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organic authentic tikka masala spice

Vegan Tofu Tikka Masala

  • Author: Megan Collins


A warm bowl of this savory and rich curry will have you asking “what even is meat?” Rounding out this Veganuary with another plant based meal and a good rotation to your meal planning!


  • 2 Tablespoons vegan butter
  • 1 medium onion, chopped
  • 2 Tablespoons tomato paste
  • 15.5 ounce can diced tomatoes
  • 13.5 ounce can coconut cream
  • 1 block of extra firm tofu
  • 2 cups potatoes, cut in 1-inch pieces
  • 1 cup carrots, cut in 1-inch pieces
  • 2 Tablespoons tikka masala spice
  • 4 cloves garlic
  • 1/4 cup frozen peas
  • Green onions, 2-3 chopped (just the lighter parts)
  • Salt and pepper (to taste)
  • Rice and/or flatbread to accompany the dish


  1. In a large pot, add vegan butter and onions at medium heat. Season with salt and pepper. Sautée until translucent.
  2. Add Tikka Masala spice and cook for 2 minutes.
  3. Add tomato paste and cook for 2 minutes or until caramelized.
  4. Add diced tomatoes and coconut cream. Bring up to a boil then turn off heat.
  5. In a heat-proof blender, put in mixture and blend until smooth. Then, transfer back into the pot.
  6. Add tofu, potatoes and carrots. Bring up to a boil, then reduce heat and simmer covered for 20 minutes or until potatoes are tender.
  7. Remove from heat and add frozen peas. When peas are warmed through, serve over rice, or with your favorite flatbread. Or BOTH. Sprinkle green onions on top as a garnish.