Vegan Tikka Masala


Vegan tikka masala leaps over two hurdles: dairy and meat.

Vegan Tikka Masala

Tikka masala is typically a chicken dish, but in this version from Registered Dietician Ashley Koff, tofu is used to make it vegetarian. For the dairy, everyday dairy-free alternatives are used and the cheese is skipped – trust me, it really isn’t needed with all of these spices!

Special Diet Notes & Option: Vegan Tikka Masala

This vegan tikka masala is naturally vegetarian, dairy-free / non-dairy, egg-free, gluten-free, peanut-free and tree nut-free.

Just keep in mind that much of our soy supply is GMO. Source non-GMO and organic tofu and soy ingredients made with whole soy (not isolated soy proteins). Wildwood Foods offers a great line-up of organic, whole soy products that are also completely unsweetened! They can be hard to find, but are sold in many grocers throughout the U.S. and worth seeking out.

Tofu Tikka Masala
Prep time
Cook time
Total time
Serves: 4 servings
  • 5 teaspoons lemon juice
  • 1 teaspoon ginger, grated
  • 2 garlic cloves, crushed
  • 1 gram jalapeno chile, chopped
  • 3 tablespoon cilantro, chopped and divided
  • 1 teaspoon chili powder
  • Salt to taste
  • ½ pound organic sprouted firm or extra-firm tofu
  • 2 tablespoons vegetable oil
  • ½ medium onion, chopped in 1-inch long thin slices
  • ¼ teaspoon turmeric powder
  • 3-4 tablespoons plain or unsweetened dairy-free yogurt
  • 1 cup plain unsweetened soymilk (such as Wildwood Organic) or unsweetened milk alternative of choice
  • Chopped cilantro (for garnish)
  1. In a bowl, mix the lemon juice, ginger, garlic, jalapeno, half of the cilantro, and chili powder. Season to taste with salt, and stir in the tofu until well-coated. Let marinate for 1 hour.
  2. Heat the oil in a pan over medium heat and stir in the onions. Cook for 3 to 5 minutes, or until translucent.
  3. Slowly add the turmeric powder, yogurt, milk alternative and remaining cilantro to the pain. Stir and cook for a few minutes until sauce thickens.
  4. Add the tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.
  5. Garnish with fresh cilantro and serve immediately with dairy-free Indian Naan bread or heated rice.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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