Vegan Masala Recipe

Tofu Tikka Masala

Name: Tofu Tikka Masala
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 3 tbsp unsweetened plant yoghurt; 1 tbsp lemon juice; 1 tsp chilli powder; 1 tsp garam masala; 1/2 tsp turmeric; 1 tsp salt, divided; 200 g firm tofu, cubed; 1 large onion, finely chopped; 1 bell pepper, diced; 2 tbsp oil; 4 cloves garlic, minced; 2 medium tomatoes, chopped; 2 tbsp fresh coriander, chopped; 2 tsp coriander powder; 1 tsp cumin powder; 1 tsp dried fenugreek leaves; 1 cup water; 100 ml oat cream; 1 tin chickpeas, drained and rinsed; 1 tsp sugar (optional)

Charred tofu tikka meets a silky tomato, cashew and spice sauce in this restaurant-style vegan curry. Smoky edges and a rich gravy make it feel properly special.

Recipe by Craig Logue How our recipes are created

90 minPrep: 60 minCook: 30 minServes 4North IndianVegan

Jump to recipe

From the kitchen

What to expect

The char on the tofu is not merely decorative—it gives the creamy sauce contrast and savoury depth. Let the marinade cling, cook the pieces until bronzed and fold them into the gravy near the end.

Serving idea

Best served simply

Serve with basmati rice, roti, or naan, with sliced onion and lemon on the side.

Cook the recipe

Method

1
In a bowl, mix 3 tbsp plant yoghurt, 1 tbsp lemon juice, 1 tsp chilli powder, 1 tsp garam masala, 1/2 tsp turmeric, and 1/2 tsp salt.
2
Add 200 g cubed tofu and 1 diced bell pepper. Toss well and leave to marinate for 1 hour.
3
Bake the marinated tofu and vegetables at 200°C for 15–20 minutes, or pan-fry them until the edges are lightly charred.
4
Blend 1 large finely chopped onion and 2 medium chopped tomatoes to a smooth purée.
5
Heat 2 tbsp oil in a pan and cook the onion paste until it turns golden and loses its raw smell.
6
Add 4 cloves minced garlic and cook for a few seconds, just until fragrant.
7
Stir in the tomato purée and cook until it thickens and the oil begins to separate from the masala.
8
Add 2 tbsp fresh coriander, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp dried fenugreek leaves, and the remaining 1/2 tsp salt. Cook for 1 minute.
9
Add 1 cup water and simmer until the gravy has body and the raw tomato taste has gone.
10
Stir in 100 ml oat cream and 1 tin drained chickpeas, then add the baked tofu tikka pieces.
11
Simmer gently for 2 to 3 minutes. Finish with 1 tsp sugar if needed, then serve hot.
12
Scatter over a little extra fresh coriander if you like before serving.

A few useful notes

Notes

Cook the masala until it changes colour and the oil starts to show at the edges; that step gives the gravy its depth.
Add the yoghurt over low heat and stir gently so it does not split.
If the gravy thickens too much after standing, loosen it with a splash of water when reheating.
Leftovers keep well in the fridge for up to 3 days and usually taste more settled the next day.
For a deeper finish, char the tofu and peppers a little more in the oven or pan before adding them to the sauce.

Gather everything first

Ingredients

3 tbsp unsweetened plant yoghurt
1 tbsp lemon juice
1 tsp chilli powder
1 tsp garam masala
1/2 tsp turmeric
1 tsp salt, divided
200 g firm tofu, cubed
1 large onion, finely chopped
1 bell pepper, diced
2 tbsp oil
4 cloves garlic, minced
2 medium tomatoes, chopped
2 tbsp fresh coriander, chopped
2 tsp coriander powder
1 tsp cumin powder
1 tsp dried fenugreek leaves
1 cup water
100 ml oat cream
1 tin chickpeas, drained and rinsed
1 tsp sugar (optional)

Topic hub

Explore Vegan Indian Curry Recipes

Browse the curated curry hub for related chickpea, dal, potato, tofu and vegetable recipes in one place.

Visit the curry hub

Cook next

Easy Vegan Indian “Butter” Chickpeas

Chickpeas simmer in a silky tomato, cashew and spice sauce in this easy vegan take on a butter masala. It is weeknight-friendly but still rich enough to feel like a treat.

Vegetable Bhuna (North Indian Vegetable Curry)

Vegetable bhuna cooks Romanesco, edamame and mixed vegetables in a concentrated North Indian tomato masala, finished with a cumin-scented tadka. It is rich, textured and unapologetically full of spice.

Instant Pot Chana Masala

Instant Pot chana masala delivers tender chickpeas and a full-bodied onion-tomato gravy with very little tending. The pressure cooker draws the spices together while keeping this family favourite practical.

Palak Chole (Spinach Chickpea Curry)

Palak chole combines hearty chickpeas with a vivid spinach masala, balancing earthy greens, tomato and warming spice. It is nourishing, full-flavoured and excellent with rice or roti.

Learn the technique

A UK Seasonal Vegetable Guide for Indian Cooking

A practical guide to choosing, storing and cooking seasonal UK vegetables with Indian spices throughout the year.

Essential Vegan Indian Pantry Staples

The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.

How to Build a Curry Base

Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.