Tofu tikka masala_Alpro

Vegan tofu tikka masala

  • serves 4
  • Easy

Recreate the vegan version of this classic takeaway favourite at home, using tofu in place of chicken and Alpro Plain Big Pot instead of cream


Try this vegan tofu tikka masala, then check out our tofu katsu curry, tofu piccatamapo tofu and more tofu recipes.



  • firm tofu 400g block, drained
  • naans or rice to serve


  • ginger finely grated to make 1 tbsp
  • garlic 2 cloves, crushed
  • Alpro Plain Big Pot 200g
  • tandoori masala or paprika (not smoked) 2 tsp
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • garam masala 1 tsp
  • ground turmeric 1 tsp
  • chilli powder ¼ - ½ tsp
  • lemon ½, juiced


  • vegetable oil 1 tbsp
  • onion 1, finely diced
  • ground almonds 50g
  • garlic 1 clove, crushed
  • ground coriander 2 tsp
  • paprika 2 tsp
  • cumin seeds 2 tsp
  • cinnamon stick ½
  • ground fenugreek 1 tsp
  • chilli powder ½ - 1 tsp
  • cardamom pods 2, bruised
  • Alpro Almond No Sugars 300ml
  • passata 500ml


  • Step 1

    Cut the drained tofu into 2cm chunks, put in a single layer between a couple of sheets of kitchen paper, and weigh down with a heavy chopping board. Leave to drain for about 30 minutes.

  • Step 2

    Stir the marinade ingredients plus ½ tsp fine salt together in a bowl. Stir through the pressed tofu gently, making sure not to break up the cubes, then cover and chill for at least 1 hour to marinate.

  • Step 3

    To make the sauce, heat the oil in a deep frying pan and fry the onion for 15 minutes until very soft and starting to turn lightly golden.

  • Step 4

    Sprinkle the ground almonds into the onions and stir for a few minutes until the almonds start to absorb some of the moisture and turn a deeper colour. Stir in the garlic and spices, then fry for a minute more until fragrant.

  • Step 5

    Add the Alpro Almond Unsweetened, stir well, then add passata. Bubble for 20-25 minutes until thickened and saucy. Taste, adding more seasoning if you like (such as salt, pepper, chilli powder or a pinch of sugar). At this stage, you can cover and chill the sauce for up to three days. Blend the sauce for a creamier masala and reheat with a splash more almond drink or water if you need to loosen the sauce.

  • Step 6

    Heat the grill to high. Transfer the tofu pieces to a foil-lined tray, keeping any excess marinade in the bowl. Grill for 8-10 minutes, turning every few minutes until golden, crisp and staring to char at the edges.

  • Step 7

    Stir the charred tofu through the sauce, along with the reserved yogurt marinade. Stir gently and simmer for 4-5 minutes until thick and creamy, then serve with naans or rice.

Check out more takeaway favourites

Crispy Fried Cabbage Recipe

Nutritional Information

  • Kcals 358
  • Fat 21g
  • Saturates 2g
  • Carbs 13g
  • Sugars 10g
  • Fibre 12g
  • Protein 23g
  • Salt 1.2g