Craving that rich, creamy, Indian takeout-style curry… without the dairy? This Tofu Tikka Masala is 100% vegan, easy to make, and packed with bold, warming spices. It starts with marinated tofu, pan-seared or air-fried until golden, then simmered in a tomato-based masala sauce that’s silky and flavorful.
If you’re looking for something similar but with paneer, try my classic Butter Paneer (Restaurant Style!) or the lighter Paneer Makhani with Coconut Milk — both deliver that buttery curry flavor, whether you’re dairy-free or not.
Why You’ll Love This Tofu Tikka Masala Recipe
Meal-Prep Friendly: Make a batch ahead of time and enjoy a delicious meal for days.
High in Protein: Thanks to the tofu and creamy yogurt marinade, this recipe offers a satisfying protein boost.
Perfectly Spiced: With just the right balance of turmeric, garam masala, and Kashmiri chili powder, it’s flavorful but not overwhelming.
Customizable: Easily make it vegan by swapping Greek yogurt for a dairy-free alternative and cream for coconut cream.
Quick & Easy: With the help of an air fryer, the tofu tikka comes together in no time while the gravy simmers to perfection.
Protein Breakdown
Here’s a detailed breakdown of the protein content from the key ingredients in this recipe:
- Extra-Firm Tofu (15.5 ounces): ~45 grams of protein
- Greek Yogurt (3/4 cup): ~18 grams of protein
- Pureed Canned Tomatoes (1 cup): ~2 grams of protein
- Coconut Milk (If using instead of heavy cream): ~1g
Total protein: 65 grams for the entire recipe. This translates to approximately 10 grams of protein per serving, assuming the recipe makes four servings. Adjust portions as needed based on your dietary goals.
If you use coconut milk instead of heavy cream, the approximate macro breakdown per serving is:
Calories: 549.5
Carbs: 24.75
Fat: 34.35
Protein: 33 G
If you use heavy cream, the macros change to: 664.5 calories, 23.75 carbs, 45.85 fat, and 32.5 grams protein.
Ingredients for Tofu Tikka Masala
If you want to make the best tofu tikka masala, make sure you have the following ingredients:
For the Tikka:
- 3/4 cup Greek yogurt (or dairy-free alternative to make it vegan)
- 15.5 ounces extra-firm tofu, pressed and cubed
- 2 tsp olive oil
- 1/8 tsp turmeric
- 1/2 tsp cumin powder
- 3/4 tsp Kashmiri chili powder
- 1/2 tsp salt
- 1/4 tsp garam masala
- 1/2 tsp coriander powder
- 2 garlic cloves, minced
- 1/4 tsp grated ginger
- 1 tsp lemon juice
For the Gravy:
- 2 tbsp vegan butter (I like Earth Balance)
- 1 cup onions, finely chopped
- 1 tbsp ginger, crushed or finely chopped
- 1 tbsp garlic, finely chopped
- 1 cup pureed canned tomatoes
- 1 tsp garam masala
- 1 tsp Kashmiri red chili powder (adjust to taste)
- 1 1/4 tsp cumin powder
- 1/4 tsp turmeric
- 1 tsp fenugreek leaves, crushed
- Salt to taste
- 1/2 cup cream (or coconut cream for vegan version)
- 2 tsp sugar
- 1 cup water
How to Make Tofu Tikka Masala
Step 1: Prepare the Tikka
- Firstly, in a large bowl, mix Greek yogurt, olive oil, turmeric, cumin powder, Kashmiri chili powder, salt, garam masala, coriander powder, garlic, ginger, and lemon juice.
- Then, add the cubed tofu and gently toss to coat. Let it marinate for at least 30 minutes for maximum flavor.
- Preheat your air fryer to 400°F. Arrange the marinated tofu cubes in a single layer and cook for 15-20 minutes, flipping halfway through, until golden and slightly crispy. Air fryer times are going to vary depending on the model you use so check every 5 minutes or so when you’re first trying this recipe.
Step 2: Make the Gravy
- Heat vegan butter in a large skillet over medium heat. Add chopped onions and sauté until golden brown.
- Stir in ginger and garlic, cooking until fragrant.
