Vegan Tikka Masala

Source

https://lovingitvegan.com/vegan-tikka-masala/

Ingredients

For the Tofu

• 800g extra firm tofu, pressed 20–30 min

Vegan Yogurt Sauce (toss with tofu)

• 150g raw cashews (1 cup)
• 80ml water (⅓ cup)
• 1 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• 2 tsp garam masala
• ¼ tsp cayenne pepper
• 1 tsp turmeric
• 1 tsp salt
• 1 Tbsp fresh ginger, grated
• 4 cloves garlic, crushed

Tomato Sauce

• 30ml vegan butter (2 Tbsp)
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 1 Tbsp fresh ginger, grated
• 1 birds eye chili, seeded and chopped
• 1 Tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• ½ tsp cayenne pepper
• 600ml crushed tomatoes (2½ cups)
• 240ml canned unsweetened coconut cream (1 cup)
• ½ Tbsp coconut sugar
• Sea salt to taste

Instructions

1. Press tofu: Use tofu press or plate + heavy weight. 20–30 min. Preheat oven to 200°C (400°F).
2. Tofu cubes: Chop pressed tofu into cubes, place in mixing bowl.
3. Yogurt sauce: Blend cashews, water, lemon juice, vinegar, garam masala, cayenne, turmeric, salt, ginger, garlic until smooth.
4. Coat tofu: Pour sauce over tofu cubes, toss to coat evenly.
5. Bake tofu: Spread on parchment-lined tray. Bake 15 min until lightly browned.
6. Tomato sauce: Melt vegan butter, sauté onion until softened.
7. Add garlic, ginger, chili, garam masala, turmeric, cumin, coriander, cayenne. Sauté.
8. Add crushed tomatoes and coconut cream. Simmer a few minutes. Reduce heat, stir in coconut sugar and salt.
9. Combine: Fold baked tofu gently into sauce.
10. Serve over basmati rice with fresh cilantro.

Tips & Notes

• Serves 4–6. Restaurant-quality, ~45 min.
• Tofu: Extra firm, well-pressed — critical for texture.
• Coconut sugar: Balances acidity, doesn’t make it sweet. Omit or use brown sugar.
• Fridge: 3–4 days. Freezer: 2 months.
• Nutrition per serve (excl. rice): 457 kcal, 23.2g carbs, 23.2g protein, 31.2g fat.