Tikka Masala

YouTube video

Tikka Masala

Jill Dalton
Plant Based Tikka Masala just doesn’t get any better than this. One of the dishes I used to love when I went to an Indian restaurant was Chicken Tikka Masala and I have been trying to perfect a Plant Based recipe for a few years. Finally, I think I have it. This recipe is rich and creamy and filled with veggie goodness.
5 from 2 votes
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 504 kcal



  • Preheat oven to 400°
  • Drain and cube tofu
  • Place tofu chunks on parchment lined cookie sheet and bake for 15 minutes (while you prepare the rest)
  • Heat a large skillet on medium high
  • Dry fry the coriander and cumin for about 1 minute
  • Add the onions, cauliflower, red bell pepper and a couple Tbsp of water and fry for a few minutes
  • Add the garlic, ginger, red chili, cilantro, garam masala, smoked paprika, turmeric, pepper, tomato paste & canned tomatoes to a blender and blend until smooth
  • Add sauce to the mixture in the pan
  • Add the baked tofu, raisins and coconut milk and cook until cauliflower is soft ( about 20 min )
  • Add the lime juice, almond milk and cilantro and serve.


Calories: 504kcalCarbohydrates: 48gProtein: 19gFat: 30gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 549mgPotassium: 973mgFiber: 10gSugar: 7gVitamin A: 1485IUVitamin C: 68mgCalcium: 287mgIron: 9mg

20 thoughts on “Tikka Masala”

  1. Just an FYI – I printed off this recipe and there is no title on the printed page, so I had to write TIKKA MARSALA on the top so I knew what it was and your website doesn’t show up on the printed page either. So I wrote that down as well. Thanks for sharing this recipe. I’m a BIG fan of Indian cooking and make it all the time! Can’t wait to try this one!

  2. Hi Jill, I made the Tikka Masala and it’s awesome just as all your recipes are. Thank you soooo much for another amazing dish. Without your mouth watering recipes I’d never be successful at being vegan. I’ve tried many other recipes and yours are the best hands down. So… Thank You very much.

  3. Hello, I made this recipe and let me tell you it’s amazing. Thank you for sharing and I find the video very useful ??

  4. Hi Jill, I have been on a plant based diet for over a year and a half, and I must say that your recipes are delicious. I made this dish yesterday and my husband said, “this is a keeper”! We both really loved this dish. Thank you for you hard work.

  5. Christine in NC

    Hi Jill, You are just adorable – beautiful and bright – and your work is contributing to better health at our house! I made this dish, added mushrooms at the end, and served it over a heaping pile of fresh spinach. It was so flavorful and tasty I’m disappointed there were so few leftovers for my lunch tomorrow.

  6. Keeley - Ontario Canada

    trying this tonight, wondering if anyone has calculated the nutrition values to enter in to my fitness pal?

  7. We loved the recipe too. However it could be a bit spicier so I added chipotle spice to kick it up a notch.. It’s a keeper.

  8. Deborah Pitrone

    You helped me ROck @ our monthly cardiac “Esselstyn’ support meeting tonight. I have never cooked Indian( the theme for this vegan affair). My dish was empty while others carried home full crockpots

  9. Made this last night and it was delicious! It was easy add some different vegetables that I had on hand. This recipe also doubled well. Thanks, Jill!

  10. The little chili pepper you used….is that like a Fresno chili…or what kind was it? There are so many different kinds of peppers at the market.

  11. James Brian Mahon Jr.

    Made this dish on Thursday. Sooooooo good. Came out perfect. Leftovers were great! Goes well with the lentil flatbreads

  12. I’ve been meaning to comment on this several times since I’ve made it that much! It’s just delish with all those beautiful Indian spices combined. I can’t use coconut milk, for my daughter is allergic so I used Cashews and made my own Cashew cream/milk. Also, I didn’t use Tofu but threw in garbanzo beans– perfect. It seems it just gets better every time I make this. I highly recommend trying it.

  13. I made this last night. My family doesn’t like tofu so I used garbanzo beans as you suggested. The family LOVED it! I’m curious what others put with it. I cooked brown rice and poured it on top. I also doubled the recipe. However, I did not double the coconut milk. One can was enough. Had I doubled it would have been way to soupy. Was very yummy. Definitely will make again.

  14. This is so delicious, Jill! Your recipes are amazing and are the only reason I’ve been so successful following a WFPB lifestyle for a year and a half. I have learned over that time to watch the video before making the dish because I sometimes discover important information in the video that isn’t included in the written instructions. I use an online website (“copy me that”) to capture all the little details that make the dish turn out just perfectly. Here is an edited version of your Tikka Masala recipe that includes a few pieces left out of the written recipe and/or added in the comments:
    15 ounces chickpeas ~or~ 14 oz firm tofu
    2 teaspoons cumin
    2 teaspoons coriander
    1 onion, chopped
    ½ cauliflower, florets
    1 red bell pepper, chopped
    2 cloves garlic, minced
    1 inch ginger, minced
    ½ red chili pepper
    1 teaspoon garam masala
    1 teaspoon smoked paprika
    ½ teaspoon turmeric
    ¼ teaspoon cracked pepper
    1 tablespoon tomato paste
    15 ounces chopped tomatoes
    ½ cup raisins, chopped
    15 ounces coconut milk
    ½ cup almond milk, unsweetened
    1 bunch cilantro
    1 lime, juice
    Preheat oven to 400°. If using chickpeas as your protein, measure out 15 oz drained. If using tofu as your protein, drain and cube tofu. Place tofu chunks on parchment lined cookie sheet and bake for 15 minutes (while you prepare the rest.)
    Heat a large skillet or cooking pot on medium high. Dry fry the coriander and cumin for about 1 minute.
    Add the onions, cauliflower & red bell pepper to spices and stir. When it starts to stick, add a couple Tbsp of water to keep spices from burning and fry for 5-10 minutes until onions are translucent.
    Add the canned tomatoes & tomato paste, garlic, ginger, red chili, ½ the bunch of cilantro, garam masala, smoked paprika, turmeric, pepper, & ½ the coconut milk to a blender and blend until smooth. Pour sauce over the mixture in the skillet.
    Add the raisins , the rest of the coconut milk, and baked tofu and cook until cauliflower is soft, about 20 minutes.
    Add the lime juice and almond milk, sprinkle the chopped cilantro on top and serve plain or over rice or spinach.

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