Instant Pot Tofu Tikka Masala
Apr 10, 2018
Easy Tofu Tikka Masala made in the Instant Pot! Spicy marinated cubes of tofu are tossed in a creamy curry! Vegan & gluten-free.
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The Instant Pot version of one of the most popular recipe on my blog! This Instant Pot Tofu Tikka Masala is a quick vegan meal which is flavored with spices like coriander, garam masala and curry powder. The sauce is made with onions, tomatoes and coconut milk and pairs well with bread or rice. Vegan & gluten-free.
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Remember I told you guys that hubby won’t eat tofu but the only way he eats it is when I make him Tofu Tikka Masala. Well since that’s the only way he eats it without complaining, I make it often. These days, I cook exclusively in my Instant Pot and so I had to make this dish in the IP too. Actually the regular stove top tofu tikka masala which I shared on the blog in 2016 is one of the most popular recipes on the blog and you guys clearly love it. And so I thought it would be nice to share an IP version of the same with you all and this time I also made it vegan!
The basic recipe is almost the same but I tried to make it more easier for you guys. You first start off with marinating the tofu pieces for 30 minutes. While the tofu is marinating do all the prep work for the curry like chopping the onion, garlic, ginger and pureeing the tomatoes. In the stove top version, we puree everything to a smooth paste however in this Instant Pot version, I just fine chopped onion, garlic and ginger so that I could skip the addition step of pureeing the sauce. It didn’t really make much of a difference!
For marinating the tikka with spices, traditionally you use thick yogurt. In this vegan instant pot tofu tikka masala, I used coconut milk. You have to make sure that you use thick coconut milk here for marinating the tofu. Place the can of coconut milk in your refrigerator overnight and in the morning, scoop out the thickened top portion from the can and use that in the recipe. Honestly during winters here, I don’t even need to refrigerate the can, the coconut milk on top is always solid! But of course if its hot where you live, don’t forget to refrigerate. You can also use coconut cream if you have it on hands.
How to make Instant Pot Tofu Tikka Masala
✓ marinate the tofu with spices and coconut milk
✓ make the curry with onion, garlic, ginger, tomato and coconut milk
✓ stir in the marinated tofu, cook on high pressure
✓ finish with cilantro!
If you want, you can do the extra step of pan roasting the tofu before adding to the curry but its completely optional. I did not do it as I was trying to keep this recipe of tofu tikka masala as simple as possible. I hope you guys give this recipe a try. It’s really flavorful, plant based and also gluten-free. The only wait time is when you marinate the tofu. If you don’t want to wait while making this dish, you can simply do this step of marinating the tofu in the night. Keep it refrigerated overnight (flavors would be even better!) and make the curry in the morning.
Method
Optional – press tofu with some heavy object for 15 minutes. This will drain the excess moisture. Now cut the tofu into small cubes and set aside.
In a large bowl whisk together thickened coconut milk with coriander powder, garam masala, red chili powder, smoked paprika and salt until smooth.
Stir in the tofu cubes and mix until all tofu pieces are coated with the marinade.
Cover and keep in the refrigerator for 30 minutes. Meanwhile do all the prep work – chop the onion, garlic, ginger and puree the tomatoes.
Press the saute button on your Instant Pot. Once it displays hot, add oil and then add the cinnamon stick. Saute for few seconds until fragrant.
Add the onion along with ginger and garlic. Cook for 4 minutes until the onions are soft and light brown in color.
Then add in the tomato puree and mix. 
Cover the pot with a glass lid and let the puree cook for 4 to 5 minutes.
Then add the curry powder, cumin powder, kashmiri red chili powder, salt and sugar. Mix to combine and cook the spices for one minute.
Add the coconut milk and water and mix. 
Stir in the marinated tofu. You may do the extra step of pan roasting the tofu on stove top before adding to the instant pot. This step is completely optional and I did not do it.
Close the Instant Pot with its lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.
Do a quick pressure quick release. Open the pot, add chopped cilantro and mix.
Serve instant pot tofu tikka masala with rice or bread of choice!
Instant Pot Tofu Tikka Masala
Ingredients
Tofu Tikka
- 3 tablespoons thick coconut milk use thickened milk from top of a can
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon red chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 250 grams extra-firm tofu
Curry
- 2 tablespoons oil 30 ml, use oil of choice
- 1 inch cinnamon stick
- 1 medium red onion 140 grams, finely chopped
- 6-7 large garlic cloves 13 grams, finely chopped
- 1 inch ginger 13 grams, finely chopped
- 3 large tomatoes 450 grams, pureed
- 1.5 teaspoon curry powder
- 1/2 teaspoon cumin powder
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon kashmiri red chili powder
- 2.5 teaspoons sugar
- 1/4 cup coconut milk
- 1 cup water 8 oz
- 2 tablespoons chopped cilantro
Instructions
- Optional - press tofu with some heavy object for 15 minutes. This will drain the excess moisture. Now cut the tofu into small cubes and set aside.
