Vegan Tikka Masala
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!
Servings: 4 servings
Calories: 180kcal
Ingredients
- 1½ 16 oz blocks extra firm tofu cut into cubes
- 1 tbsp olive oil
- 1 red onion diced
- 2 yellow bell peppers diced
- 5 cloves garlic minced
- 1 tbsp ginger minced
- 3 tsp garam masala
- 2 tsp cumin
- 2 tsp coriander
- ½ tsp turmeric
- 1 tsp salt more to taste
- 2 tsp curry powder more to taste
- 15 oz can petite diced tomatoes
- 1 jar Maya Kaimal Madras Curry Sauce
- ¾ cup light coconut milk
- 16 oz bag frozen cauliflower cut into smaller florets if needed
- 1 tsp cayenne pepper optional, to taste
Instructions
- Press your tofu. I recommend using this tofu press because it's super easy to use, dishwasher safe and takes way less time than using paper towels and heavy kitchen items to get the job done!
- Once your tofu is pressed, chop it into cubes.
- Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add the tofu in batches and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Remove and set aside.
- Add remaining oil and sauté the red onion, bell pepper, garlic and ginger for 4-5 minutes or until the onion is translucent.
- Add everything from garam masala to curry powder, stir to combine and cook for another 2 minutes.
- Add the diced tomatoes, curry sauce, coconut milk and cauliflower florets, stir and simmer gently, stirring often for 10-15 minutes or until the vegetables are tender and the sauce has thickened.
- Adjust seasoning and heat by stirring through cayenne pepper, if using, and additional salt if needed.
- Gently stir through the tofu and cook for another 2 minutes.
- Serve with brown rice, whole wheat vegan naan, or a whole grain of your choice.
Notes
- My #1 Secret Tip for this vegan tikka masala recipe is to always use extra-firm tofu and to press all the excess moisture out. This ensures the best texture for your dish.
- Add a pinch of garam masala: I like to add an additional pinch of garam masala and stir it through before garnishing with my cilantro. This enhances the flavor even more.
- Fry off your spices: Frying off the spices is essential to creating a solid base flavor. Skipping this step results in a flat flavor profile.
- Simmer uncovered: If the sauce is too thin, simmer uncovered until thicker.
- Cook cauliflower separately: When I have the time, I like to roast my cauliflower in the oven or air fryer. I mix it through just before serving, to add another level of crispiness.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 827mg | Potassium: 780mg | Fiber: 5g | Sugar: 6g