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A skillet filled with Vegan Tikka Masala chickpea curry, topped with tofu cubes, fresh cilantro, and two lime wedges, placed on a light surface with utensils nearby.

Vegan Tikka Masala

Vegan Tikka Masala comes together easily in one pot and works for everything from fall dinners to weekday meal prep. I like making it ahead because the flavors deepen overnight, and it reheats beautifully straight from the fridge or freezer. The smell alone while it simmers makes it feel special. It’s the kind of dish that quietly makes its way into the regular dinner lineup.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 427kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="9Vv7uGwl" upload-date="2025-10-02T10:08:37+00:00" name="Easy 30-Minute Vegan Tikka Masala" description="A one-pot vegan curry that comes together fast for dinner." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 427kcal | Carbohydrates: 33g | Protein: 15g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 147mg | Potassium: 572mg | Fiber: 8g | Sugar: 7g | Vitamin A: 130IU | Vitamin C: 13mg | Calcium: 164mg | Iron: 6mg
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