Vegetarian Tikka Masala

Vegetarian Tikka Masala

16 Reviews
From: EatingWell Magazine, November/December 2013

In this vegetarian tikka masala recipe, we combine crisp tofu pieces and vegetables in a spiced tomato sauce to make a healthy and flavorful dish. If you like spicy food, increase the amount of crushed red pepper. Serve with steamed brown rice for a healthier take on a classic takeout dish.

Ingredients 5 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons garam masala
  • 1 teaspoon ground turmeric
  • ¾ teaspoon salt
  • ¼ teaspoon crushed red pepper (optional)
  • 2 14-ounce packages extra-firm or firm tofu
  • 1 tablespoon canola oil plus 2 teaspoons, divided
  • 1 large onion, halved and sliced
  • 1 large red bell pepper, quartered and sliced
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 1 28-ounce can diced tomatoes
  • ⅓ cup half-and-half


  • Active

  • Ready In

  1. Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.
  3. Add the remaining 2 teaspoons oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.
  4. Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.

Nutrition information

  • Serving size: 1⅔ cups
  • Per serving: 231 calories; 14 g fat(3 g sat); 5 g fiber; 16 g carbohydrates; 16 g protein; 69 mcg folate; 6 mg cholesterol; 7 g sugars; 0 g added sugars; 1,732 IU vitamin A; 65 mg vitamin C; 401 mg calcium; 4 mg iron; 560 mg sodium; 693 mg potassium
  • Nutrition Bonus: Vitamin C (108% daily value), Calcium (40% dv), Vitamin A (35% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 2 medium-fat meat, 1½ fat

Reviews 16

April 11, 2019
profile image
By: alexandra david
BLOOM THE SPICES. Any curry needs the spices and aromatics bloomed (fried), including ginger, onion,etc. Don't coat the tofu with spice mix. it will never bloom and be inedible. The ingredient list here is good, the instructions are the problem like so many things on eating well. Should be - 1. bloom/fry all spices. 2. add onions and flour, saute until onions are translucent. de-glaze pan with 1 cup water. 3. Add all other ingredients. Swap half-and-half with greek yogurt to cut the spicy-ness. If not sure about spice level, start with half the garam masala the first time. Do no add more garam masala at end, because raw spices in curry are unpalatable.
January 11, 2018
profile image
By: Ashley Morrissey
Loved this! Even awesome leftover (possibly more awesome). I'm not vegetarian or vegan and struggle with tofu but this was great. I did follow the recommendation to reduce the garam masala
July 05, 2017
profile image
By: Laura Walther Schaefer
I would agree with the comments regarding garam masala. The gm I use, at that quantity, would not turn out well. So, I did a mix of gm and curry powder. I also added extra water to help cook my other addition- spinach. This is delicious. I would make it again.
December 17, 2015
profile image
By: EatingWell User
do not use 3 tablespoons of garam masala!! My first time cooking this dish, and using garam masala. I wish I'd read the reviews before making this dish and having to throw this out, I hate wasting food. I had a feeling that there was a typo in the recipe and it was meant to be 3 teaspoons, not 3 tablespoons of garam masala. I'll try this again, and add spinach at the end.
October 05, 2015
profile image
By: EatingWell User
I switched coconut cream for the half and half and it added a wonderfully sweet taste. LOVE this recipe. So easy. Make sure you crisp the tofu when you fry it.
June 14, 2015
profile image
By: EatingWell User
Great with these changes If you want a quick and delicious Tikka Masala recipe for dinner tonight, then this recipe is the one you should try....but with changes. After reading the reviews, I substituted the spices as follows: 1 Tblsp minced ginger, 1 Tblsp minced garlic, 3 tsp garam masala, 2 tsp coriander, 2 tsp ground cumin, 1/4 tsp chili plus the salt and pepper as listed. I followed the recipe exactly except for the changes in the spices and it was a delicious dinner that I would make again. Pros: Quick, vegetarian
February 10, 2015
profile image
By: EatingWell User
Too tomato-ey This recipe is just awful. They call for way too much tomatoes, it turned out bland and just overall disappointing. Nothing close to the taste of tikka masala from even a mediocre Indian restaurant. Pros: None Cons: too much tomatoes, bland
September 23, 2014
profile image
By: EatingWell User
Gross This recipe is terrible, and does not have any pros. I made a huge pan of it tonight for dinner and literally threw the entire thing out.
March 02, 2014
profile image
By: EatingWell User
Follow these revisions and its an awesome recipe! Follow these revisions to a great recipe! Only use 1/4 the called for amount of tomatoes so 1 14 oz can with its juice. Do not put ginger in this!!! I am sure that is why this recipe was said to be off. Also add juice of about 1/3 of a lemon. When finished with recipe lightly salt and sprinkle with basil.. Pros: Very flavorfull..easy...and inexpensive Cons: Recipe needs editing
More Reviews