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

A North Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

90 minPrep: 60 minCook: 30 minServes 4North IndianVegan

tofu tikka masalarich gravynorth indianchickpeas

Ingredients Method Notes

From the kitchen

What to expect

This kind of dish depends on a properly cooked onion and tomato base. Once the chickpeas have had time to sit in the masala, the whole curry tastes rounder, deeper and much more settled.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Mix plant yoghurt, 1 tbsp lemon juice, chilli powder, garam masala, turmeric, and 1 tsp salt to create the marinade.
2
Add tofu, onion, and bell pepper; marinate for 1 hour.
3
Bake at 200°C for 15–20 minutes or pan-fry until lightly charred.
4
Blend the chopped 1 large onion, finely chopped into a paste and tomatoes into a puree.
5
Heat 2 tbsp oil in a pan and cook the onion paste until golden.
6
Add minced 4 cloves garlic, minced and sauté briefly until fragrant.
7
Stir in the 2 medium tomatoes, chopped and cook until oil separates.
8
Add 2 tbsp fresh coriander, chopped powder, cumin powder, and dried fenugreek; cook until fragrant.
9
Lower heat and gently stir in the plant yoghurt.
10
Add water and simmer until the gravy thickens.
11
Incorporate oat cream and gently add grilled tofu tikka pieces; simmer for 2–3 minutes.
12
Garnish with 2 tbsp fresh coriander, chopped and serve hot.

Gather everything first

Ingredients

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

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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.

How to Temper Spices (Tadka)

Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.