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A wide skillet of rich orange-red tikka masala sauce studded with golden crispy tofu cubes and fresh cilantro garnish
TrendyTadka Editorial

Crispy Sheet Pan Tofu Tikka Masala (Dairy-Free Paneer Alternative)

Crispy baked cornstarch-crusted tofu cubes simmered in a creamy, dairy-free coconut tomato tikka masala sauce with sweet bell peppers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 14 oz extra-firm tofu pressed and cut into 3/4-inch cubes
  • 1.5 tbsp cornstarch
  • 2 tbsp avocado oil or vegetable oil divided
  • 1 tsp kosher salt divided
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1.5 tbsp garam masala divided
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika or Kashmiri chili powder
  • 15 oz canned crushed tomatoes
  • 3/4 cup full-fat canned coconut milk
  • 2 tbsp fresh cilantro chopped

Method
 

Instructions
  1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
  2. Toss pressed tofu cubes with 1 tbsp oil, cornstarch, 1/2 tsp salt, and 1/2 tsp garam masala. Spread evenly on sheet pan.
  3. Bake for 22–25 minutes, turning halfway, until crispy and golden.
  4. Heat 1 tbsp oil in a skillet over medium heat. Sauté diced onion, garlic, and ginger for 4 minutes.
  5. Add spices (remaining garam masala, cumin, coriander, paprika) and toast for 1 minute.
  6. Stir in crushed tomatoes and remaining salt; simmer for 8 minutes until rich and thick.
  7. Turn heat to low, stir in coconut milk, and gently fold in the crispy baked tofu for 2 minutes. Garnish with cilantro and serve.

Notes

For the crispiest texture, add the baked tofu right before serving so the cornstarch crust stays crunchy.