Tofu Tikka Masala
In this Tofu Tikka Masala is made in one pan and comes together in about 40 minutes. It's a plant-based spin on chicken tikka masala and one of the most delicious Indian dishes you'll ever taste!
Chicken tikka masala is honestly one of my go-to orders whenever I eat out. My kids always lean toward butter chicken, but I personally love tikka masala because it’s a bit spicier, a little tangier, and still has that creamy sauce that’s perfect for scooping up with naan.
I ended up trying a vegetarian version with tofu since I’ve been working on more tofu recipes for my daughter. She’s been cooking with it more lately, and it just makes life so much easier—no need to remember to thaw meat; it’s always in the fridge, and it’s such a quick way for her to get a good protein-packed meal in.
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If you’re looking for easy protein-rich Indian dinner ideas, here are a few I really love making: Chicken keema matar is such a comforting one—ground chicken with green peas that tastes amazing with rice. Salmon curry is my easy twist on a classic South Indian fish curry, full of flavor and packed with protein. And zucchini dal is my cozy go-to—simple, comforting, and an easy way to sneak in extra veggies while still keeping it classic.
Quick Video
Tofu Tikka Masala
Makes 4 servings
Cook time: 35 minutes | Prep time: 10 minutes
Ingredients
For the tofu
1 (14-ounce/400g) block extra firm tofu
1/4 cup plain yogurt
2 teaspoons lemon juice
2 teaspoons Kashmiri chili powder
1/2 teaspoon salt
1/4 teaspoon garam masala powder
1/4 teaspoon chaat masala
1/8 teaspoon turmeric powder
For the curry
3 to 4 tablespoons vegetable oil
1/4 teaspoon cumin seeds
1 bay leaf
1 1/2 cups finely chopped onion (about 1 medium)
1/4 cup cashews
1 ½ tablespoons ginger garlic paste (or use 3 cloves of grated garlic + 2 teaspoons grated ginger)
2 tablespoons kasoori methi
4 teaspoons coriander powder
1 tablespoon Kashmiri chili powder
1/2 to 3/4 teaspoon cayenne pepper powder
1 teaspoon cumin powder
1/2 teaspoon garam masala powder
1 (15 ounces) can of tomato sauce (NOT marinara/pasta/pizza sauce)
1/4 to 1/2 cup heavy cream
1 1/2 tablespoons honey
3/4 teaspoon salt
Method
Prep tofu: Pat the tofu dry with paper towels to remove excess moisture and then cut into about 3/4-inch cubes.
Marinate tofu: Add all ingredients listed under “for the tofu'“ (except the tofu) into a large bowl. Stir to combine. Add the cubed tofu and gently toss until evenly combined.
Cook tofu: Heat about half the oil in a large non-stick sauté pan over high heat. Once the oil is hot, add the tofu and spread it out in an even layer. Let it cook undisturbed for about 3 minutes, until the bottom turns golden brown. Gently flip and cook for another 2–3 minutes, then remove from the pan.
👉 If your pan is not large enough to fit all the tofu in a single layer, cook it in two batches.
Start the curry: Add the remaining oil to the pan, then add 1/4 tsp cumin seeds and 1 bay leaf. Let them toast for about 10 seconds until fragrant. Stir in 1 1/2 cups chopped onions and ½ teaspoon salt. Reduce the heat to medium-high and cook, stirring often, until the onions turn golden, about 4–5 minutes.
Cashew puree: While the onion cooks, add 1/4 cup of cashews and about one cup of water into a blender and blend until very smooth. Set aside.
Continue with curry: Add 1 1/2 tbsp ginger-garlic paste and sauté for 1–2 minutes until fragrant. Stir in the 2 tbsp kasoori methi, 4 tsp coriander powder, 1 tbsp Kashmiri chili powder, 1/2 to 3/4 cayenne, 1 tsp cumin powder, 1/2 tsp garam masala, and a small splash of water (about 2 tablespoons).
Cook until the water evaporates and the mixture becomes glossy. This step helps the spices toast properly and develop a deep, fragrant flavor.
Finish the curry: Pour in one can of tomato sauce and ground cashew mixture, and stir well to combine. Let it simmer for about 7–8 minutes.
Add the cooked tofu, heavy cream (as needed), 1 1/2 tbsp honey, and the remaining ¼ teaspoon salt. Gently mix everything together and simmer for another 2 minutes. Remove from heat and serve.
👉 I like to use ¼ cup plus 2 tablespoons of heavy cream. You can adjust it to your taste—add a little more if you prefer it extra creamy, or reduce it if you want a spicier version.
Serve with garlic butter naan (recipe in blog), avocado naan and/or rice!
Recipe Notes
Pan: Use a non-stick pan, since tofu can easily stick to stainless steel pans.
Tofu: Extra-firm tofu works best because you don’t need to press it. Firm tofu can also be used, but handle it more gently while marinating and cooking.
Tomato sauce: Use plain canned tomato sauce (from the canned tomato section). Avoid jarred marinara, pasta, or pizza sauce, as they will change the flavor of the dish.
Kashmiri chili powder: This gives the classic tikka masala its rich red-orange color without food coloring. If you don’t have it, you can skip it and use cayenne instead (½ tsp for tofu and 1 tsp for the curry). A tiny pinch of orange food coloring can also be used if needed.
Kasoori methi: Dried fenugreek leaves are an essential flavor here, but you can skip them if you don’t have them on hand.
Chaat masala: Adds a subtle tangy, “chatpata” flavor. It’s optional, so feel free to leave it out if you don’t have it.
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