Rich and creamy tofu tikka masala features a flavorful scratch-made tikka masala sauce simmered with yogurt-marinated tofu cubes. This vegetarian take on tikka masala is just as satisfying as the chicken version!
I’ve been having a moment with tofu the past couple of months and this tikka masala is yet another result of that obsession.
A very good result if you ask me. And you’re talking to someone who has a borderline-obsession with chicken tikka masala so if a tofu version hits the favorites list you know we’ve got something special.
This tikka masala definitely falls into the special category. We’ve got an incredibly flavorful simmered tomato sauce made beautifully creamy with a splash of heavy cream and yogurt-marinated-and-broiled tofu soaking up all that wonderful sauce.
No fancy or hard-to-locate ingredients necessary either! That’s my way of saying get this one on your menu immediately.
This Tikka Masala features…
- Spiced yogurt-marinated tofu
- A rich and creamy homemade tikka masala sauce
- Incredible served with fluffy basmati rice, fresh cilantro, and naan for dipping
Making the Tikka Masala
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Yogurt
- Garlic
- Ginger
- Lemon juice
- Spices
- Extra-firm tofu
- Vegetable oil
- Yellow onion
- Serrano pepper
- Tomato paste
- Whole tomatoes
- Heavy whipping cream
- Granulated sugar
How to Press Tofu
Prepare the tofu for pressing by cutting the tofu in half width-wise. Lay the two tofu slabs in a single layer on a kitchen towel, place another kitchen towel on top, arrange on a plate, and place a sheet pan on top.
Now place something heavy on top of the sheet pan (like a bowl of fruit or a medium-weight book) and allow to sit for 30-60 minutes. Once the tofu has been pressed, it’s ready for marinating.
Why press tofu? Even extra-firm tofu is packaged in liquid and removing some of this liquid ensures that the tofu will soak up more of the tikka masala sauce.
Tips for Perfect Tikka Masala
- Marinate the tofu – a spiced yogurt marinade infuses the tofu with so much flavor. I recommend starting with a minimum of 2 hours or up to 8.
- Broil the tofu – spread the tofu out onto a well-greased sheet pan (marinade and all) and broil 5-7 minutes on high, shaking pan occasionally, until the tofu is browned.
- Use fresh garlic + ginger – these two ingredients are building blocks to a lot of flavor in tikka masala, so I recommend using fresh.
- Simmer the tikka masala sauce 20-30 minutes – this simmer time is essential to building flavor in the sauce.
- Puree sauce after simmering – you can use a blender, immersion stick blender, or a food processor to puree the sauce smooth.
- Add heavy cream and sugar to sauce – this cuts the acidity from the tomatoes.
Recipe Variations
Try these ideas for a different twist on this tikka masala.
- Adjust heat level – skip the serrano pepper if you’re not a fan of heat. For a mild version, start with the suggested 1/2 serrano pepper or use a full one for a spicier sauce.
- Add vegetables – try adding sauteed spinach, zucchini, or mushrooms to tikka masala.
- Make it dairy-free – use a dairy-free plain yogurt in the marinade and full-fat coconut milk in place of the heavy cream.
Serving Suggestions
Serve this tikka masala warm with basmati rice for soaking up all that wonderful sauce along with a sprinkle of fresh cilantro + fresh naan for dipping.
For a healthier option, try a base of steamed quinoa, brown rice, or cauliflower rice.
Next time you’re craving chicken tikka masala, try this version instead! The tofu is just as hearty and flavorful as chicken and holds up very well under that beautifully-creamy sauce.
Just know that the mountains of basmati + piles of naan are not optional here!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More tofu favorites to cook up next.
Tofu Tikka Masala
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Ingredients
Tofu Marinade
- 1/2 cup plain full-fat yogurt
- 2 medium cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 teaspoons lemon juice
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 12 oz extra-firm tofu, pressed for 30-60 min and cut into 1/2-in cubes
Tikka Masala Sauce
- 2 tablespoons vegetable oil
- 1 small yellow onion, finely chopped
- 1/2-1 small serrano pepper, finely minced (optional)
- 2 medium cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1-1/2 teaspoons ground coriander
- 1-1/2 teaspoons garam masala
- 1 teaspoon ground cumin
- 3 tablespoons tomato paste
- 1 can (28 oz) whole peeled tomatoes
- Salt to taste
- 1/2 cup heavy whipping cream
- 1 tablespoon granulated sugar
- Steamed basmati rice, naan, and fresh cilantro for serving
Instructions
Tofu Marinade
- In a large bowl, whisk yogurt with garlic, ginger, lemon juice, and spices. Season with salt and pepper to taste and add cubed tofu to bowl, folding until evenly coated.
- Cover bowl with plastic wrap and allow tofu to marinate in refrigerator 2 hours or up to 8.
- Adjust oven rack to the second setting and preheat oven to broil on high. Remove tofu from bowl and arrange in a single layer on a medium well-greased sheet pan.
- Broil tofu under high heat 5-7 minutes, tossing pan occasionally until tofu is a light golden-brown. Remove pan from oven and set aside.
Tikka Masala Sauce
- In a Dutch oven or large high-walled pan, heat oil over medium-high heat. Add onion and serrano pepper and sauté 3-5 minutes until translucent. Add garlic, ginger, and spices and cook 1-2 minutes until fragrant.
- Add tomato paste and tomatoes with their juices to pan and use a wooden spoon to break up tomatoes. Season sauce with salt and pepper to taste. Bring sauce to a simmer over medium-high heat, then reduce heat to medium-low and allow to gently simmer uncovered 20-30 minutes, stirring and breaking up tomatoes occasionally.
- Transfer tikka masala sauce to a blender or use an immersion blender to puree sauce until smooth. Return sauce to pan set over medium heat and stir in heavy cream, sugar, and broiled tofu cubes. Allow sauce to simmer over medium heat an additional 5-10 minutes, stirring frequently until sauce is thick and creamy.
- Season sauce with additional salt to taste if needed and serve warm over basmati rice with naan and fresh cilantro on top. Enjoy!
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