Vegan Tofu Tikka Masala

Here’s how to make it…


  • 400ml coconut milk
  • 200g firm tofu
  • 4 tomatoes
  • 2 bell peppers
  • 1 carrot
  • 1 brown onion
  • A handful of sugar snaps
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 tbsp coconut oil
  • 2 tbsp tomato puree
  • 2 tbsp garam masala
  • 1 tbsp turmeric
  • 1 tbsp smoked paprika
  • 1 tsp hot chilli powder
  • 1 tsp dried fenugreek
  • A pinch of sea salt & black pepper


  • Begin by pre-heating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Drain and lightly press the tofu to remove the excess water. Chop in to bite size pieces
  • Add the tofu to a bowl along with a little melted coconut oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the tofu on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until crispy
  • While the tofu is baking, prepare the curry. Peel and finely chop the onion. Add the onion to a large pan along with the remaining coconut oil. Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic and ginger. Add the garlic and ginger to the pan along with the tomato puree, spices and fenugreek
  • Stir to combine then saute for 5 minutes
  • Chop the bell peppers and carrot in to bite size pieces. Add the bell peppers and carrot to the pan along with a handful of sugar snaps
  • Stir to combine then saute for a further 5 minutes
  • Add the coconut milk. Stir to combine then simmer on a medium heat until the carrot is soft
  • Chop the tomatoes in to quarters. Add the tomatoes to the pan and stir to combine
  • Remove the tofu from the oven and transfer to the curry
  • Stir to combine, season to taste then serve

This recipe serves 4.

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