Easy Tofu Indian Curry is the perfect rich and creamy curry that’s better than takeout. Instead of classic chicken, this masala curry features tofu, peppers and onions, marinated in aromatic spices, roasted to tender perfection, and dropped into wonderfully flavorful tomato-based curry sauce.
Indian food is hands down my number one favorite takeout, after Thai and Vietnamese. I absolutely love the wonderfully rich saag paneer, butter chicken, samosas, all the fluffy naans and even the super spicy Vindaloo when I’m craving something particularly spicy. However, when I don’t know what I want, my go to curry has always been, without fail, Chicken Tikka Masala. The delicious creamy tomato sauce and perfectly marinated chicken pieces cooked in a tandoor oven hit the spot Every. Single. Time.
For this recipe, I wanted the signature tikka masala flavor but decided to go plant-based with the protein and used extra firm tofu. Personally, I like my Indian curries more chunky than saucy, probably because I used to live in the UK and that’s how Indian restaurants tend to serve their super popular curries over there. I started by making a yogurt-based marinade, which I smothered my tofu and vegetables in. I then worked on my masala (curry sauce) by cooking whole masala spices in oil. This step is important to develop a truly flavorful curry though it can be omitted. While my tomato-cashew masala was cooking on the stovetop, I baked the tofu and vegetables on a sheet pan at 425 degrees, combined everything together, and there it was – my perfectly seasoned Indian-style tofu curry!
If you are looking for more tofu recipes, try this Tofu Fried Cauliflower Rice!
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INGREDIENT NOTES
- Tofu: I recommend extra firm tofu for this recipe. It is the firmest kind of tofu and has a dense structure that will crisp up nicely in the oven. For best results, take it out of the packaging, drain the liquid and wrap the tofu in paper towels or a clean kitchen towel. Then, put something heavy on top of it, such as a cast iron skillet or a plate and a couple of cookbooks, and leave it be for at least 30 minutes. In a pinch, when you don’t have any time to spare, just wrap the tofu in a kitchen towel and gently squeeze the liquid out with your hands over the kitchen sink.
- Vegetables: Onions and peppers work best in this recipe. You can use any color sweet peppers that you will cut into strips or chunks. Do the same with the onion. If you like your Masala spicy, I also recommend adding a seeded and roughly chopped spicy pepper, such as a Jalapeño.
- Tomatoes: Canned diced, stewed, or whole tomatoes will all work since they will be pureed in a food processor or a stand up blender. I also like adding some tomato paste to my masala to give it a more intense tomato flavor and richer color. Keep in mind that canned tomatoes are usually salted which is why I recommend holding off on extra salt till the end. Give it a taste and season to your liking.
- Spices: What makes a really good Indian curry is the wonderful combination of aromatic spices. I know the list of ingredients for this recipe is long, and as much as I appreciate the amazing 5-ingredient dishes on Pinterest, if you want your curry to be truly amazing, you will need to add some amazing spices to it. I use turmeric, cumin, ground coriander, garam masala, cayenne and black pepper. If, however, you are missing one of these spices (especially if you’d never use it again), you can make this masala without it and it will still be tasty.
HOW TO MAKE TOFU TIKKA MASALA
STEP 1: Press the tofu. This step is important as it will prevent your tofu from being soggy. A tofu press will do the best job but you can also wrap the tofu block in a couple of paper towels (or a clean cotton kitchen towel), place it on a plate and put something heavy on top. My favorite combination is a cast iron skillet and a heavy cookbook. Leave the tofu pressed like that for 30 minutes or so (although I have done 15 minutes with success, too!). The tofu block will be much thinner and denser after pressing it.
STEP 2: Dice tofu and vegetables. You can dice the tofu as big or as small as you like. Smaller cubes will produce crispier, less "spongy" baked tofu, while bigger pieces will be softer and more tender. I usually go with ½ inch pieces.
STEP 3: Make the marinade. Marinating tofu and vegetables before baking is an important step that makes this dish super flavorful. I use plain or Greek yogurt as the base but feel free to swap it for unflavored plant-based yogurt for a vegan version, such as coconut or cashew plain yogurt. Add all the spices, grated ginger and garlic. Stir well.
