve with brown rice or naan.

📖 Variations

With a curry base as solid as this one, I let myself get creative and experiment with variations. These are my favorite ones so far:

Chickpea version: Instead of tofu, I use 1 can of drained, rinsed chickpeas as my plant-based source of protein. Whenever my husband cooks, he prefers this version. He says he prefers the taste, but I know it is because it’s easier. 

Vegan chicken style: If I have plant-based chicken pieces in my fridge or freezer, I add them to this recipe in place of the tofu for a butter chicken-style meal. This is how my sister prefers to make it whenever she cooks.

Potato boost: For extra heartiness, I add 1 cup of finely diced potato cubes when frying off the aromatics. This makes the meal a lot more filling, ideal for cold nights that require comfort and sustenance. 

🍽 Serving Suggestions

Whenever I make this vegan tikka masala for my family, we love eating it in an authentic way. That means no knives and forks, and a lot of my homemade, authentic Guyanese roti. I encourage you to try eating it this way at least once, using the roti to scoop up your masala. You can always warm up with finger-friendly food like my traditional Indian samosas. 

Last Diwali, I made sure to put out an authentic Indian spread. This was not actually for the benefit of my family, but more for my friends. I love experiencing all the cultures, and love sharing mine. I served my tikka masala alongside my Indian spiced cabbage with peas, and a bright bowl of Indian vegetables. A newer friend of mine asked if we ate like this every day. I told her no, but we could if we wanted to. It is just that easy. But we also enjoy a bit of variety.

🧊 Storing And ♨️ Reheating

Refrigeration: I store the leftover tikka masala in an airtight container in the refrigerator for up to 4 days. I actually prefer it a day old, as the flavors intensify significantly.

Freezing: This curry can be frozen for up to 3 months. I allow it to cool completely before transferring it to a freezer-safe container. The sauce may separate due to the coconut milk, but it will emulsify once reheated. 

Reheating: To reheat, I warm it through gently on the stovetop over a medium-low heat, stirring occasionally. If the sauce is too thick, I add a splash of water or coconut milk. Be sure to thaw frozen curry in the fridge overnight before reheating. 

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