Tikka masala is a globally adored dish known for its rich, creamy tomato sauce, aromatic spices, and deeply satisfying flavor. Traditionally made with chicken and heavy cream, this iconic Indian-inspired curry has gotten a delicious and wholesome plant-based upgrade. This vegan tikka masala recipe swaps out animal products without sacrificing the comforting depth you know and love.
Whether you're a longtime vegan, trying meatless Mondays, or just want a cozy dish for your weeknight dinner rotation, this recipe checks every box: it's creamy, hearty, loaded with plant protein, and surprisingly easy to make from scratch.
Why This Vegan Tikka Masala Is So Popular
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No dairy, no meat, no compromises
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Creamy, flavorful sauce from real ingredients
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High in plant-based protein
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Great for meal prep or freezing
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Tastes even better the next day
Let’s get into the full recipe, including how to make the sauce, prep your protein, and serve it up with all the right sides.
Ingredients
For the Vegan Protein (Tofu or Chickpeas):
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1 block extra-firm tofu, pressed and cubed
(Alternatively, use 1.5 cups cooked chickpeas) -
2 tablespoons non-dairy yogurt or coconut milk
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1 tablespoon lemon juice
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1 teaspoon garam masala
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½ teaspoon turmeric
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½ teaspoon smoked paprika
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Salt to taste
For the Tikka Masala Sauce:
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1 tablespoon neutral oil (coconut, avocado, or vegetable)
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1 large onion, finely chopped
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4 garlic cloves, minced
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1 tablespoon fresh ginger, grated
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1 tablespoon tomato paste
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1 can (15 oz) crushed tomatoes
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1 teaspoon ground cumin
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1 teaspoon garam masala
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1 teaspoon paprika
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½ teaspoon ground coriander
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¼ teaspoon cayenne (optional, for heat)
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1 can (14 oz) full-fat coconut milk
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Salt to taste
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Fresh cilantro for garnish
Step-by-Step Instructions
Step 1: Prep the Tofu or Chickpeas
For tofu:
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Press the tofu for at least 20–30 minutes to remove excess water.
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Cube it into bite-sized pieces.
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In a bowl, mix non-dairy yogurt, lemon juice, turmeric, garam masala, and salt.
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Toss tofu cubes in this mixture to coat evenly. Let marinate for at least 15 minutes.
For chickpeas:
Skip the pressing and marinating. Just rinse, drain, and set aside your cooked chickpeas.
Step 2: Cook the Vegan Protein
For tofu:
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Heat 1 tablespoon oil in a non-stick skillet over medium-high heat.
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Add the marinated tofu and pan-fry until golden on all sides, about 8–10 minutes.
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Remove and set aside.
Chickpeas can be added directly to the sauce later—no frying required.
Step 3: Build the Tikka Masala Sauce
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In the same pan, add a little more oil and sauté chopped onions until soft and golden—about 6–8 minutes.
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Add garlic, ginger, and tomato paste. Cook for another 1–2 minutes until fragrant.
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Add cumin, garam masala, paprika, coriander, and cayenne. Stir constantly for 1 minute to bloom the spices.
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Pour in the crushed tomatoes. Let simmer for 10 minutes to reduce slightly.
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Stir in the coconut milk and season with salt.
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Blend the sauce with an immersion blender (or transfer to a regular blender) until smooth, if desired.
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Return the sauce to the pan, add tofu or chickpeas, and simmer for 10–15 more minutes so everything melds.
Serve It With
Tikka masala shines when served with any of the following:
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Basmati rice – light, fluffy, and perfect for soaking up the sauce
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Brown rice or quinoa – for a healthier twist
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Vegan naan – warm, soft, and pillowy (store-bought or homemade)
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Roti or flatbread – a great gluten-free option
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Cucumber raita or vegan yogurt – to cool down the spices
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Chutney or pickled onions – for a tangy sidekick
Make It Ahead or Meal Prep
Vegan tikka masala is a dream for batch cooking. The flavors deepen over time, making leftovers even more delicious. Here's how to store it:
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Fridge: Store in airtight containers for up to 5 days.
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Freezer: Freeze in single-serve portions for up to 2 months.
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Reheat: Warm on the stovetop or microwave with a splash of water or broth to loosen the sauce.
Variations You Can Try
The base recipe is flexible. Try these plant-based protein swaps and sauce upgrades:
Protein Options:
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Tempeh – nutty, dense, and high-protein
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Seitan – great meaty texture, especially if you’re transitioning to veganism
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Cauliflower – roasted first, then simmered in sauce
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Lentils – red lentils blend well into the sauce for a thicker stew-like consistency
Sauce Additions:
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Cashew cream instead of coconut milk for a richer, less coconut-heavy version
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Spinach – stir in a few handfuls of baby spinach toward the end of cooking
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Peas – a sweet, colorful addition
Nutritional Benefits
This vegan tikka masala recipe isn't just flavorful—it’s also loaded with good-for-you ingredients:
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High in fiber from tofu, chickpeas, or lentils
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Rich in healthy fats from coconut milk
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Anti-inflammatory spices like turmeric and ginger
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No cholesterol, unlike its dairy- and meat-based counterpart
It’s a filling, nourishing meal that fuels your body without leaving you feeling heavy.
Cooking Tips for Success
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Don’t skip pressing the tofu – It ensures crispier texture and better absorption of marinade.
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Cook your onions low and slow – This caramelization builds deep flavor.
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Taste and adjust – Add more salt, lemon juice, or coconut milk to balance spice and acidity.
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Use fresh spices – Spices lose potency over time. If yours are over a year old, it’s time to refresh.
Why Vegan Tikka Masala is a Must-Have in Your Plant-Based Kitchen
Vegan tikka masala hits all the right notes: creamy, cozy, and packed with aromatic flavor. It’s the kind of recipe that pleases both vegans and non-vegans alike—especially when served with fluffy rice and warm naan. It’s budget-friendly, easy to scale, and endlessly customizable based on what you have on hand.
If you enjoy cooking meals that reflect your values, you might also enjoy wearing them. The Dharma Store offers organic cotton t-shirts with vegan themes—so you can live and dress compassionately, all day long.
Final Thoughts
This vegan tikka masala recipe is everything a great dinner should be: rich, satisfying, healthy, and surprisingly simple to make at home. With minimal prep and everyday pantry ingredients, you’ll have a restaurant-quality dish without the takeout prices or mystery ingredients.
Whether you use tofu, chickpeas, or cauliflower, the beauty of this recipe is how customizable it is. And once you’ve mastered this base, you'll find yourself revisiting it again and again.
So roll up your sleeves, get your spices ready, and treat yourself to a bowl of comforting, creamy vegan tikka masala. Your kitchen will smell amazing—and your guests will be coming back for seconds.