Vegetarian Tikka Masala

This comforting vegetarian tikka masala brings all those amazing Indian restaurant flavors right to your kitchen! Anyone who loves rich, creamy, and perfectly spiced dishes will absolutely fall in love with this recipe. Plus, it’s packed with plant-based protein that’ll keep you satisfied and happy.

Recipe Details

Timing & Servings: Cook Time: 35 minutes, Total Time: 35 minutes, Serves: 5 people (1 2/3 cups each).

Nutrition Profile: High-Calcium, Bone Health, Healthy Pregnancy, Healthy Aging, Healthy Immunity, Vegetarian, High-Protein, Low-Calorie.

Nutrition Facts (per serving): 231 Calories, 14g Fat, 16g Carbs, 16g Protein.

Ingredients You’ll Need

Garam masala: You’ll need 3 tablespoons of this amazing spice blend that gives tikka masala its signature warm flavor. You can find it in the spice aisle of most grocery stores!

Ground turmeric: Just 1 teaspoon adds that beautiful golden color and earthy taste. It’s also great for your health!

Salt: ¾ teaspoon helps bring out all those wonderful flavors.

Crushed red pepper: ¼ teaspoon is optional, but I love adding a little heat to my tikka masala. Skip it if you prefer mild dishes!

Extra-firm or firm tofu: Two 14-ounce packages will give you plenty of protein. Make sure to get the firmer types so they hold their shape when cooking.

Neutral oil: 1 tablespoon plus 2 teaspoons divided – canola or avocado oil work perfectly here.

Large onion: One onion, halved and sliced, adds sweetness and depth to the sauce.

Large red bell pepper: Quartered and sliced, this adds beautiful color and a slight sweetness that balances the spices.

Fresh ginger: 1 tablespoon minced gives that fresh, zesty kick that makes everything taste authentic.

Garlic: 2 cloves minced because garlic makes everything better, right?

Flour: Just 1 tablespoon helps thicken the sauce to that perfect creamy consistency.

Diced tomatoes: One 28-ounce can creates the base of your rich, flavorful sauce.

Half-and-half: ⅓ cup adds that creamy finish that makes tikka masala so irresistible.

How to Make Vegetarian Tikka Masala

Step 1: Mix garam masala, turmeric, salt and crushed red pepper in a small bowl. Cut tofu into 1-inch cubes and pat them really dry with paper towels. Toss the tofu with 1 tablespoon of your spice mixture in a medium bowl.

Step 2: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the seasoned tofu and cook, stirring every 2 minutes, until golden brown all over. This takes about 8 to 10 minutes. Move the tofu to a plate and set aside.

Step 3: Add the remaining 2 teaspoons oil to the same pan. Toss in onion, bell pepper, ginger and garlic. Cook, stirring often, until everything starts to brown and smell amazing. This takes about 5 to 7 minutes.

Step 4: Sprinkle in flour and the rest of your spice mix. Stir everything together until it smells fragrant and coats the vegetables. This only takes about 1 minute, but it makes such a difference!

Step 5: Pour in the diced tomatoes and bring everything to a gentle simmer. Cook, stirring often, until the vegetables are tender. This takes another 3 to 5 minutes.

Step 6: Add your beautiful golden tofu back to the pan. Cook, stirring gently, until everything is heated through. This takes about 2 minutes. Remove from heat and stir in the half-and-half for that creamy finish.

Easy and Quick Vegetarian Tikka Masala Version

Want to make this even faster? You can use pre-seasoned baked tofu from the store! Just cube it up and add it in the last step. Also, try using 2 tablespoons of tikka masala sauce from a jar instead of making your own spice blend. It cuts your prep time in half and still tastes amazing!

Serving Ideas

This tikka masala is basically a complete meal in a bowl! I love serving it over fluffy basmati rice or warm naan bread. You can also try it with quinoa for extra protein or cauliflower rice if you want to keep it lighter.

Storage

Store leftovers in the fridge for up to 4 days in a covered container. To reheat, just warm it up in the microwave or on the stovetop over medium heat. Add a splash of water or broth if it seems too thick.

Substitutions

No half-and-half? Coconut milk works beautifully and makes it dairy-free! You can swap the tofu for cauliflower florets or chickpeas if you prefer. Don’t have garam masala? Mix together cumin, coriander, and a pinch of cinnamon – it’ll still taste great!

Pro Tips

• Dry that tofu: Really press out the water with paper towels. Dry tofu browns so much better!
• Don’t skip the browning: Let the tofu get golden before stirring. It adds amazing flavor.
• Taste as you go: Add more spices if you want it bolder, or more cream if you want it milder.
• Make it ahead: This tastes even better the next day when all the flavors have time to meld together.

FAQs

Can I make this spicier?

You bet! Add more crushed red pepper or throw in a diced jalapeño with the onions. Start with a little and taste as you go – you can always add more heat!

What if I can’t find garam masala?

No worries! You can make your own by mixing 1 teaspoon each of cumin and coriander, plus ½ teaspoon each of cardamom and cinnamon. It won’t be exactly the same, but it’ll still be delicious!

Can I freeze this dish?

Sure! It freezes well for up to 3 months. Just let it cool completely first, then store in freezer bags. Thaw overnight in the fridge and reheat gently on the stovetop.

Is this really as good as restaurant tikka masala?

I think it’s even better because you know exactly what goes into it! Plus, you can adjust the spices and creaminess to your perfect taste. Give it a try and see what you think!

Final Thoughts

I hope you love this vegetarian tikka masala as much as my family does! It’s become one of our go-to comfort meals, especially on busy weeknights. Let me know how yours turns out – I’d love to hear about any tweaks you make to make it your own!