- Then, add garam masala, Kashmiri red chili powder, cumin powder, turmeric, and fenugreek leaves. Cook for 2-3 minutes until fragrant.
- Add in canned tomatoes, water, salt, and sugar, and simmer for 10-15 minutes.
- Blend the gravy using an immersion blender until smooth, then return it to the skillet.
- Finally, stir in 1/4 cup of cream and adjust seasoning with salt if needed.
Step 3: Combine
- Gently fold the air-fried tofu into the gravy, ensuring all pieces are coated.
- Then, simmer for 5 minutes to allow the flavors to meld.
- Lastly, garnish with the remaining cream and serve the tofu tikka masala hot with basmati rice or naan.
Looking For More Recipes? Check These Out!
Absolutely! Use a dairy-free yogurt for the marinade and replace cream with coconut cream. Also, vegan butter works perfectly for the gravy.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the gravy.
The primary difference between butter paneer and paneer tikka masala is the preparation. Paneer tikka masala is coated in spiced greek yogurt marinade and then charred either on a stove top, in the oven, or an in airfryer. Then, it is added to the gravy. Whereas with the butter paneer the paneer is added directly to the gravy and will have a softer texture for this reason. There are also some differences in ingredients – butter paneer uses a heavier amount of butter (as to be expected), and is normally made with cashews. On the other hand, paneer tikka masala can be made without cashews. You can find a more detailed breakdown here.
Yes! You can use the oven instead of an airfryer, or you can pan fry the paneer with a little bit of oil in a skillet. If you are using an oven, I recommend increasing the cook time to 20-25 minutes.
Tofu Tikka Masala
Ingredients
Tikka
- 3/4 cup greek yogurt
- 15.5 ounces extra firm tofu
- 2 tsp olive oil
- 1/8 tsp turmeric
- 1/2 tsp cumin powder
- 3/4 tsp Kashmiri
- 1/2 tsp salt
- 1/4 tsp garam masala
- 1/2 tsp coriander powder
- 2 garlic cloves
- 1/4 tsp grated ginger
- 1 tsp lemon juice
Gravy
- 2 tbsp vegan Butter
- 1 c Onions Finely chopped
- 1 tbsp Ginger Crushed/finely chopped
- 1 tbsp Garlic Finely chopped
- 1 c Pureed Canned Tomatoes
- 1 tsp Garam Masala
- 1 tsp Kashmiri Red Chili Powder, or to taste
- 1 1/4 tsp Cumin Powder
- 1/4 tsp Turmeric
- 1 tsp Fenugreek Leaves
- Salt, To taste
- 1/2 c Cream, (Use coconut cream for vegan version . And add 1/4 mixed in and reserve the rest to pour on top for serving)
- 2 tsp Sugar
- 1 c Water
Instructions
Step 1: Prepare the Tikka
- In a large bowl, mix Greek yogurt, olive oil, turmeric, cumin powder, Kashmiri chili powder, salt, garam masala, coriander powder, garlic, ginger, and lemon juice.
- Add the cubed tofu and gently toss to coat. Let it marinate for at least 30 minutes for maximum flavor.
- Preheat your air fryer to 400°F. Arrange the marinated tofu cubes in a single layer and cook for 15-20 minutes, flipping halfway through, until golden and slightly crispy.
Step 2: Make the Gravy
- Heat vegan butter in a large skillet over medium heat. Add chopped onions and sauté until golden brown.
- Stir in ginger and garlic, cooking until fragrant.
- Add garam masala, Kashmiri red chili powder, cumin powder, turmeric, and fenugreek leaves. Cook for 2-3 minutes until fragrant.
- Add in canned tomatoes, water, salt, and sugar, and simmer for 10-15 minutes.
- Blend the gravy using an immersion blender until smooth, then return it to the skillet.
- Stir in 1/4 cup of cream and adjust seasoning with salt if needed.
Step 3: Combine
- Gently fold the air-fried tofu into the gravy, ensuring all pieces are coated.
- Simmer for 5 minutes to allow the flavors to meld.
- Garnish with the remaining cream and serve hot with basmati rice or naan.
