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Tofu Tikka Masala

5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine Indian
Servings 3
Calories 323 kcal


  • 1 block extra firm tofu cubed (about 250g)
  • Oil for sauteeing
  • 1 onion chopped
  • 2 green chilies or jalapenos seeded and chopped
  • 1 inch ginger peeled and chopped
  • 3 cloves garlic minced
  • 1 tbsp brown sugar
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1/4-1/2 tsp Indian chili powder or cayenne
  • 1 tbsp tomato paste
  • 1 can diced or crushed tomatoes
  • 1/4 cup PLAIN vegan yogurt optional, see note.
  • 1/4 cup chopped cilantro or more to taste


  • In a large pan, heat about 2 tbsp oil.
  • Fry onions and chili until softened, about 5 minutes.
  • Add ginger and garlic, fry 2 minutes.
  • Add in spices and sugar. Stir and fry until fragrant, about 1-2 minutes
  • Add in tomato paste and diced tomatoes. Stir to combine. Cook about 5 minutes.
  • Pour mixture into a blender or food processor (or use immersion blender) and blitz until smooth.
  • In same pan, heat 2 more tbsp oil and fry tofu until beginning to brown, about 5 minutes.
  • Return sauce to pan and simmer for 10 minutes. If too thick, add in a bit of water
  • Remove from heat and stir in the yogurt and the chopped cilantro.
  • Serve over rice, garnish with cilantro. Serve alongside roti or vegan naan.


The best vegan yogurt I've tried is the Silk Cultured Coconut - be sure you use the PLAIN UNSWEETENED variety. If you cannot find a decent vegan yogurt, you can omit it from the recipe. It's better with the yogurt, a bit creamier and richer - but the sauce is delicious without it.