Tofu Tikka Masala
This tofu tikka masala is a restaurant-quality dinner that you can easy whip up at home (or even prep in steps if you want a ready-to-go sauce you can pull out of the freezer when needed). Tikka Masala is often considered one of Britain's "national dishes" and for good reason - you just can't beat the combo of chargrilled tofu (or chicken, paneer, whatever you like!) and the creamy, silky spicy sauce.
This tikka masala recipe is one of those recipes I make when I want proper comfort food - rich, creamy, warmly spiced, and genuinely satisfying. I've tested this a lot to get it to the recipe it is today, and the two things that make the biggest difference are (1) really giving the onions time to caramelize and (2) grilling or charring the tofu instead of just simmering it. That contrast between smoky tofu and silky masala sauce is what makes this taste restaurant-level at home.
It's indulgent without being heavy, totally vegetarian, and surprisingly doable once you break it into steps. Plus, while the ingredients list does look a bit scarily long, don't worry - most of it is just doubling up ingredients for the sauce and then again for the marinade, so you don't actually need an overflowing shopping basket to bring this meal together.
If you enjoy this, you'll probably also love my butter chickpea curry, coconut chickpea curry, or red curry lentil soup. They all hit that same creamy-spiced comfort zone with slightly different flavor profiles.
Pairing Suggestions
I usually serve this with warm naan or roti, but it's also great with:
- Steamed basmati rice
- Jeera (cumin) rice
- A cooling mint and coriander chutney
Ingredient Notes
The exact quantities are listed in the recipe card, but here's why each key ingredient matters and where you can tweak things. I've also included potential substitutions here.
- Tofu - Firm or extra-firm tofu works best. Pressing it properly is non-negotiable; wetter tofu won't absorb the marinade well or char nicely. You could also use paneer in this recipe, or chicken or fish if you eat meat.
- Yogurt (for the marinade) - Helps tenderize the tofu and gives it that classic tikka tang. Full-fat yogurt gives the best flavor, but Greek yogurt works too (thin it slightly if very thick).
- Kasuri methi (dried fenugreek leaves) - This is what gives tikka masala that unmistakable restaurant aroma. If you can find it, don't skip it (it's often in the World Food Aisle at the supermarket!) Rub it between your fingers before adding to release the oils.
- Whole cumin seeds - Blooming these in fat at the start adds a deeper, toastier flavor than ground cumin alone.
- Tomato passata - Smooth passata creates a velvety sauce. Crushed tomatoes work, but blending later becomes more important.
- Cream + butter - This is a masala, so richness is part of the deal. You can reduce slightly, but skipping both changes the dish entirely. This isn't a meal where it's worth trying to be as low-calorie as possible - just add the fats and enjoy!
- Sugar - Just a touch balances the acidity of the tomatoes - it won't taste sweet.
- Spices - Tikka Masala is seasoned with paprika, cumin, coriander powder, cardamom, garam masala, turmeric, and salt. Add more or less cayenne pepper or Kashmiri chili powder to your preferred spice level.
How to Make This Tofu Tikka Masala Curry
Here's an overview of making this curry - scroll down to the recipe card for the exact quantities and instructions.
Step 1) Marinate the Tofu
Press and cube the tofu. Mix all marinade ingredients in a bowl, add the tofu, and coat well. Cover and refrigerate for at least 30 minutes (overnight is even better).
Step 2) Make the Masala
Bloom the spices: Heat oil, ghee, or butter in a pan. Add cumin seeds and cook until they start to pop.
Caramelize the onions: Add diced onion and cook for 8-10 minutes, stirring often, until golden brown. Take your time here - this builds the base flavor.
Add aromatics and spices: Stir in garlic, ginger, and all ground spices. Cook for 1-2 minutes until fragrant.
Build the sauce: Add tomato passata and simmer for 15-20 minutes until thick and paste-like. Blend at this stage if you want a smooth, restaurant-style sauce.
Finish the masala: Stir in water, cream, butter, and sugar until the sauce is silky.
Step 3) Cook the tofu
Grill the marinated tofu under a hot grill (broiler) for 7-9 minutes per side until charred in spots.
Step 4) Combine
Add the tofu to the sauce and gently stir to coat. Garnish with cilantro and a squeeze of lemon. Serve hot.
Chef's Tips / Cooking Hacks
- Don't rush the onions - undercooked onions = flat sauce. This is potentially the most important step in this recipe, so take your time!
- Blending the sauce makes a huge difference if you want that takeaway-style texture. I highly recommend it - either use a handheld blender, or transfer the masala once cooled to a blender and blitz until smooth before returning to the pan.