STEP 4: Marinade tofu and veggies. Add vegetables to the marinade and stir together. Then add cubed tofu and stir it in GENTLY not to break it too much. Cover and place in the fridge for at least 30 minutes.
STEP 4: Bake the tofu and veggies on a parchment paper lined baking tray for 40 minutes in the oven preheated to 425 degrees Fahrenheit, turning once half-way through.
STEP 5: Soak the cashews. Place the cashews in a small bowl or cup and cover with boiling water. Let soak while you are preparing the curry sauce.
STEP 6: Make the masala curry. While the tofu and veggies are baking, heat up the oil in a heavy bottomed pan and add whole spices: cinnamon, cloves, cinnamon stick and whole cumin seeds. Fry for a minute or two stirring, if needed. The cumin seeds may start crackling which is a sign it’s time to add onion. Add the onion and cook stirring for a minute or so. Add garlic, ginger and spices. Stir and cook together for about 2-3 minutes until fragrant. If they start browning too fast, add a splash of water. Add ½ cup of water and tomato paste, stir and bring to boil. Turn the heat down.
STEP 7: Blend soaked cashews and tomatoes. In a food processor or a stand up blender, whizz tomatoes with soaked cashews. It produces a wonderfully creamy and velvety sauce. Cook together for a couple minutes, add more water if needed.
STEP 8: Add baked tofu and veggies to the masala sauce. Remove cinnamon stick. Cook a couple minutes more stirring from time to time.
STEP 9: Serve sprinkled with fresh cilantro leaves and lime slices with a side of basmati rice.
EXPERT TIPS AND TRICKS
- Use extra firm tofu for best results.
- Don't skip pressing the tofu! Pressed tofu will brown nicely when baking in the marinade.
- Since tofu pieces break easily, I recommend putting the vegetables in the marinate first. Swirl them around until they are well coated, then add diced tofu and carefully stir it in using a silicon spatula. You can also divide the marinade in half and use two bowls, one for tofu and one for vegetables (only if you don't mind washing the extra bowl!).
- If you don't have one or two of the spices, don't worry!
- Marinading and baking veggies and tofu truly helps develop the wonderful flavor of this curry! Though it adds prep time, it really is worth it. To save time, I recommend cutting and marinading tofu and veggies the night before. When ready to make the dish, pop the tofu and veggies in the oven, make the masala, combine together and your dinner will be on the table in no time!
SERVING SUGGESTIONS
I'm a traditionalist when it comes to good Indian so I like to serve mine with white basmati rice and garlic naan (homemade or Trader Joe's has a really great frozen naan option). However, for a more healthy version, serve the tofu tikka masala over cauliflower rice or your favorite whole grain: brown rice, quinoa or farro. Sprinkle everything with chopped cilantro and freshly squeezed lime or lemon juice, although these toppings are completely optional.
MEAL PREP AND FREEZER TIPS
This dish is perfect for meal prep. Either store the curry in an airtight container up to 5 days in the fridge and reheat on the stove when ready to eat, or cook your grains/cauliflower rice and divide equally between 1-portion airtight containers and top with Tofu Curry. Close the lids and store in the fridge up to 5 days. When ready to serve, reheat in the microwave until hot, about 2 minutes uncovered.
To freeze, place the masala in an airtight container, close the lid and store in the freezer for up to 6 months. Next time Indian food craving strikes, take out from the freezer, let it thaw on the counter for a couple hours or in the fridge overnight and once thawed, reheat on the stove until heated through. Enjoy!
VARIATIONS AND SUBSTITUTIONS
- To make this dish vegan, replace dairy yogurt with non-dairy yogurt, such as coconut or cashew yogurt.
- If you have access to paneer (soft Indian cheese), try it instead of tofu! It's SO good!
- To bulk the dish up, you can add more veggies, such as zucchini, summer squash or butternut squash.
- This dish will work very well with chicken or shrimp. For a chicken version, marinade the chicken as you would tofu. For a shrimp version, roast the veggies for about 25 minutes, then add shrimp and bake for another 8 minutes.
