Vegan Tofu Tikka Masala

About this recipe

Extra-firm tofu cut into neat cubes and charred on hot cast iron develops a golden crust that protects the creamy interior and anchors the spiced marinade—layer that charred surface into a luxurious coconut-based sauce, and you've got a tikka masala that feels complete and indulgent, not like a health-conscious swap. This is the vegan version that converted the sceptics. Extra-firm tofu and thick coconut yoghurt are the stars here. Tofu, when pressed and charred, becomes almost meaty in texture; coconut yoghurt provides the richness and silkiness of the sauce without a trace of dairy. The finished dish is warming, spiced with garam masala and Kashmiri chilli, and creamy enough that you'll chase every bit of sauce with torn roti. The make-or-break technique is the initial press and char: tofu must be wrapped and pressed under weight for a full 15 minutes to expel moisture, then charred on high heat until deeply coloured on all sides. This creates pockets of caramelized surface that hold the marinade. Common beginner mistake: skipping the press (resulting in watery tofu), or cooking the tofu in the sauce instead of searing it first (resulting in bland interiors). The marinade matters—20 minutes minimum so the tofu absorbs the spices. Serve with basmati rice or warm roti. This curry stores beautifully in the fridge for four days, or freezes up to two months. Reheats gently; add a splash of water or plant milk to restore the sauce's silkiness.