Vegan Tikka Masala

I used the same method here for baking tofu “chicken style” as I did for Vegan Butter Chicken, one of my most popular recipes! I love this method of cooking tofu; it has a unique texture and delicious flavor. When paired with a spicy, creamy masala sauce it is simply incredible. Consider making a batch of Easy Vegan Naan to soak up the flavor-packed sauce!

How to make Vegan Tikka Masala

Here are the main steps, in photos, to making this tasty dish. The recipe is written in full at the bottom of this post if you’d rather skip the photos.

Press your tofu, then slice it into 6 pieces. Tear the tofu into bite sized pieces, place in a large ziplock bag along with the olive oil, cornstarch and salt, and shake until coated. (1) Place on a parchment lined baking sheet and bake for about 25 minutes until golden and a bit crispy. There is no need to flip it halfway, which I love! (2)

While the tofu bakes, make the sauce. Saute an onion in olive oil for a few minutes, then add the ginger and garlic and cook 1 more minute. Add the spices and salt. (3) Add the tomato sauce. (4) Stir in the coconut milk. Simmer for about 10 minutes. If the sauce is too thick, add the additional 1/4 cup water. (5) Once the tofu is done baking, simply add it to the sauce. (6)

Serve with rice and chopped fresh cilantro, if desired. Enjoy!