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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• 1 (14-ounce) can full-fat coconut milk, divided

• 2 teaspoons ground coriander, divided

• 2 teaspoons garam masala, divided

• 1/2 teaspoon chile powder, such as Guntar Sannam, divided

• 1/4 teaspoon ground turmeric

• 1 teaspoon ground cumin, divided

• 1 (2-inch piece) fresh ginger, grated (about 4 teaspoons), divided

• 6 medium cloves garlic, grated, divided (about 4 teaspoons)

• 1 tablespoon (15 ml) fresh lime juice

• 1 (16-ounce) pack extra-firm tofu, drained and cut into 1-inch cubes

• Salt and pepper

• 3 tablespoons (45 ml) vegetable oil

• 1 large red onion (about 8 3/4 ounces; 250 g), finely chopped (2 cups)

• 1 tablespoon (15 ml) tomato paste

• 1 (15-ounce) can tomato sauce, such as Hunt’s or Muir Glen

• 2 tablespoons coarsely chopped fresh cilantro leaves and tender stems

• Cooked long-grain rice, such as basmati, for serving (optional)

• Naan, for serving (optional)

1. In a large bowl, thoroughly whisk together 2/3 cup coconut milk, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1/4 teaspoon chile powder, 1/4 teaspoon ground turmeric, 1/2 teaspoon ground cumin. Whisk in 2 teaspoons grated ginger, 2 teaspoons grated garlic, lime juice, salt, and pepper. Add cubed tofu and toss to evenly coat; set aside.

2. In a large Dutch oven or cast iron, carbon steel, or nonstick skillet, heat vegetable oil over medium-high until shimmering. Add onion and cook until softened and slightly browned around the edges, about 8 minutes. Add tomato paste and continue to cook, stirring frequently, until tomato paste turns brick red and has thickened slightly, about 2 more minutes.

3. Add remaining garlic and ginger, and cook until fragrant, stirring occasionally, about 3 minutes. Add remaining 1/4 teaspoon chile powder and 1/2 teaspoon ground cumin powder, and cook until fragrant, 1 to 2 minutes more. Add 1 teaspoon ground coriander, 1 teaspoon garam masala, and tomato sauce. Reduce heat. Stir to combine, reduce heat to low, and let simmer until deep red and thickened, about 20 to 25 minutes.

4. Add remaining garlic and ginger, and cook until fragrant, stirring occasionally, about 3 minutes. Add remaining 1/4 teaspoon chile powder and 1/2 teaspoon ground cumin powder, and cook until fragrant, 1 to 2 minutes more. Add 1 teaspoon ground coriander, 1 teaspoon garam masala, and tomato sauce. Reduce heat. Stir to combine, reduce heat to low, and let simmer until deep red and thickened, about 20 to 25 minutes.

5. Heat broiler to high. Broil, turning halfway through, until corners of tofu are charred and browned, about 10 minutes.

6. Add remaining coconut milk to sauce and stir to combine. Season with salt to taste. Carefully remove tofu from skewers and add to sauce. Stir to incorporate and then top with roughly chopped cilantro. Serve with rice or naan, if desired.

Special Equipment

Large Dutch oven or cast iron, carbon steel, nonstick skillet; wooden or stainless steel skewers

Notes

If using wooden skewers, place skewers in a 9-by-13-inch baking dish, cover with water, and let soak for 30 minutes. (This prevents the skewers from catching fire under the broiler.)

The recipe can easily be doubled.

Make-Ahead and Storage

Tofu can be marinated and refrigerated up to 24 hours in advance.

I love a saucy, nutty noodle, and this one—which just so happens to be vegan!—takes the form to the next level. The key is a batch of spicy, garlicky cashews, sizzled in hot oil and then poured into a sieve to keep them crisp and crunchy. The hot oil that streams through blooms the aromatics held in the bowl below: fragrant ginger and sliced scallion whites, which become the base of a slick tahini sauce.

Because you’ll use a good amount of the starchy noodle cooking liquid to loosen the sauce, too much seasoning in the water can easily tip the finished product over into too salty territory. Season the pot of boiling water very lightly—and use more cooking liquid than you think you’ll need in the sauce, as it’ll continue to thicken as it sits.

These air fryer mushrooms are ready in less than fifteen minutes and are so easy to prepare! Made with cremini or baby bella mushrooms, they’re simple, savory, and versatile. You have the option to give them additional seasoning with herbs or balsamic vinegar, and you can add them to many types of dishes.

One of the beauties of having an air fryer is the ability to cook vegetables in less time than roasting or sautéing.

These quick air fryer mushrooms have become one of my favorite vegetables to prepare at a moment’s notice or when I’m in a rush to get dinner ready.

I love mushrooms, in all of their umami-packed, savory, ultra-nutritious goodness. For a long time I prepared them almost exclusively by sautéing. Then I switched over to sheet pan roasting.

There’s a time and a place for both of those methods. And there’s a time and a place for shortcuts.

I can’t think of an easier way to prepare mushrooms flavorfully. If you have an air fryer and a taste for funghi, then I recommend it highly!