MORE VEGETARIAN DINNER IDEAS
- Cauliflower Shawarma Bowls
- Greek Chickpea Salad
- Veggie Feta Baked Chickpea Pasta
- Spinach Strawberry Salad with Feta
- Tofu Egg Roll in a Bowl
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Recipe
Indian Tofu Curry
Ingredients
Marinade:
- 2 tablespoon neutral tasting oil such as avocado or canola
- ½ cup plain yogurt use coconut or cashew yogurt for a vegan variation
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- ½ lime juiced
- 1 large clove of garlic
- 1 piece of ginger roughly the size of a garlic clove
Roasted tofu and vegetables:
- 1 block tofu extra firm
- 1 large red pepper
- 1 Jalapeño pepper
- 1 large onion
Masala Curry:
- ¼ cup raw cashews
- 1 tablespoon neutral tasting oil
- 1 bay leaf
- 2-3 whole cloves
- 1 cinnamon stick
- ⅛-¼ teaspoon whole cumin seeds
- 2 onion diced
- 3 garlic cloves minced
- 1 inch piece of ginger minced
- ½ teaspoon ground coriander
- ½ teaspoon Garam Masala
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 1 pinch of black pepper
- 15 ounce can of tomatoes stewed or diced
- 2 heaping tablespoon tomato paste
- ½-1 cup water
Instructions
- Remove the tofu from the packaging and wrap in a clean kitchen towel or paper towels to squeeze the moisture out. Place something heavy (such as a book or cast iron skillet) on top of the wrapped tofu and set aside.
- Make the marinade. In a large bowl mix together yogurt, oil, minced garlic, lime juice, grated ginger and all the spices until smooth paste forms.
- Cut red pepper, Jalapeño pepper and onions into large chunks or strips. Place vegetables in the bowl and stir to coat with marinade. Unwrap tofu and cut into ½ inch cubes. Carefully place the tofu on top of vegetables and gently stir with a silicon or wooden spatula so the tofu also gets coated (raw tofu crumbles easily but it should stay intact if you are careful). Cover and let sit in the fridge for at least 30 minutes or overnight.
- Heat the oven to 425 degrees.
- Line a large baking tray with parchment paper and place the marinaded tofu and vegetables on the tray spreading them around for an even browning.
- Place in the preheated oven and bake for 20 minutes. Take out of the oven and turn once. Put back in the oven and bake for another 15-20 minutes until vegetables and tofu’s edges get brown and/or slightly charred. Remove from the oven and set aside.
- Place the cashews in a small bowl or cup and cover with boiling water. Let soak while you are preparing the curry sauce.
- While the vegetables and tofu are roasting, make the masala.In a large saucepan/skillet with a thick bottom heat up the oil and add whole spices: cinnamon, cloves, cinnamon stick and whole cumin seeds. Fry for a minute or two stirring, if needed. The cumin seeds may start crackling which is a sign it’s time to add onion. Add the onion and cook stirring for a minute or so.
- Add garlic, ginger and spices. Stir and cook together for about 2-3 minutes until fragrant. If they start browning too fast, add a splash of water. Add ½ cup of water and tomato paste, stir and bring to boil. Turn the heat down.
- In a blender or food processor blend tomatoes, cashews and water they were soaking in, until smooth. Add to the pot, bring to boil and cook, stirring from time to time, for about 10 minutes.
- Add baked tofu and vegetables to the curry and gently stir. If the curry is too thick, add another ½ cup of water. Taste and add salt and more black pepper to taste.
- Serve hot with basmati or cauliflower rice and garnish with chopped cilantro.
Carrie Robinson
This is one of my favorite Indian dishes, but I have never had it with tofu before! I will have to try this recipe soon. 🙂
Jenn
I love the flavors of tikka masala and am eager to try your vegetarian version! I bet that ginger really puts this recipe over the top!
Tara
Oh yum! Such an amazing way to use tofu. Love all those spices along with the peppers and onion.
Beth
My family and I absolutely loved this recipe! So yummy and full of flavor! Definitely going make this again!
Sara Welch
Enjoyed this for dinner last night and it does not disappoint! Loved how quickly it came together and all the bold flavors; easily, a new favorite in my home!