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Tofu Tikka Masala

Easy Tofu Tikka Masala

This easy Tofu Tikka Masala is perfect for a delicious weeknight dinner. Rich and creamy with crispy baked tofu this curry is bursting with flavour! 
Course Dinner
Cuisine Fusion, Indian
Prep Time 1 hour
Cook Time 30 minutes
Servings 4
Calories 287kcal


  • 1 tbsp olive oil
  • 1 medium white onion cut in half adn sliced thinly
  • 3 cloves of garlic minced
  • 1 + ½ a tbsp finely grated ginger
  • 1 280g/10 oz pack of extra firm tofu cut into similar sized cubes
  • ½ a 283g jar of tikka masala paste I used Patak's
  • 250 g/ 1 cup natural plain yoghurt divided into 2 parts - one part 100g/¼ of a cup, then the next part 150g/ ¾ of a cup
  • 240 g ½ a lb of chestnut/brown mushrooms wiped clean and cut into quarters
  • 1 large green bell pepper (capsicum) pith and seeds removed then cut into chunks
  • 1 400g/ 14.5oz can of chopped/diced tomatoes
  • A small handful of fresh coriander/cilantro + more for serving. Stems removed then roughly chopped.
  • ¼ tsp sea salt
  • ¼ tsp freshly cracked black pepper

For serving

  • Basmati rice/naan/chapati


  • Preheat the oven to 180C/356F. I use a fan assisted oven.
    Double line a baking tray with kitchen paper. Place the cubed tofu on top of the paper. Cover the tofu with another double layer of kitchen paper. Place another baking tray on top of the tofu and then place 4 or 5 cans of beans or a heavy cast iron pan on top of the tray.
    Leave for about 20 minutes.
  • In a large bowl mix together one tablespoon of the tikka masala paste with 100g/ ⅓ of a cup of the yoghurt.
    Once the tofu has been pressed add it to the yoghurt mix, make sure all the tofu is coated in the mixture then cover and leave to marinate for at least 30 minutes.
  • After 30 minutes remove the tofu from the bowl, spread it evenly on a lined baking tray then bake in the oven for 20 to 30 minutes. Turn the pieces of tofu halfway through cooking.
  • While the tofu is baking make the curry.
    Heat one tablespoon of oil in a large sauté pan. Add the sliced onion and ¼ teaspoon of salt and cook for about 10 minutes.
    Once the onion is translucent and springy add the minced garlic and grated ginger along with the remaining tikka masala paste to the onion and cook for a minute or two.
    Add 50ml/ ¼ cup of water to the paste and cook until the water evaporates. Stirring consistently.
  • Add the mushrooms and green pepper and cook for a minute or two making sure they are both covered in the sauce.
    Now pour in one can of chopped/diced tomatoes plus 100ml/½ a cup of water. Add ¼ teaspoon of freshly cracked black pepper now.
    Stir well then simmer uncovered for 10 to 15 minutes, stirring occasionally.
  • Once the sauce has reduced a bit and is nice and thick check the seasoning then slowly start adding the remaining yoghurt. Stir constantly to incorporate the yoghurt into the sauce.
  • Remove the tofu from the oven then add it to the curry and stir it into the sauce.
    Stir in the chopped coriander/cilantro.
    Leave to cool slightly then serve with rice, naan or chapati.


  • Tofu - You will need extra firm tofu for this recipe. You should find it in most large supermarkets in the chilled aisle. I recommend pressing the tofu before you marinate it.
  • Tikka Masala Paste -  I use Patak's tikka masala paste, this is not an add, I have found this to be the best (and easiest to find) paste. Make sure to use the paste and not the simmer sauce!
  • Yoghurt - I have made this curry with full-fat, low-fat and zero-fat yoghurt, all resulted in a really good curry however the full-fat yoghurt does make for a creamier tikka masala.
  • Vegan - to make this vegan you will need to swap the Patak's paste for a vegan paste, most large stores now make their own versions of this. You will also need to swap the yoghurt for a dairy-free alternative. I recommend a plain non-dairy yoghurt, coconut might not work here.
  • Save time -  you can save time making this by marinating the tofu the night before.
  • Save Calories - if you're watching those calories, you can save some by using low-fat or zero-fat yoghurt when making this. You could also save some calories by serving it with chapati instead of rice.
  • Storing/freezing/reheating - I don't recommend freezing this curry, this is due to the yoghurt. There is a high chance it will split once defrosted and reheated. Any leftovers can be stored in the fridge and should be used within 2 days. Reheat it on the hob until it is piping hot. Please note that there may be some texture difference in the tofu though.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of 4 and does not include rice/naan or chapati. 
  • For US readers - I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy. For best results, I recommend weighing all ingredients if possible


Calories: 287kcal | Carbohydrates: 21.4g | Protein: 12.5g | Fat: 17.7g | Saturated Fat: 1.1g | Sodium: 133mg | Potassium: 408mg | Fiber: 4.1g | Sugar: 6g | Calcium: 326mg | Iron: 2mg