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 or other neutral-tasting oil
  • ½ medium onion, chopped in 1-inch long thin slices
  • ¼ teaspoon turmeric
  • 3 to 4 tablespoons plain or unsweetened dairy-free yogurt
  • 1 cup plain unsweetened soymilk or coconut milk beverage
  • 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, 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.
Recipe by Go Dairy Free at