Try this vegan tofu tikka masala, then check out our tofu katsu curry, crispy baked tofu, tofu piccata, yellow curry with tofu, mapo tofu and more tofu recipes.


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


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


  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 50g ground almonds
  • 1 clove garlic, crushed
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 2 tsp cumin seeds
  • ½ cinnamon stick
  • 1 tsp ground fenugreek
  • ½ - 1 tsp chilli powder
  • 2 cardamom pods, bruised
  • 300ml almond milk
  • 500ml passata


  • 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.

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