Vegan Tofu Tikka Masala

If you don’t have a tofu press, simply wrap the tofu in a paper towel and place a heavy utensil or object (like a cast-iron pan or a pot) on top to create pressure. Leave it for a few minutes until the excess moisture is absorbed. Once the tofu is dry, remove it and cut it into small cubes.
Another method is to freeze the tofu and then defrost it before use. Freezing changes the texture, making the tofu firmer and better at soaking up flavors in recipes.
If you’re looking for alternatives to tofu, tempeh is a great option. Steam or sear the tempeh beforehand to reduce its malty flavor before incorporating it into your dish. This recipe can also be adapted using soya chunks, vegan meatballs, or other vegan meat substitutes, making it versatile for various preferences and ingredients.

Once your tofu is well-marinated, there are several cooking methods to achieve the best flavor and texture. You can shallow fry the tofu by cooking it in a small amount of oil until it becomes golden and slightly crisp. For a crunchier texture, deep frying the tofu will give it a golden brown color. If you prefer a healthier option, air frying works well too—cook the tofu at 400°F for 15–20 minutes to achieve a crispy texture without excess oil. Grilling tofu adds a smoky, charred flavor, which deepens its richness, while baking it at 400°F for 20–25 minutes results in golden, slightly firm tofu.
When frying tofu on the stovetop, it's important to use a non-stick pan, keep the heat low, and add enough oil to prevent sticking while allowing the tofu to turn golden. It's also crucial not to stir the tofu too much. Let it cook undisturbed; once the proteins in the tofu firm up, it will naturally release from the pan. This technique ensures a firmer texture and better results without breaking the tofu.

Leftover Tofu Tikka Masala can be stored in the fridge for up to 5 days. The tofu can be marinated and kept in the fridge for 3-4 days as well. Both the tofu and tikka sauce can also be frozen for later use. You can make extra tikka sauce and store it in the fridge or freezer, making it a versatile addition to other dishes. I often use it as a pizza spread, pasta sauce, or in other curries.
For the tofu and tikka masala, cook them fresh as needed. If you’ve frozen them, thaw them overnight in the fridge. To reheat, bring it to a simmer on the stovetop or microwave for a few minutes until heated through. Adding a splash of water while reheating will help maintain its texture. Since the dish freezes well, you can make a batch over the weekend and store it in small portion containers. That way, you can easily take out the portions you need and defrost them in the fridge for quick meals.

Yes, vegan Tofu Tikka Masala can easily be made in the Instant Pot. First, marinate and fry the tofu as per the recipe. Then, set your Instant Pot to the "Saute" mode and cook the tikka masala ingredients until softened. Once cooked, grind the mixture into a smooth paste. Next, add the prepared sauce, fried tofu, and any remaining ingredients to the pot. Set the Instant Pot to "Manual" mode and cook for 5 minutes. This method ensures a quick, flavorful, and creamy Tofu Tikka Masala with minimal effort!

Absolutely! You can make this vegan curry soy-free by using only vegetables. Consider adding green peas, potatoes, eggplants, chickpeas, carrots, baby spinach, bell peppers, mushrooms, or cauliflower florets to the tikka curry for extra flavor and texture. If you're vegetarian (not vegan), you can also substitute tofu with paneer. For a heartier dish, feel free to combine any of these veggies with tofu to elevate the dish and make it even more satisfying.

Marinating the tofu is essential for infusing it with rich flavor and improving its texture. As the tofu absorbs the marinade, it soaks up the spices, making it more flavorful. While the tofu is marinating in the fridge, you can prepare the masala base to save time. To maximize the flavor, try using the same pan to fry the tofu without cleaning it, as this will allow the tofu to absorb the spices left behind. For even more depth, let the tofu marinate overnight, and add any leftover marinade to the sauce for extra richness. Using a Ziplock bag for marination is ideal, as it prevents the tofu from breaking compared to using a bowl, ensuring better texture and flavor.