- In a large bowl whisk together thickened coconut milk with coriander powder, garam masala, red chili powder, smoked paprika and salt until smooth. Stir in the tofu cubes and mix until all tofu pieces are coated with the marinade.
- Cover and keep in the refrigerator for 30 minutes. Meanwhile do all the prep work - chop the onion, garlic, ginger and puree the tomatoes.
- Press the saute button on your Instant Pot. Once it displays hot, add oil and then add the cinnamon stick. Saute for few seconds until fragrant.
- Add the onion along with ginger and garlic. Cook for 4 minutes until the onions are soft and light brown in color. Then add in the tomato puree and mix.
- Cover the pot with a glass lid and let the puree cook for 4 to 5 minutes.
- Then add the curry powder, cumin powder, kashmiri red chili powder, salt and sugar. Mix to combine and cook the spices for one minute. Add the coconut milk and water and mix.
- Stir in the marinated tofu. You may do the extra step of pan roasting the tofu on stove top before adding to the instant pot. This step is completely optional and I did not do it.
- Close the Instant Pot with its lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.
- Do a quick pressure quick release. Open the pot, add chopped cilantro and mix.
- Serve instant pot tofu tikka masala with rice or bread of choice!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Instant Pot Tofu Tikka Masala
Good! Doubled the recipe but next time I’ll add a cup less water.
This is delicious!!
I served it over… you’ll never guess…rutabaga! Haha
And it’s actually delicious together!
Surprisingly really complimentary 😀
unique combination indeed! glad you enjoyed it!
This was absolutely delicious! I wish I’d done the pan roasting step on the tofu, maybe next time. I used tomato paste rather than fresh tomatoes (which make me sick to smell) and it wasn’t quite thin enough, so a bit stuck to the instapot, but that was my fault and is easily adjusted for. Thank you for the recipe!
Follows the recipe are listed , though added a touch of chipotle pepper instead of peppers on the recipe. Yes sauce came out thin , But really enjoyed it because of that . I added Asparagus
And used the remanded of coconut milk in the Rice . Great meal
Thanks very much
This was absolutely delicious! Tiny adjustment was that I changed the tomatoes from 3 pureed tomatoes to a 28oz drained can of diced tomatoes pureed and left out the cup of water completely. I served it over coconut milk basmati rice. My husband and I both went back for seconds!
This recipe is very good. But it was lacking a dimension giving it boom & zest. Then I sprinkled crumbled feta cheese on top.
BOOM & ZEST!!!
This had a nice flavor, but the consistency was not our favorite (too runny, like a soup). I would excluded some of the added water, and added at the end if needed.
This thickens a lot as it cools down. This is how we ate at my home in India, always on the thinner side. It can always be adjusted, glad you like the flavor. thanks for trying.
Question, rather than review – Do you throw the marinade in the instant pot with the tofu? Or does it get disgarded?
I’ll be back with the review once I figure this part out and make it! 🙂 Thank you!
you add everything to the pot, nothing gets thrown away,
I made this tonight! As I didn’t have fresh tomatoes, I used canned crushed tomatoes, and it turned out delicious. Definitely on the make again list 🙂
love this recipe so much. It’s on regular rotation. Thank you!
Manali, this dish was delicious and easy! Healthy, and so light on the stomach too!
glad to know!
I have everything, but the cinnamon stick. Should I use ground cinnamon? If so, how much? Thanks!
I would just skip the cinnamon or use 1/8 teaspoon of ground cinnamon. Add more as needed.
That was AMAZING and easy to make! Husband and I loved it. Excited to explore your other instant pot recipes!
double instant pot Wednesday !! made your veg biryani recipe this morning, can’t seem to get enough of that and followed it with tofu tikka masala this afternoon – perfect for a rainy Seattle day !!
perfect indeed! 🙂
If I want to cook Basmati rice at the same time using pot in pot method, how would I adjust the time?
Cook for around 8 minutes, follow this method: https://www.cookwithmanali.com/instant-pot-rice-and-dal/
Can you use coconut cream for the curry as well?
yes should be okay
If I use firm tofu and drain well should that be okay?
yes!