Tofu Tikka Masala

Author: Bridee   Date Posted:12 February 2019 

By using tofu in place of the classic paneer cheese in this dish, you have THE most delicious Vegan curry you are likely to try. Lip-smackingly good by itself and even better when it is accompanied by some fluffy basmati rice and vegan naan bread! 




60 g Kingland Soy Yogurt Plain

1/2 teaspoon Simply Organic Paprika

1/2 teaspoon Simply Organic Chili Powder

1/2 teaspoon Gourmet Organic Herbs Garam Masala

1 teaspoon Gourmet Organic Herbs Organic Ground Coriander

1 clove of garlic, crushed

1 teaspoon ginger grated

400 g Blue Lotus Tofu

2 tablespoons of Spiral Extra Virgin / Expeller Pressed Organic Coconut Oil 



1 tbsp Spiral Extra Virgin / Expeller Pressed Organic Coconut Oil 

1/2 teaspoon of whole Gourmet Organic Herbs Organic Cumin Seeds 

1/2 teaspoon Gourmet Organic Herbs Ground Cinnamon

3 large tomatoes, grated

1 large onion, grated

1 teaspoon ginger, grated

3 cloves of garlic, thinly sliced

1 teaspoon Gourmet Organic Herbs Organic Indian Curry Powder

1/2 teaspoon Simply Organic Chili Powder

1 tablespoon Spiral Organic Rice Syrup

3 tablespoons Kingland Soy Yogurt Plain

1 tsp salt




Combine all ingredients for the marinade, except for the tofu and the coconut oil.. Cut the tofu into 2cm cubes and add to the marinade, then marinate in the fridge for at least 30 minutes (better overnight)

Put 2 tablespoons of coconut oil in a hot pan and fry the marinated tofu until crispy on all sides for 2 minutes. Then remove from the pan and set aside.



Add coconut oil to a hot pot. Fry the cumin and cinnamon over medium heat for 20 seconds while stirring.

Add coarsely grated tomatoes, onions and finely sliced garlic to the pot with all other remaining ingredients. Pour in  250 ml of water and bring to a boil. Lower heat to medium/low and simmer with the lid on for 15 minutes (stirring occasionally).

Allow to cool slightly before pureeing curry mixture with a stick blender, in the pot. Add tofu to the sauce and simmer for a further 2 minutes at low temperature.

Serve with basmati rice, garlic naan bread (see a vegan recipe for this on our blog) and onion/cucumber pickles.


For easy and quick pickles, simply cut onions and cucumbers into thin slices, pour over a bit of white wine or apple cider vinegar and season with a pinch of salt. Allow these to soak in the vinegar while you make the curry before draining and adding to the dish when you are ready to serve.

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