If you love flavorful Indian curries but want something healthy and protein-packed, this Tofu Tikka Masala is the perfect recipe. It’s a creamy, smoky, and comforting dish made with marinated tofu cubes simmered in a rich tomato-based curry — all without using heavy cream.
WATCH HOW TO MAKE TOFU TIKKA MASALA:
This recipe is high in protein, completely vegetarian, and easy enough for weeknight dinners, yet impressive enough for special occasions. Pair it with masala missi roti, naan, or simple steamed rice, and you’ll have a cozy Indian meal that everyone will love.
Unlike many restaurant-style curries that use cream, this gravy gets its silky texture from roasted makhana (fox nuts) and cashews, blended with tomatoes for a natural creaminess.
Instead of paneer, I use extra-firm tofu, which is packed with protein and soaks up all the flavors beautifully once pressed and marinated. The tofu is first marinated in yogurt and spices, then grilled or air-fried for that authentic smoky char, and finally finished with dhungar (a quick coal-smoking technique) for the signature tandoori aroma.
Whether you’re vegetarian or simply looking for a new tofu curry recipe to add to your weekly rotation, this dish ticks all the boxes.
Why You’ll Love This Tofu Tikka Masala:
✨ High Protein Vegetarian Meal – Extra-firm tofu is rich in plant-based protein, making this a wholesome and filling curry.
✨ Creamy Without Cream – Blended tomatoes, roasted makhana, and cashews create a restaurant-style curry without heavy cream.
✨ Authentic Indian Flavors – Yogurt marinade, kasuri methi, and the smoky dhungar technique bring classic North Indian flavors.
✨ Easy to Cook – Simple steps, pantry spices, and multiple cooking options (stovetop, oven, air fryer).
✨ Versatile – Pairs perfectly with roti, naan, missi roti, or rice.
Cooking the Tofu:
Traditionally, I like to roast the tofu skewers directly over the gas flame for that authentic smoky char. But you can also make it more convenient:
Oven Method – Arrange the marinated tofu cubes with peppers and onions on skewers or a lined tray. Bake at 370°F (190°C) for 10–15 minutes, brushing with a little oil midway.
Air Fryer Method – Place the marinated tofu in the basket and air fry at 350°F (175°C) for 10 minutes, checking halfway through and brushing lightly with oil for even roasting.
Both methods dry the marinade slightly and give the tofu a nice roasted flavor, making them great alternatives to grilling on the flame.
Pro Tips for the Best Tofu Tikka Masala:
- Press the Tofu is Key – Don’t skip pressing the tofu. It ensures the cubes are firm, absorb the marinade deeply, and hold well on skewers.
- Balance the Heat – Kashmiri red chili gives color without much spice. Adjust with regular red chili if you prefer more heat.
- Make it Vegan – Use dairy-free yogurt, ,plant-based milk and oil for a completely vegan tikka masala.
- Meal Prep Friendly – The gravy can be made 2–3 days ahead; just grill tofu fresh before serving.
Serving Suggestions:
Serve this Tofu Tikka Masala curry with:
- Masala missi roti or whole wheat parathas for a rustic Indian meal
- Jeera rice or simple steamed basmati rice
- Naan or kulcha for a restaurant-style pairing
- A side of plain yogurt or raita to balance the flavors
If you like this, please try my other recipes:
- Nargisi Kofta In Cashew Kewra Gravy
- Paneer Pineapple In Pistachio Gravy
- Stuffed Peppers in Creamy Cashew Gravy
- Makhmali Malai Kofta
Tofu Tikka Masala - this smoky and creamy Tofu Tikka Masala is a high-protein vegetarian curry made with tofu, tomatoes, roasted makhana, and cashews. No cream needed — just simple, wholesome ingredients for a cozy homemade Indian dinner. Pair it with masala missi roti, naan, or rice, and some beetroot yogurt raita for the perfect meal! 🌿✨
- 16 oz extra firm tofu pressed under a heavy weight in the fridge for 2 hours, (approx. 450 grams), cut into cubes
- 1 cup mixed color bell peppers , cut into cubes
- 1 large onions , cut into cubes
- 4 tbsp hung curd or greek yogurt
- 1 tbsp besan (gram or chickpea flour) gram flour
- 1 1/2 tbsp mustard oil
- 1 tsp red chili powder
- 1/2 tsp kashmiri red chili powder , for extra color and mild heat
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp kasoori methi , crushed
- 1 tsp mango powder (amchur)
- 1/2 tsp carom seeds (ajwain)
- salt , to taste
- 4 large tomatoes , about 2 cups
- 1/4 cup roasted makhana (popped lotus seeds)
- 8-10 cashews
- 3 tbsp ghee , or oil
- 1 bay leaves
- 1 inch cinnamon sticks
- 2 cloves
- 2 medium onions , very finely grated or minced
- 1 tbsp ginger green chili paste
- 1 1/2 tsp red chili powder
- 1 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tbsp kasoori methi , crushed
- 2-3 tbsp leftover marinade
- 3/4 cup milk
- 2/3 tsp garam masala
- 1 tsp sugar
- salt , to taste
- 1 tbsp ginger , chopped
- 1 tbsp cilantro , chopped
- 1 tbsp green onions , chopped
- 1 coal
- 1 tsp ghee
- masala missi roti or parathas
- beetroot yogurt raita
-
In a bowl, whisk together all the marinade ingredients
-
Add the pressed tofu cubes along with bell peppers and onion. Coat everything well and refrigerate for at least 30 minutes.
-
Blend tomatoes with roasted makhana and cashews into a smooth paste.
-
Heat ghee or oil in a pan, add bay leaf, cinnamon stick, and cloves.
-
Add grated onions and sauté until golden brown. Stir in ginger-garlic-green chili paste.
-
Add the tomato-makhana-cashew puree with chili powder, coriander powder, turmeric, salt, and kasoori methi. Cook covered until the oil separates.
-
Stir in 2–3 tbsp leftover marinade and cook for another 2–3 minutes.
-
Add milk, sugar, and finish with garam masala. Garnish with chopped ginger and cilantro.
-
Roast the marinated tofu skewers directly over the gas flame until lightly charred and smoky.
Traditionally, I like to roast the tofu skewers directly over the gas flame for that authentic smoky char. But you can also make it more convenient:
Oven Method – Arrange the marinated tofu cubes with peppers and onions on skewers or a lined tray. Bake at 370°F (190°C) for 10–15 minutes, brushing with a little oil midway.
Air Fryer Method – Place the marinated tofu in the basket and air fry at 350°F (175°C) for 10 minutes, checking halfway through and brushing lightly with oil for even roasting.
-
Slide them into the gravy and mix gently.
-
Place a small steel bowl in the center of the pan and then place a hot coal in it. Drizzle ghee on top of the coal and cover the entire pan so that it becomes infused with a rich, smoky flavor. Let it infuse for 3–4 minutes, then remove the coal.
-
Serve your Tofu Tikka Masala with masala missi roti or paratha, and beetroot yogurt raita.
Recipe Video
- Pressing Tofu is Key – Don’t skip pressing the tofu. It ensures the cubes are firm, absorb the marinade deeply, and hold well on skewers.
- Balance the Heat – Kashmiri red chili gives color without much spice. Adjust with regular red chili if you prefer more heat.
- Make it Vegan – Swap yogurt with plant-based yogurt and use oil and non-dairy milk.
- Batch Cooking – The gravy can be made ahead and refrigerated for 2–3 days. Grill tofu fresh before serving.
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
