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Spices On Spoons


Prep Time:

15 Minutes

Cook Time:

45 Minutes


4 Servings



Green Peas
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About the Recipe

Vegan Tikka Masala is a popular Indian-inspired dish that features tender chunks of tofu or vegetables in a rich, creamy tomato-based sauce spiced with traditional Indian flavors. This recipe is perfect for those who want to enjoy the bold and complex flavors of tikka masala without the use of dairy or meat.


  • 1 block extra firm tofu, drained and pressed

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 4 garlic cloves, minced

  • 2 tbsp grated fresh ginger

  • 2 tbsp tomato paste

  • 1 can crushed tomatoes (28 oz)

  • 1 can coconut milk (13.5 oz)

  • 2 tsp garam masala

  • 1 tsp turmeric

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 1/2 tsp ground coriander

  • Salt and pepper, to taste

  • Chopped fresh cilantro, for serving

For the rice:

  • 2 cups basmati rice

  • 3 cups water

  • 1/2 tsp salt


  1. Preheat the oven to 400°F. Cut the tofu into bite-sized pieces and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Bake for 20-25 minutes, flipping halfway through, until lightly browned and crispy.

  2. Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for an additional minute.

  3. Add the tomato paste, crushed tomatoes, coconut milk, garam masala, turmeric, smoked paprika, cumin, and coriander. Stir to combine and bring to a simmer. Let the sauce simmer for about 15-20 minutes, or until it has thickened slightly.

  4. Add the roasted tofu to the sauce and simmer for an additional 5-10 minutes, or until the tofu is heated through and the sauce has thickened to your desired consistency. Season with salt and pepper to taste.

  5. While the tikka masala is simmering, rinse the rice in a fine mesh strainer and add it to a pot with the water and salt. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.

  6. Serve the tikka masala over the rice, garnished with chopped fresh cilantro.


  • If you don't have garam masala, you can use a mixture of ground cinnamon, cardamom, and cloves instead.

  • For a spicier tikka masala, add a pinch of cayenne pepper or red pepper flakes to the sauce.

  • You can also use chickpeas or vegetables, such as cauliflower or bell peppers, in place of the tofu.

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