Tofu Tikka Masala: A Quick, Vegan Version of the Restaurant Favorite

# What this recipe is Tofu Tikka Masala is a vegan take on chicken tikka masala that aims to reproduce the familiar, restaurant-style curry at home without meat. The sauce is a blended, cashew-based tikka masala paste that becomes a velvety curry when cooked with water. Firm or extra-firm tofu is cut into cubes and finished in the simmered curry.

# Why it's useful It's fast: total time listed is 15 minutes (3 minutes prep, 12 minutes cook). Ingredients are mostly pantry staples and common fresh items: onions, tomatoes, cashews, spices, and tofu. The technique relies on a blended paste and simple stovetop simmering rather than long braising, so it works for weeknight dinners and meal prep.

# Ingredients at a glance

• 1 cup unsalted whole cashews
• 1 large onion
• 2 medium tomatoes
• 1 tablespoon ginger + garlic (combined)
• 1 teaspoon turmeric (ground)
• 1/2 teaspoon red chili powder or cayenne
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon or cassia
• 2 tablespoons oil
• 1 small bay leaf
• 2 1/2 cups water
• 8.8 ounces firm or extra-firm tofu, cut into bite-sized cubes
• 1 teaspoon salt
• Fresh cilantro to garnish

# Step-by-step process

1. 1Blend the sauce: Place cashews, onion, tomatoes, ginger-garlic, and the listed spices into a blender or food processor. Blend to a smooth, thick paste.
2. 2Heat oil and bay leaf: Warm a pan with 2 tablespoons oil and add the bay leaf. When hot, add the tikka masala paste and stir-cook for about a minute over higher heat to bloom the spices.
3. 3Build the curry: Pour in 2 1/2 cups water and mix. Reduce to medium heat and simmer for about 5 minutes, stirring frequently until the curry thickens slightly.
4. 4Finish with tofu: Add cubed tofu, mix gently, and cook another ~5 minutes while stirring occasionally so the curry doesn't stick. Season with 1 teaspoon salt.
5. 5Serve: Remove and discard the bay leaf. Garnish with chopped cilantro and serve hot with flatbread (rotis, naan) or rice.

# Serving and storage

• Serves: about 3.
• Pairing: rotis, naan, ghee chapati, or cooked rice.
• Refrigerator: keep leftovers in an airtight container up to 4 days.

# Nutrition snapshot (per source)

• Calories per serving: 310 kcal
• Fat: 19 g (saturated fat 4 g)
• Protein: 9 g
• Carbohydrates: 9 g (fiber 4 g, sugar 6 g)
• Sodium: 790 mg

# Practical tips

• Tofu choice: firm or extra-firm tofu is recommended so cubes hold their shape when stirred into the curry.
• Paste consistency: blend the cashew-tomato-onion mixture to a smooth thick paste to create a creamy sauce without additional dairy.

• Batch cooking: make larger batches and freeze portions in glass containers that are oven/microwave-safe for convenient reheating.

# Result to expect A quick, creamy, spice-forward tikka masala sauce with tender tofu cubes. The cashew-based paste creates richness while the spice mix (turmeric, cumin, coriander, cinnamon, black pepper, chili) provides the familiar tikka masala flavor profile without dairy or meat.