The Protein Swap That Completely Transforms Chicken Tikka Masala

With its rich, tangy, and luscious tomato sauce, tikka masala is a beloved classic of Indian takeout menus, instantly evoking nostalgia for anyone who grew up eating the dish. Though it’s most often made with charred cubes of marinated chicken or paneer, my favorite protein of late has been tofu. Like chicken and paneer, tofu is versatile and readily pairs with sauces and spices (with the added benefit of being plant-based), making it an ideal candidate for the tikka masala treatment. This vegan tofu tikka masala is every bit as rich and tangy as its chicken or paneer counterparts and comes together in under 45 minutes, making it as fast—if not faster—than takeout. 

The Best Tofu to Use

Extra-firm tofu—pre-pressed to expel most of its water content—is my pick here. Just as you’d char chicken or paneer for tikka masala, I skewer firm tofu and broil it until it’s nicely browned. With its custardy texture, silken tofu is too delicate to withstand skewering and broiling without breaking apart. Medium-firm tofu, meanwhile, retains just a bit too much moisture and lacks the squeaky chew that extra-firm tofu develops when broiled—a texture strikingly similar to that of fresh paneer. 

Many tofu recipes call for pressing the tofu, especially when the goal is crispy, crackly fried tofu or pronounced grill marks. Here, though, pressing isn’t necessary. As cookbook author and tofu expert Andrea Nguyen recently explained in a roundtable with Best Food Blog, there are many ways to expel moisture from tofu. “Just cut the block into pieces, set them on a clean dish towel, and, because you’ve cut the curds, the water will drain out on its own in 10 to 20 minutes, depending on the size of the pieces,” she says.

In my recipe, this happens while the tofu marinates, so there’s no need to press it. (The amount of water the tofu releases into the marinade here is negligible and doesn’t impact the flavor and texture of the final dish.) 

Layering the Spices

Just as important as the choice of tofu is getting the spices and aromatics right, as they form the foundation of the dish. To make the sauce base, I start by sautéing onions and tomato paste until the tomato turns brick red. Then, I add the remaining aromatics: garlic, ginger, chile powder, and cumin. As the spices bloom in the hot oil, they release fragrant fat-soluble compounds that infuse the curry with earthy, smoky flavor. Delicate ground coriander and garam masala are added last, so they can perfume the sauce without risk of overcooking and losing their aromas.

Reach for Coconut Milk

Though tikka masala traditionally includes dairy—the protein is often marinated in yogurt and the sauce finished with a splash of heavy cream—full-fat coconut milk is an excellent creamy stand-in for both. While other dairy-free options, such as oat or almond milk, lack the lusciousness needed to balance the acidity of a tomato-based sauce, coconut milk has the body and mouth-coating fattiness that makes it ideal for the job. Just be sure not to simmer the finished sauce for too long after adding the milk, as it can separate and rise to the top.

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