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There are many tikka masala recipes online. Every household has its own way of making it. My recipe is simple and easy. This time I have used tofu to make this popular Indian curry vegan-friendly. I feel it works so well with Indian flavors and textures. This is my way of showing that Indian recipes can use tofu and how! My version of Indian Vegan Tofu Tikka Masala curry is authentic, tasty, creamy, indulgent, and sumptuous. Flavor-wise, this Indian curry is mildly sweet, spicy, and tangy. I have marinated tofu with aromatic spices and plant-based yogurt and then pan-fried them. I then cooked the fried tofu in an onion-tomato tikka sauce. This vegan masala curry is creamy without adding any cream. Why go out when you can make restaurant-style meals at home? Cauliflower Tikka Masala is another fun variation to this Indian tofu curry recipe that you can try. I have prepared it with coconut milk. Aloo Gobi is the dry version of tikka masala. It is not that widely used in Indian cuisine even though it has a large proportion of vegetarians because we have paneer. It is dense and sometimes does not easily absorb or soak spices or curry. Taste-wise, tofu is chewy, so people transitioning from meat-based to plant-based diets prefer it. Paneer has cholesterol but since tofu is made from soy (a plant product), it does not have cholesterol. Paneer has a slightly higher amount of protein in comparison. Both have roughly the same amount of calcium, but paneer does not contain iron. One reason tofu is popular among western vegans and vegetarians is that they see it as an easy, though not always a good substitute, for meat, cheese, cream, etc, depending on the texture. It is a wonderful, versatile ingredient and can be used in many different recipes. Wondering what else can be made from it? You can make this Indian dish called Tofu Bake with Makhani Sauce, or Asian Vegan Pad Thai, or Tom Yum Soup are some recipes that you can try. In fact, any Indian recipe that calls for paneer can be substituted by it. Veggies - Onions and tomatoes are the basic veggies that make this vegan tikka masala curry delicious. They give body, sweetness, and acidity. Instead of using fresh tomatoes, you can also use canned crushed tomatoes or tomato puree. Spices and aromatics - curry power or Kitchen King Masala, turmeric powder, garam masala, coriander powder, cumin powder, chilly powder, ginger, garlic, cumin seeds, curry powder, bay leaf, cinnamon stick, and cilantro are the basic ingredients needed here. Yogurt - Use any dairy-free unsweetened yogurt in this vegan tikka masala recipe. It should be thick and creamy if possible. Read notes below for substitutions. Fat - Make this curry in vegan ghee or vegan butter to give it that rich flavor.
This Indian vegan curry can also be paired with brown rice or Jeera Rice. If looking for healthier options, serve this tikka masala with alternate grains like quinoa, lettuce or cabbage wraps, or even cauliflower rice. You can serve this dhaba-style vegan curry on weeknights, in lunch boxes, or serve it on weekends, at parties, brunches, potlucks, or special occasions. The flavors are so fantastic that you will definitely add it to your weekly dinner rotation. This is such a flavorful curry that it need not be limited to vegans! Everyone can enjoy this plant-based meal! If you have the tikka sauce and the marinated masala tofu made ahead of time, you can make this dish under 30 minutes. My tip is - to have it the next day because the flavors are more well-absorbed. To save on cooking time, use store-bought premade tikka sauce. Marinate the tofu as mentioned in the recipe and then cook it in the premade sauce. I find using the Ziplock to marinate the tofu work better than mixing it in a bowl. It prevents it from breaking. If you let the curry simmer for a long time, it will thicken. If it’s too thick, add some water or stock to get the desired consistency. You can nutritional yeast when finishing the curry to give it a cheesy flavor. Add coconut milk to the curry towards the end, to give it a different flavor. Add black salt instead of garlic to get the flavor. Coconut milk can also be added toward the end to give this curry an earthy and creamier texture. If you don’t have dairy-free yogurt at hand or don’t wish to use it, you can also use cashew, vegan sour cream, or coconut cream. If you are Jain, you can also make it without onion and garlic.
