Tofu Tikka Masala
Golden, spiced tofu in a rich tomato and coconut sauce. A proper creamy curry that happens to be vegan.
- Time50 min
- LevelMedium
- Costabout £1.06 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Press the tofu between kitchen paper for 10 minutes to remove water.
10 min - 2
Mix the coconut yoghurt with the cumin, coriander, paprika and turmeric. Fold in the tofu and leave for at least 15 minutes.
15 min - 3
Heat the oven to 220°C (200°C fan). Spread the tofu on a lined tray and roast for 25 minutes, turning once, until the edges are browned.
25 min - 4
Meanwhile, heat the oil in a large pan. Cook the onion for 8 minutes, then add the garlic, ginger, tomato purée and chilli powder for 2 minutes.
10 min - 5
Add the tomatoes and coconut milk and simmer for 15 minutes. Blend until smooth with a stick blender.
15 min - 6
Cook the rice following the packet instructions.
- 7
Stir the roasted tofu into the sauce, scatter with coriander and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.