Here’s a rich and flavorful recipe for Vegan Tofu Tikka Masala, a plant-based take on the classic Indian dish! This recipe features marinated, roasted tofu in a creamy, spiced tomato-based sauce, perfect for pairing with basmati rice or naan. 🌱✨

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Vegan Tofu Tikka Masala

Serves: 4
Prep Time: 20 minutes (plus marinating)
Cook Time: 30 minutes

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Ingredients

For the Tofu Marinade:

• 1 block (14 oz) extra-firm tofu (pressed and cubed)
• ½ cup plain unsweetened vegan yogurt (coconut or almond works well)
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste (or 1 tsp grated ginger + 1 minced garlic clove)
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp smoked paprika
• ½ tsp turmeric powder
• ½ tsp salt

For the Masala Sauce:

• 1 tbsp coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp ground cumin
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp smoked paprika
• ½ tsp chili powder (adjust to taste)
• ½ cup coconut cream (or cashew cream for extra richness)
• ½ tsp sugar (optional, to balance acidity)
• Salt to taste
• Fresh cilantro, chopped (for garnish)

For Serving:

• Steamed basmati rice or vegan naan
• Lime wedges (optional)

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Instructions

Step 1: Marinate the Tofu

1. Press the tofu to remove excess water and cut it into bite-sized cubes.
2. In a bowl, mix the vegan yogurt, lemon juice, ginger-garlic paste, cumin, garam masala, smoked paprika, turmeric, and salt.
3. Toss the tofu cubes in the marinade, ensuring they are well coated. Cover and let marinate for at least 30 minutes (or up to 2 hours for deeper flavor).

Step 2: Roast the Tofu

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Arrange the marinated tofu cubes on the sheet and bake for 20–25 minutes, flipping halfway through, until golden and slightly crispy.

Step 3: Make the Masala Sauce

1. Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and golden, about 5–7 minutes.
2. Stir in the garlic and ginger, cooking for 1–2 minutes until fragrant.
3. Add cumin, coriander, garam masala, smoked paprika, and chili powder. Toast the spices for 1 minute to release their aroma.
4. Pour in the crushed tomatoes, mix well, and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
5. Stir in the coconut cream, sugar (if using), and salt. Simmer for another 5 minutes to blend flavors.

Step 4: Combine the Tofu and Sauce

1. Add the roasted tofu to the sauce, gently folding it in to coat the cubes. Simmer for 2–3 minutes to heat through.
2. Taste and adjust seasoning as needed.

Step 5: Serve and Garnish

• Serve your tofu tikka masala over steamed basmati rice or with warm vegan naan. Garnish with fresh cilantro and a squeeze of lime if desired.

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Tips & Variations:

• For extra depth: Grill the tofu instead of roasting for a smoky flavor.
• Veggie boost: Add peas, spinach, or roasted bell peppers to the sauce for added texture and nutrients.
• Creamier sauce: Blend the masala sauce before adding the tofu for an ultra-smooth texture.

Pair this dish with sides like a cucumber raita (made with vegan yogurt) or mango chutney for a complete meal.