Creamy Tofu Tikka Masala Recipe You’ll Love

Tofu Tikka Masala is a flavorful vegetarian curry that pairs beautifully with rice, naan, or any flatbread. This gluten-free version brings bold Indian spices to firm tofu for a satisfying main course.

If you’re not already a tofu fan, this recipe may change your mind. Tofu often gets compared to paneer in Indian kitchens, and many people — myself included — reach for paneer first because of its familiar texture and flavor. Still, when tofu is marinated and cooked with the right spices, it absorbs flavor wonderfully and becomes truly delicious.

My husband rarely eats tofu at home, but he enjoyed this dish so much he didn’t realize it was tofu at first. I prefer extra-firm tofu for Indian-style curries — press the block under something heavy for a few minutes to remove excess moisture before marinating.

This recipe is inspired by a classic paneer tikka masala, adapted for tofu. The rich orange-red color comes from kashmiri red chili powder (or smoked paprika if you prefer), which adds color and a mild heat without overpowering the dish. If you don’t have kashmiri chili, the curry will still taste great, though it may be less vibrant.

Try more tofu recipes

Palak Tofu – Tofu Spinach Curry

Kung Pao Tofu

Method

Press tofu under a heavy object for about 20 minutes to remove excess water. Cut into small cubes.

In a bowl combine chopped ginger, chopped garlic, coriander powder, garam masala, smoked paprika or kashmiri red chili powder, salt and red chili powder. Add thick yogurt and coat the tofu pieces thoroughly. Cover and refrigerate to marinate for at least 30 minutes, ideally 1 hour or overnight. If using regular yogurt, drain it in a muslin cloth until thick before using.

While the tofu marinates, prepare the curry. Heat oil and butter in a pan over medium heat. Add a cinnamon stick and cumin seeds and wait until the cumin starts to crackle.

Add roughly chopped onions and cook until they turn light golden. Add ginger and garlic and sauté 1–2 minutes until the raw aroma fades.

Add roughly chopped tomatoes, curry powder, sugar, kashmiri red chili powder and salt. Mix well and cook on medium heat for 10–12 minutes or until the tomatoes are fully cooked and oil separates from the masala. This step is important — don’t rush it.

Remove the pan from heat, let the mixture cool slightly, then blend to a smooth paste. Return the pureed onion-tomato paste to the pan, add about 1 to 1.5 cups of water to reach your desired consistency, and stir in heavy cream. Simmer on low for 3–4 minutes while you cook the tofu.

Remove marinated tofu from the refrigerator. Heat a nonstick pan or spray a skillet with oil and roast the tofu cubes until browned on all sides.

Add the roasted tofu to the simmering curry and cook together for another 2–3 minutes on low heat to meld the flavors.

Garnish with chopped cilantro and serve hot with plain rice, naan, or your favorite flatbread.

Ingredients (serves 4)

• 250 grams extra-firm tofu, cut into small cubes
• 2.5 tablespoons thick yogurt
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder
• 1/2 teaspoon smoked paprika or kashmiri red chili powder
• 1/4 teaspoon salt (for marinade)
• 1 tablespoon unsalted butter
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 1 cinnamon stick
• 2 medium red onions, roughly chopped
• 3–4 medium tomatoes, roughly chopped
• 3 large garlic cloves, roughly chopped
• 1/2 inch ginger, cut into pieces
• 1.5 teaspoons curry powder
• 1/4 teaspoon kashmiri red chili powder (for the curry)
• 1 tablespoon sugar
• 2–3 tablespoons heavy cream
• 1–1.5 cups water, as needed
• 2 tablespoons chopped cilantro, plus more to garnish
• Salt to taste

Notes

1. Vegan option: Replace dairy yogurt with a plant-based yogurt, skip butter and cream or use coconut cream.
2. Prep time includes a minimum 30 minutes of marinating; longer (1 hour or overnight) improves flavor.
3. Adjust red chili powder to increase or reduce heat according to taste.

Tofu Tikka Masala