- If the sauce thickens too much, loosen it with a splash of water or cream.
- Charring the tofu adds smoky depth you can't get from simmering alone - make sure you fry or, ideally, grill it before adding it to the sauce.
- Taste at the end - sometimes it just needs a pinch more salt or lemon.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water or cream. This curry actually gets better as it sits over a few days, so I highly recommend making a batch for the week!
This dish freezes well for up to 3 months (the tofu texture holds up nicely). You could also make the sauce separately and freeze it in resealable freezer bags (so they freeze nice and flat) - then you can prep your protein of choice when needed and just pull the sauce out of the freezer and reheat.
FAQs
Can I make this vegan?
Yes - use dairy-free yogurt, plant-based cream, and vegan butter or oil.
Is this spicy?
It's warmly spiced rather than hot. Increase cayenne if you want more heat.
Can I skip grilling the tofu?
You can pan-fry it, but grilling gives the best flavor and texture.
Tofu Tikka Masala Curry
This creamy, spicy tofu tikka masala curry is a restaurant-style dish you can easily whip up at home. It takes a little effort, but the results are well worth it.
Ingredients
- 2tbsp oil, ghee, or unsalted butter
- 1 teaspoon cumin seeds
- 1 white onion, diced or sliced
- 2 tablespoon ginger, grated
- 4 garlic cloves, minced
- 2 teaspoon paprika
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.25 teaspoon cardamom powder (or crushed cardamom seeds)
- 0.25 teaspoon cayenne pepper or kashmiri chili powder
- 1 tablespoon kasuri methi ground fenugreek leaves
- 500g tomato passata
- 250ml water
- 1 teaspoon sugar
- 3 tablespoon unsalted butter
- 150ml heavy cream
- ½ lemon, juiced
Tofu & Marinade
- 400g tofu, drained, pressed, and cut into cubes
- 3 tablespoon plain yoghurt
- 1 teaspoon cumin
- 2 teaspoon paprika
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 4 garlic cloves, minced
- 2 tablespoon ginger, grated
- 2 teaspoon salt
- ½ lemon, juiced
Garnish
- ¼ cup chopped fresh cilantro
Instructions
- Marinate the tofu: Drain and press your tofu to remove as much moisture as possible, then cut or tear it into small-ish cubes. In a mixing bowl, combine the plain yoghurt, cumin, paprika, coriander powder, turmeric powder, minced garlic and ginger, salt, and lemon juice. Add the tofu and mix together until every cube is fully coated. Cover and refrigerate for at least 30 minutes (or even overnight).
- Make the masala. Heat the oil or ghee in your pan, then add the cumin seeds and cook until they start to pop.
- Add the onions and saute for 8-10 minutes, stirring often, until the onions are turning a beautiful golden brown color. This may take longer if needed - be patient and keep stirring them to avoid them burning.
- Add the garlic and ginger to the onions, stirring them in, then add all of your seasonings/spices. Cook these into the onion mixture for another 1-2 minutes until the spices bloom and turn fragrant.
- Add the tomatoes and simmer the mixture for 15 - 20 minutes, stirring occasionally, until most of the liquid has reduced and you have a thick paste-like texture. At this point, you can blend the mixture until smooth for a restaurant-style tikka masala sauce - this is my preference, but you could leave it chunky for convenience.
- Add the water, cream, butter, and sugar, and stir into the sauce on low heat until it’s velvety smooth.
- Cook the Tofu: While the masala is simmering, start cooking the tofu. Add the marinated tofu to a greased cast-iron skillet or an oven-safe pan, and grill under a preheated grill for 7-9 minutes until the tofu turns golden brown and even charred (black) on the top-most edges. Flip the tofu over and then grill the other side for another 7-9 minutes, checking it often to avoid it burning.
- Add the chargrilled tofu to the masala sauce and stir it through until the tofu is fully coated.
- Scatter over the chopped cilantro and serve with a squeeze of lemon and warm naan.
Notes
- Don’t rush the onions - undercooked onions = flat sauce.
- Blending the sauce makes a huge difference if you want that takeaway-style texture.
- If the sauce thickens too much, loosen it with a splash of water or cream.
This tofu tikka masala tastes even better the next day when the flavors have settled, so I highly recommend making a bit batch for the week! You could also just make the sauce on its own and freeze it - simply defrost and reheat with your protein of choice when you want it.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 416Total Fat: 26gSaturated Fat: 12gUnsaturated Fat: 14gCholesterol: 46mgSodium: 1179mgCarbohydrates: 38gFiber: 10gSugar: 16gProtein: 17g