A savory and nutrient-dense topping

Like many plant-based eaters, I make a lot of recipes that include mushrooms.

Mushrooms are hearty and firm; they also have naturally occurring glutamate, the amino acid that’s associated with umami, or savoriness.

For all of these reasons, mushrooms are often described as being “meaty.” Whether you see it that way or not, they’re a great ingredient for crafting satisfying, plant-based meals.

Mushrooms find their way into my cozy vegan mushroom bourguignon, creamy vegan mushroom pasta, and my savory mushroom farro.

When they’re not playing a starring role in a recipe, mushrooms can also be an easy, savory “add-on” for something else.

What I mean by that is that you can use them as a topping or an instant means of adding more texture, more savoriness, or more heft to a dish that’s otherwise simple.

I like piling my air fryer mushrooms onto think spaghetti marinara, avocado or hummus toast, or a butter side lettuce salad.

And what a nourishing add-on they are: mushrooms are rich in B Vitamins, fiber, potassium, and Vitamin D2. They’re superfoods in the sense of the word that I stand by: nutrient-dense, versatile, and delicious.

What type of mushrooms should I use?

When I make air fryer mushrooms, I usually use halved cremini or baby bella mushrooms. These are two of my favorite varieties.

However, they’re quite similar in shape to humble white button mushrooms. And you can certainly use button mushrooms in the recipe instead.

You can also use halved shiitake mushroom caps—they work nicely in the air fryer! If you use them, you may need only 10 minutes of air frying time.

Air fryer tricks of the trade

My air fryer recipes are written for a four-liter capacity, basket-style air fryer. You can of course convert it to fit a toaster oven style air fryer, if that’s what you have.

And if you also have a basket-style air fryer, but with a larger or smaller capacity than mine, you can scale the recipe up or cut the amounts in half to make it work.

When I make veggies in my air fryer, including these air fryer mushrooms or my cubed air fryer sweet potatoes, I follow a few rules of thumb.

First, I always stop to shake the basket of my air fryer once halfway through the cook time. This helps to avoid any vegetables sticking or uneven cooking.

I also try to avoid over-crowding my appliance. Four liters sounds roomy, and for a solo-dweller it works well. But it’s not a ton of capacity, and if I pile in too many vegetables, they’ll lose some of their crispiness. (They may also take longer to cook.)

Seasoning options

Most of the time, I keep my air fryer mushrooms super simple: olive oil, salt, pepper, and garlic powder.

If I’m in the mood for variation, the two seasoning additions that I turn to are usually balsamic vinegar or fresh herbs, such as thyme, oregano, or rosemary. I’ve included both options in the recipe card.

Other seasonings that I’ve added to the mushrooms before they get air fried:

• Truffle salt
• Crushed red pepper flakes
• Smoked paprika
• Lemon juice or zest

After the air fryer mushrooms are fully cooked, you can also season them with a dressing or sauce. Some ideas:

Of course, these are only ideas. There’s lots of room for possibility here!

How to make air fryer mushrooms

Making air fryer mushrooms couldn’t be easier. When I meal prep them, I nearly always do a double batch. Even when I think I won’t use them all up by the end of the week, I do.

Step 1: Season the mushrooms

First, you’ll put your halved baby bella or cremini mushrooms into a mixing bowl. Add olive oil, salt, pepper, and garlic powder, then mix them well.

I prefer garlic powder to minced garlic for this recipe for two reasons: first, it’s easier to distribute and mix evenly into the mushrooms than fresh garlic. Second, minced garlic can easily burn in an air fryer, turning bitter.

If you have a mister or spray bottle of either olive or avocado oil at home, you can also use it to season the mushrooms. Oil spray is often easier for evenly coating vegetables than a spooned measurement.

Step 2: Air fry for 10-12 minutes

You’ll air fry for a total of 10-12 minutes, but you need to stop midway through the cook time to shake the air fryer basket. This ensures that the mushrooms cook evenly.

One more step to consider: if you’d like to season the mushrooms, you can do so about four minutes before the end of cooking time.

As you can see above, fresh thyme leaved and a drizzle of syrupy balsamic vinegar are my favorite seasonings here.

Shake the basket of the air fryer again, then continue with the last few minutes of air frying. At this point, your mushrooms are ready.

Serving suggestions

You may make a batch of the air fryer mushrooms with a specific purpose in mind: putting them into a vegan pasta dish, for example.

Once you have them in the fridge, though, I bet you’ll find yourself wanting to add them to everything.

I routinely sprinkle them onto bowls of savory oats, crostini with cashew cheese, the top of a bowl of mushroom bulgur bean chili, or a cup of vegan potato leek soup.

You’ll find your own favorite uses. And as you do that, you can rest assured that you’re coming up with new ways to enjoy an especially nutritious veggie.

Meal prep & storage

The air fryer mushrooms can be stored in an airtight container in the fridge for up to four days.

The recipe makes only two servings (easily doubled), and I almost never have reason to freeze them. But you can freeze them, for up to six weeks.

Within the vegetable kingdom, mushrooms can be a little intimidating to cook. This recipe is an approachable starting point, and I hope you’ll find it useful!

xo