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vegan tofu tikka masala curry

Tofu Tikka Masala Curry (Vegan/Instant Pot/Stove Top)

A flavorful and creamy, pressure cooked vegan curry with marinated tofu and veggie chunks tossed in a creamy onion-tomato gravy! Goes great with any Indian bread and/or rice!
Course Brunch, Dinner, Lunch
Cuisine Indian, North Indian
Keyword tikka, tofu, Vegan
Author Vanitha

Ingredients

  • 1 packet (14 oz/396gm) Firm Tofu
  • 1 cup cubed onions
  • 1 cup cubed green bell peppers

FOR THE TOFU TIKKA MARINADE:

  • 1 tbsp ginger
  • 1 tbsp garlic
  • ½ tsp haldi/turmeric powder
  • ½ tsp black pepper powder
  • 2 tsp Kashmiri red chili powder it is mild; or use 1 tsp cayenne pepper powder
  • 1 tsp garam masala powder I used MDH brand Kitchen King Masala; you can use your own favorite
  • 2 tbsp lemon/lime juice
  • ½ tsp salt or more if needed

FOR THE SAUCE:

  • 3 tbsp neutral oil
  • 1 cup chopped onions
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • ½ Serrano pepper/green chilis sliced (optional)
  • 2 cups chopped tomatoes
  • 12 to 15 cashews
  • ½ tsp haldi/ground turmeric powder
  • ¼ tsp black pepper powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1 tsp Kashmiri red chili powder
  • Salt to taste
  • ¼ cup coconut milk
  • ½ cup water or as needed
  • 1/2 tsp chaat masala powder (optional)
  • 1 tbsp crushed kasoori methi/dried fenugreek leaves (optional)

FOR GARNISH:

  • Freshly chopped cilantro/coriander leaves

Instructions

PREPARING THE TOFU TIKKA MIXTURE:

  1. Drain the tofu from its package, blot excess moisture with a paper towel and cube tofu into large chunks or cubes.
  2. To marinate tofu tikka mixture, firstly, in a small mixing bowl, combine all the marinade ingredients and mix well.
  3. To this, add the cubed tofu, onions and bell peppers.

  4. Toss gently, cover and set aside for a minimum of 30 to 40 minutes or even overnight for the tofu to drink in all the flavors of the spices!

  5. Meanwhile, prep the other ingredients: chop onions and tomatoes; grate ginger and garlic.

TO MAKE THE TOFU TIKKA MASALA:

  1. Press the sauté button on the Instant Pot.

  2. Once “hot”, add 2 tbsp oil; stir in the marinated tofu tikka mixture.

  3. Gently sauté and brown lightly, tossing often, making sure to remove any browned ingredients sticking to bottom of pan in between. Be gentle so as to not break the tofu cubes apart.

  4. When the veggies and tofu are slightly roasted, remove using a slotted spoon onto a plate. Set aside.

  5. Add 1 more tablespoon of oil to the pan.

  6. Stir in chopped onions, chopped serrano and grated ginger and garlic.
  7. Sauté for a couple of minutes until the onions turn soft, making sure to deglaze the pan by rubbing it with the spatula to remove any browned mixture sticking to bottom of pan.
  8. Tip in the chopped tomatoes, a dash of salt and all the spices under sauce ingredients.
  9. You can add cashews too at this stage. I have added whole, but you could add chopped too.
  10. Sauté until the tomatoes turn soft and almost cooked.
  11. Stir in ½ cup water and mix well.

  12. Close the Instant Pot. Cancel sauté button and pressure cook on high for 4 minutes.

  13. Now, either puree this cooked tomato-onion mixture in the pot itself using an immersion blender (if it is powerful enough) or remove and make a fine puree in a blender jar, taking care to cool a bit.
  14. Once blended until smooth, return to the inner pot of Instant Pot.
  15. Press the sauté button again and add ½ cup water, tofu tikka mixture, ¼ cup coconut milk and salt to taste.
  16. Mix well and bring to a boil and then simmer for 2 to 3 minutes.

  17. If making on stove top, sauté the tofu mixture, remove and set aside.

    Then make the masala in the same pan, puree and then return the puree to the same pan.

    Add some water along with the tofu tikka mixture. Gently mix so as not to break the tofu chunks.

    Add coconut milk (or cream), bring to a gentle simmer.

  18. Once the mixture comes to a simmer, add ½ tsp of chaat masala (or you could use amchur powder/dry mango powder) for added oomph in gravy as we love the flavor of this tangy Indian spice powder.

    Adding a splash of lemon juice would do too instead.

  19. I have stirred in some dried fenugreek leaves (kasoori methi) too. This is again optional.
  20. Mix well and adjust consistency of gravy according to your preference.
  21. Garnish with freshly chopped coriander leaves and serve hot with your bread of choice like naan, rotis, parathas or even fresh pita bread too!

  22. We enjoyed this delicious Vegan Tofu Tikka Masala Curry with wedges of soft pita bread and a quick Pressure Cooker Vegetable Pulao I had made.

  23. Enjoy Foodies and Happy Cooking/Eating!

Recipe Notes

  • Adjust the amount of spices according to personal preference.
  • Same recipe can be made using paneer and substituting cream for coconut milk.
  • To avoid the tofu mixture from sticking to pan in Instant Pot, you can do the sautéing of tofu mixture in a separate pan on stove top.
  • Instead of fresh tomatoes, you can use canned diced tomatoes too.
  • I have used a 6qt Instant Pot Duo60 pressure cooker.