Vegan Tikka Masala
Add Preferred SourceWhen I think of Indian dishes, Vegan Tikka Masala is the first thing that comes to mind, with tofu chunks and chickpeas simmering in a creamy sauce made from coconut milk and tomatoes. It’s rich and savory, with one simple thing I always do while it cooks that brings out all the flavor. Once you try it, you’ll never forget it, too.
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I love making Vegan Tikka Masala for Indian weeknight dinners, fall meals, or meal prep lunches when I want something warm and satisfying. It keeps well in the fridge or freezer, allowing me to prepare it ahead of time and reheat it later. Once it’s simmering, the kitchen smells incredible.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Tikka Masala with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow these simple instructions, you’ll find it surprisingly easy to pull off a rich and flavorful Vegan Tikka Masala at home.
Brown the Tofu
Heat half the 3 tbsp of olive oil in a cast-iron pot over medium heat. I like using this nonstick cast-iron skillet because it holds heat evenly, allowing the tofu to achieve a golden crust with no burning.
Add the tofu in a single layer, making sure they’re not crowded in the pan. Let them cook undisturbed for a few minutes on each side to develop a crispy exterior.
Flip them gently to brown all sides. A silicone flipper is ideal for flipping the tofu without breaking the cubes.
Once cooked, transfer the tofu to a plate and set aside. I always grab my wide ceramic plate for this, so the tofu has room to cool and not stick together.
Sauté the Aromatics
Pour the remaining olive oil into the same pot, still over medium heat. Pouring oil is less messy when I use an olive oil cruet, as it gives me better control and avoids drips on the counter.
Sauté the chopped red onion and garlic for about 3-4 minutes, until they begin to soften, become fragrant, and translucent, stirring occasionally to prevent sticking to the bottom of the pan. This chef’s knife here makes quick work of chopping vegetables without bruising them.
Sprinkle in the garam masala and let it toast for about a minute, lightly folding it into the onions and garlic as it blooms and releases its aroma. I love using my silicone spatula for easily folding the spices into the mix.
Simmer the Sauce
Add the canned tomatoes to the pot first, followed by the coconut milk, then season with salt and pepper. Give everything a gentle mix to combine. I often reach for this mini whisk to blend everything thoroughly into the tomatoes for a lump-free consistency.
Once the sauce is smooth and evenly seasoned, throw in the chickpeas and return the tofu to the pot. Mix them carefully.
Finish and Serve
Cover the pot with a lid and let it simmer gently for about 20 minutes, allowing the flavors to come together and the sauce to thicken slightly. If your pot doesn’t come with a lid, I use a tempered glass lid that fits snugly and lets me keep an eye on the simmer without lifting it.
Just before serving, squeeze in the fresh lime juice and give it a final mix to brighten up the dish. I love using this handheld citrus squeezer, which makes it easy to add the lime juice.
Sprinkle generously with chopped cilantro for a fresh, herbal finish. Herb scissors are what I use to snip cilantro straight over the pot; it saves time, and the garnish looks neat.
Finally, serve warm and enjoy!
If you’re making this for a potluck or gathering, I pack it in a portable food container with locking lids, so it doesn’t spill in the car. Then I slip the whole thing into my insulated casserole carrier to keep it warm until we’re ready to serve.
Recipe Notes and Expert Tips
I’ve put together some simple tips to help you get the best results on your first try.
- Tofu Tips: Always use extra-firm tofu and press it well before cooking so it holds its shape and crisps nicely in the pan. Avoid overcrowding and let each side brown in a single layer to get that golden crust.
- Ginger Garlic Base: Grating in fresh ginger with the garlic creates a brighter, more aromatic base that blends beautifully with the coconut milk and tomatoes. A classic zester grater works perfectly here, making it easy to get finely grated ginger without stringy bits in the sauce.
- Coconut Creaminess: Shake the can of coconut milk before opening, or stir it well if it’s separated. This makes sure a smooth, even sauce.
- Finish Fresh: Stir in lime juice right before serving to keep the citrus bright, and chop your cilantro at the last minute to maintain its vibrant appearance on top.
