Traditional tikka masala is made with tandoori chicken which gives the dish a rich smokey flavour. This vegan tofu tikka masala is made with smoked tofu to give the curry a more authentic taste and add a meaty quality.
The great thing about tofu is it doesn’t need tenderising in the same way that chicken or meat does which means the curry can be made in just a few steps.
This vegan version of an Indian classic is ready in 30minutes without having to worry about marinating the tofu beforehand. From the spices to the aromatics, it’s packed with flavour and guaranteed to get on your table faster than a takeaway.
What do you need to know before you make this recipe?
The smoked tofu and liquid smoke make all the difference in this vegan tikka masala so I highly recommend hunting them down for the recipe. Liquid smoke is available on Amazon and in most health food stores and I get my smoked tofu from the local supermarket.
I’ve included all the notes for this tofu tikka masala recipe at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
- 1 Tbsp. non-dairy butter or margarine
- 225g smoked tofu, cut into bite-sized cubes
- ½ tsp. ground turmeric
- 1 tsp. garam masala
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- ¼ tsp. crushed red chilli flakes
- 1 small onion, sliced
- 1 tsp. flaky sea salt
- 2 garlic cloves, minced
- 2cm piece of ginger, minced
- 1 small bunch (35g) fresh coriander
- 1 x 400ml tin coconut cream, solid part only
- 1 x 400ml tin crushed tomatoes
- 2 tsp. coconut sugar
- 1 Tbsp. liquid smoke
- Your choice of rice
Saute the tofu with butter in a large frying pan on medium heat until the tofu is golden. Remove the tofu from the pan and set to one side.
Add the spices to the pan and bloom for 30 seconds to 1 minute (there should be some reschedule fat in the pan from the butter but if you need more, add an extra one teaspoon of butter or oil). Add the onion and salt to the pan and saute for another 2-3minutes or until the onion is translucent.
Remove the stalks from the bunch of coriander and finely chop. Add the chopped coriander stalks to the pan along with the garlic and onion and cook for another minute.
Return the tofu to the pan and add in the tomatoes, coconut cream, liquid smoke and coconut sugar. Mix well and simmer for 15-20minutes (this is a good time to prepare your rice).
The curry should be thick, creamy and a rich blush colour. Adjust for seasoning and add the coriander leaves before serving.
NOTES: Tofu Tikka Masala
I used the Tofoo Co smoked tofu which, you can find in most supermarkets across the UK.
If you can’t find smoked tofu you can, of course, sub it for regular tofu although, the flavour will not be the same.
If you’re keeping to a gluten-free diet, make sure to double-check the ingredients of the smoked tofu brand you buy, as some of them contain gluten.
I used Stubb’s Hickory Liquid Smoke, which you can get on Amazon or in some health food stores.
There isn’t really a good replacement for liquid smoke, especially for an Indian inspired recipe like this one but in a pinch, you can try 2 teaspoons of light soy sauce and ½ – 1 teaspoon of smoked paprika.
The best kind of coconut cream for this recipe is one that has a layer of solid cream at the top which will help you achieve a thick gravy.
Try shaking the tin while you’re in the store, you’re looking for one that sounds solid rather than liquidy.
If you open your tin of coconut cream and it’s all liquid, just add the whole tin to the curry and simmer for 5 minutes extra.
Coconut sugar will give your curry a subtle sweetness and a little extra flavour but if you don’t have any you can sub it with brown sugar.
Can I make this recipe without tofu?
Yes, the flavours will be different but you can easily make this recipe with chickpeas or a mix of your favourite veggies.
Add the chickpeas after sautéing the onion and aromatics and if you’re using veggies add them along with the onions.