Dairy-Free Tofu Tikka Masala

Ingredients

• 45 ml (3 tablespoons), dividedchopped fresh coriander
• 25 ml (5 teaspoons)lemon juice
• 2 cloves, crushedgarlic
• 5 ml (1 teaspoon)grated fresh ginger
• 5 ml (1 teaspoon), or to tasteminced jalapeño
• 5 ml (1 teaspoon)chilli powder
• to tastesalt
• 227 g (8 oz)firm or extra-firm tofu
• 30 ml (2 tablespoons)oil
• ½ medium onion, thinly sliced into 2.5 cm piecesonion
• 1.25 ml (¼ teaspoon)ground turmeric
• 60 ml (¼ cup)unsweetened dairy-free yoghurt
• 240 ml (1 cup)plain unsweetened milk alternative, preferably soy-, coconut- or cashew-based
• to garnishchopped coriander
• to servedairy-free naan bread or rice

Instructions

1. 1

   Mix the marinade

   In a medium bowl, combine 22.5 ml (1½ tablespoons) of the coriander with the lemon juice, garlic, ginger, jalapeño and chilli powder. Add a little salt.

2. 2

   Marinate the tofu

   Stir the tofu into the lemon and coriander mixture until coated all over. Leave it to marinate for 1 hour.

3. 3

   Soften the onion

   Warm the oil in a pan over a medium heat. Add the onion and sauté for 3–5 minutes, until translucent.

4. 4

   Make the sauce

   Whisk in the turmeric, then add the yoghurt, milk alternative and remaining 22.5 ml (1½ tablespoons) coriander. Stir and cook for a few minutes, until the sauce thickens slightly.

5. 5

   Cook the tofu

   Add the tofu and its marinade to the sauce. Cook over a medium heat for 5 minutes.

6. 6

   Adjust the seasoning

   Taste the sauce and add salt if needed; the flavours should be lively.

7. 7

   Garnish and serve

   Scatter over fresh coriander and serve straight away with dairy-free naan or heated rice.

What is tofu tikka masala?

Tikka masala is a spiced curry-style dish associated with Indian cooking and widely adapted in British kitchens. This plant-based version uses tofu in place of meat and dairy-free yoghurt and milk alternative for a creamy sauce.

The tofu is marinated with lemon, aromatics and chilli before being warmed in the sauce. That short marinade seasons it directly, while the coriander is divided between the marinade and the sauce for freshness throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 12g protein, 10g carbs, 12g fat.

Tofu provides most of the protein, while the oil and tofu contribute much of the fat. The milk alternative, onion and any rice or naan served alongside supply carbohydrates; the accompaniment can add substantially to the plate. For balance, serve with a generous portion of vegetables alongside the curry.

The tofu marinade

Firm tofu: its shape holds up when stirred into the sauce, while extra-firm tofu gives an even sturdier bite. If it is very wet, pat it dry before adding it to the marinade.

One-hour rest: the recipe calls for a full hour of marinating, even though the stated cooking time is 25 minutes. Plan for that resting time separately.

Building the sauce

Onion: cook it until translucent rather than deeply browned, so it softens and provides a mild base for the sauce.

Dairy-free choices: unsweetened yoghurt and milk alternative keep the sauce savoury. Soy, coconut or cashew-based milk alternatives are suggested; check that the one you use is plain and unsweetened.

Getting the texture right

Sauce: let it cook for a few minutes after adding the yoghurt and milk alternative, stirring until it thickens a little. It should still be loose enough to coat the tofu and sit comfortably alongside rice or naan.

Tofu: once added, cook it for 5 minutes over a medium heat. Stir gently so the pieces remain intact as they warm through.

Balancing the flavour

Chilli: jalapeño and chilli powder both contribute heat, so the jalapeño amount can be adjusted to taste. Add salt at the end as well as at the initial seasoning stage, since the sauce can change as it cooks.

Coriander: reserve half for the sauce and use fresh chopped coriander as a final garnish. The finishing herbs add a fresh contrast to the warm spices.

What to serve with it

Rice: heated rice makes a simple base and catches the creamy sauce. Dairy-free naan is the other suggested accompaniment for scooping up the tofu and sauce.

Serve the dish immediately after garnishing, while the tofu and sauce are hot.

Recipe notes & tips

• Cut or break the tofu into bite-sized pieces so the marinade can coat them evenly.
• Use unsweetened milk alternative to keep the sauce savoury.
• Keep the pan at a medium heat once the tofu goes in, and stir gently.
• Taste before serving and adjust the salt and chilli to suit your preference.
• Prepare the rice or naan while the sauce cooks so it is ready to serve hot.

Variations

• Milder curry: reduce or omit the jalapeño for less heat.
• More heat: add extra jalapeño to taste.
• Coconut note: choose an unsweetened coconut-based milk alternative for a different flavour.
• Extra vegetables: serve the curry with cooked vegetables on the side.
• Rice bowl: spoon the tofu and sauce over heated rice instead of serving naan.

Common mistakes to avoid

• Skipping the marinade: the tofu misses the lemon and spice seasoning; allow the full 1-hour rest.
• Using sweetened milk: it can make the curry taste unexpectedly sweet; choose a plain, unsweetened alternative.
• Overcooking the onion: deeply browned onion can dominate the mild sauce; stop when it turns translucent.
• Boiling the sauce hard: it can reduce too quickly; keep it at a gentle medium heat and stir.
• Stirring roughly: tofu can break into small pieces; fold it into the sauce gently.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan over a low heat, stirring occasionally; add a splash of water or milk alternative if the sauce has thickened.

Frequently asked questions