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This plant-based tofu curry turns basic items into a flavorful, spice-filled dish that's just as good as what you'd get dining out. The oven-crisped tofu drinks up the smooth tomato gravy packed with warming spices, making it the ultimate comfort food for cold nights or when you want something tasty without spending restaurant prices.
I came up with this dish when I was trying to copy my top Indian restaurant favorite after switching to veganism. It took several tries getting the spice amounts right, but I finally got this version spot on. Now my family asks for it every week, especially during hectic evenings when we want something fast but still comforting.
- Extra firm tofu squeezed and diced into small chunks for better flavor soaking
- Vegetable oil creates that nice crunch on the tofu outside
- Garam masala the key spice combo that gives this curry its unique taste
- Onion creates the flavor foundation for any decent curry
- Garlic and ginger using them fresh is a must for real taste
- Chili powder use more or less depending how spicy you like it
- Turmeric gives gorgeous yellow color and earthy flavor
- Tomato paste deepens the taste and makes sauce thicker
- Canned chopped tomatoes makes the tangy sauce base
- Plant based yogurt brings smoothness and light tang
- Coconut cream adds lush richness that cuts the acid
- Fresh coriander adds a pop of fresh herb flavor at the end
Tasty Vegan Tofu Tikka Masala Instructions
- Get tofu ready
- First, turn your oven to 200°C and press your tofu. Cut it into same-size pieces so it cooks evenly. In a bowl, mix the tofu gently with oil and spices until every piece has coating all over. This adds taste before it even goes in the sauce.
- Crisp it up
- Put the spiced tofu bits on your baking sheet lined with parchment, keeping them from touching each other. This gap lets hot air move around each piece, making them all crispy outside. Cook for 15-20 minutes, turning them over halfway so they brown nicely all around.
- Start the flavor base
- While tofu bakes, warm oil in a deep skillet over medium heat. Throw in finely chopped onion and cook about 4-5 minutes until they turn clear and get a bit golden. Don't rush this part since well-cooked onions make everything taste better.
- Add your spices
- Toss in the garlic and ginger, cooking just until you can smell them, about a minute. Then add all your spices, keeping the mixture moving for another minute. This quick heating of spices in oil brings out their hidden flavors and makes them much stronger.
- Make your sauce
- Mix in the tomato paste first and let it cook a bit before adding the canned tomatoes. This helps brown the paste slightly and gets rid of that raw taste. Let everything bubble for 5 minutes so flavors can mix and it gets a bit thicker.
- Make it smooth
- Pour in the plant yogurt and coconut cream, stirring carefully until they're completely mixed in. Using both ingredients together gives you just the right mix of tangy and rich. Let the sauce come back to a gentle bubble before adding your baked tofu.
- Put it all together
- Gently mix in the crispy tofu chunks, letting them soak up some sauce while keeping their texture. Add fresh coriander right before you serve it for a bright pop of flavor, and season with salt and pepper how you like it. Serve it over fluffy basmati rice for the real deal experience.
The garam masala really makes this dish shine. I still remember when I first cooked this using a homemade spice mix from my neighbor who's from India instead of the grocery store kind. Wow, what a difference! The layers of cardamom, cinnamon, cloves and cumin turned this from just an okay curry into something amazing that felt like eating in Delhi.
Great Side Dishes
This vegan curry goes great with classic Indian sides. Serve it with basmati rice to mop up all that yummy sauce, and grab some naan bread for dipping too. For a complete dinner, make a simple cucumber raita using plant yogurt, grated cucumber, and a bit of cumin. The cool raita balances out the warm spices in your curry just right.
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Prep Ahead Options
This dish actually gets tastier over time as all the flavors blend together. You can make it up to three days before you need it and keep it in a sealed container in your fridge. Want to save it longer? Freeze portions for up to 3 months. When warming it up, add a splash of water or plant milk if it's gotten too thick. I think it's best to keep the tofu and sauce in separate containers if you can to keep the tofu from getting soggy, then mix them when heating.
Quick Swaps
Can't find extra firm tofu? Grab firm tofu but squeeze out more water by pressing it longer. Tempeh or chickpeas work great as other protein options too. No fresh ginger around? You can use 1/4 teaspoon of ground ginger if needed, though fresh really is way better. Need a nut-free version? Just use more plant yogurt instead of coconut cream, or try some cashew cream. This curry is so flexible you can change things based on what's in your kitchen without losing what makes it special.
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Frequently Asked Questions
- → Can I prep tofu tikka masala in advance?
Absolutely! Make the sauce a day ahead and store it in the fridge. Keep the tofu crispy by baking it fresh before serving and then mix it with the reheated sauce.
- → What swaps can I make for coconut cream?
No coconut cream? Use full-fat coconut milk (just scoop the thick layer on top). Plant-based yogurt or creamy cashew blends work great too!
- → Is this tofu tikka masala hot?
It’s mildly spicy thanks to chili powder. Dial it up or tone it down by tweaking the chili amount. Sweet paprika makes it super gentle if you prefer.
- → What kind of tofu works best?
Extra-firm tofu is perfect since it stays firm when baked and mixed. Press out the water before cooking so it gets crispy and takes on flavor beautifully.
- → What pairs nicely with tofu tikka masala?
Go for sides like basmati rice, naan, or chapati. Cucumber raita, chutneys, or a light kachumber salad make great additions. Steamed veggies like green beans are delicious too!