- Sauce Texture: Use canned tomatoes for a chunkier sauce, or blend them slightly for a smoother finish. You can also pour part of the sauce into an immersion blender for a quick blitz, or transfer it to this reliable blender for a velvety consistency throughout.
- Cashew Cream Optional: For a richer finish, swirl in a spoonful of cashew cream just before serving. It keeps the dish vegan while adding extra creaminess.
- Spice It Your Way: Add a pinch of turmeric for a warm color, a dash of cayenne pepper for heat, or smoked paprika for a milder flavor. A tsp of black pepper adds balance without being spicy, and ground coriander or cumin brings a savory depth that pairs especially well with chickpeas.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. I put mine into this glass storage container with locking lids so I can reheat just what I need later without wasting any.
You can also freeze this dish for up to 2 months. Allow it to cool completely before transferring it to freezer-safe containers. I like using these freezer-safe containers so the food doesn’t get freezer burn and stays fresh for longer.
When reheating, warm it slowly on the stove or in the microwave, stirring occasionally to maintain the creamy texture.
What to Serve With Vegan Tikka Masala
You can serve Vegan Tikka Masala with warm basmati rice, naan bread, or flatbread to soak up the sauce. It also pairs well with cucumber raita, roasted cauliflower, or a fresh green salad for a bit of contrast.
More Easy Recipes for You to Try at Home
I’ve got even more easy Asian meals and dairy-free favorites for when you want something simple but satisfying.
- Crispy Baked Tofu
- Spicy Thai Peanut Curry
- Tofu Vegetable Noodle Stir Fry
- Air Fryer Mushroom Pie
- Marry Me Chickpeas
Equipment
Ingredients
- 3 tablespoons olive oil divided
- 1 cup firm tofu diced
- ½ cup red onion finely chopped
- 2 cloves garlic chopped
- 2 tablespoons garam masala
- 2 cups cooked chickpeas drained and rinsed
- 1 ½ cups canned tomatoes
- 1 cup coconut milk
- Salt and pepper to taste
- ½ lime juice
- Fresh cilantro for garnish
Video
Instructions
- Heat 1 ½ tablespoons olive oil in a cast iron pot over medium heat. Add the tofu in a single layer and cook until golden on all sides. Remove and set aside.3 tablespoons olive oil, 1 cup firm tofu
- Add the remaining olive oil to the pot. Sauté the onion and garlic until softened and translucent, about 3–4 minutes. Stir in the garam masala and cook for 1 minute to release its aroma.½ cup red onion, 2 cloves garlic, 2 tablespoons garam masala
- Stir in the diced tomatoes, coconut milk, salt, and pepper. Fold in the chickpeas and return the tofu to the pot. Stir well to combine.2 cups cooked chickpeas, 1 ½ cups canned tomatoes, 1 cup coconut milk, Salt and pepper
- Cover and simmer over medium-low heat for 20 minutes, allowing the flavors to meld.
- Just before serving, stir in the lime juice. Garnish with fresh cilantro and serve warm.½ lime juice, Fresh cilantro
Notes
- Tofu Tips: Always use extra-firm tofu and press it well before cooking so it holds its shape and crisps nicely in the pan. Avoid overcrowding and let each side brown in a single layer to get that golden crust.
- Ginger Garlic Base: Grating in fresh ginger with the garlic creates a brighter, more aromatic base that blends beautifully with the coconut milk and tomatoes.
- Coconut Creaminess: Shake the can of coconut milk before opening, or stir it well if it’s separated. This makes sure a smooth, even sauce.
- Finish Fresh: Stir in lime juice right before serving to keep the citrus bright, and chop your cilantro at the last minute to maintain its vibrant appearance on top.
- Sauce Texture: Use canned tomatoes for a chunkier sauce, or blend them slightly for a smoother finish.
- Cashew Cream Optional: For a richer finish, swirl in a spoonful of cashew cream just before serving. It keeps the dish vegan while adding extra creaminess.
- Spice It Your Way: Add a pinch of turmeric for a warm color, a dash of cayenne pepper for heat, or smoked paprika for a milder flavor. A tsp of black pepper adds balance without being spicy, and ground coriander or cumin brings a savory depth that pairs especially well with chickpeas.
