Vegan Tikka Masala with Tofu (Easy & Quick)

Overhead view on a bowl containing brown rice and an easy vegan tikka masala. There are a few pieces of chopped cilantro on top and sliced lime on the side of the bowl.

5 from 4 votes

Vegan Tikka Masala with Tofu (Easy & Quick)

This vegan tikka masala is quick and easy to prepare and features an incredibly rich and creamy tomato curry sauce. Comes together all in one-pan and you will only need simple ingredients to make it.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: indian inspired

Keyword: dairy-free, gluten-free, healthy, tofu, Vegan, vegetarian

Servings:

Calories: 422kcal

Author: Jessica Laroche

Ingredients

2 X 454 g extra firm tofu pat dry with a towel
1 white onion diced
4 cloves of garlic crushed
½ tbsp fresh ginger grated
2 tbsp tomato paste
1 cup fresh tomatoes (about 2 small tomatoes) diced
15 oz canned coconut milk unsweetened
1 tbsp maple syrup or other sweetener
½ lime juiced
1 handful fresh cilantro chopped, for serving (optional)

Spices mix

3 tsp garam masala store bought or homemade
½ tsp smoked paprika
½ tsp turmeric
½ tsp salt
¼ tsp black pepper to taste

Instructions

Combine the spices in a small bowl. Set aside.
Dice the tofu in bite size. In a large non stick pan, roast the tofu on medium-high heat for a few minutes on each side or until browned. Add some salt and pepper and use a small amount of oil if desired. When done, transfer to a plate and set aside. You might have to work in 2 batches to roast the tofu.
In the same pan, add the chopped onion and cook on medium-high heat for about 3-5 minutes or until softened. Add a small amount of water or oil to prevent them from sticking to the pan.
Add the spices mix, garlic and fresh ginger and cook for about one minute while stirring.
Then, add the fresh tomatoes and tomato paste and stir to combine with the onions and spices.
Finally, add the coconut milk, maple syrup and lime juice. Stir and cook on medium heat for 2-3 minutes.
Add the roasted tofu and the fresh cilantro to the pan with the sauce and stir to combine Keep cooking until everything is warmed up.
Serve over cooked whole grains and garnish with fresh cilantro.

Video

Notes

I like using store bought garam masala for convenience. If you would like to make your own mix, check out this Homemade garam masala recipe only using common already ground spices.
This meal is also very delicious served with a side of naan bread.
You can use canned diced tomatoes instead of fresh, especially when the tomatoes are not in season.
Store leftover in an air-tight container in the fridge for up to 5 days. Reheat using the microwave or the stove. Splash with extra water if needed when heating up.
Feel free to use only half of the tofu to leave some space to add on extra veggies such as mushrooms, cauliflower, red pepper or broccoli. Roast the veggies before adding to the sauce. Chickpeas would work great in place of the tofu as well.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition