This Trader Joe’s Vegan Tikka Masala recipe copycat is spice, comfort, savory, and deeply satisfying with tofu cubes and a creamy tomato sauce. While I shop plenty at TJ’s and definitely fill my cart with many of their goodies on the weekly, there are a few recipes that I needed to give a version to and craft it with some freshly homemade love and spice. This Trader Joes vegan tikka masala copycat recipe is versatile and easy to make at home with all the spices to make it even better than storebought. It’s perfect for a cozy dinner, impress your friends at a gathering, or meal prep for several days of flavor-jammed deliciousness.
Updated on April 24, 2026
I often shop at Trader Joe’s, especially with my kids because sometimes they have awesome kid sized shopping carts!
We load up all our baskets and gratefully enjoy being able to shop at TJ’s and fill up with the isles of absolutely great options.
With that said, I realized I was stocking up and spending too much on a few things. Vegan tikka masala is one of those items, that truly, tastes so amazing when made fresh at home.
I can’t have it any other way, and so this copycat recipe Trader Joe’s vegan tikka masala was created.
This vegan tikka masala recipe brings on the homemade comfort and is elevated with the freshness of ingredients.
My family gets fed a flavor-loaded, one pot feast and it gives me another gem of a recipe to add to some of my fave Indian inspired recipes and vegan creations.
Lastly, all ingredients are available at Trader Joe’s so it’s very easy to shop this recipe’s ingredients.
Ingredients
- 1 medium onion, finely chopped – seasoning, texture, moisture
- 2 tbsp ginger, grated – gives spice and heat
- 4 cloves garlic, minced – an essential for aroma and flavor
- 2 tablespoons oil (coconut or vegetable) – for sauteéing
- 1 cup low sodium vegetable broth – be sure it’s low sodium so you can control the salt content
- 6 oz tomato paste – 1 small can – makes it thicker and creamy
- 8 oz tomato sauce – 1 small can – adds sweetness, umami, and sauce
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 3/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground fennel
- 1/8 teaspoon cayenne pepper (adjust to taste)
- 3 bay leaves
- Salt to taste
- cilantro – garnish
Protein
- 2 cups of tofu, previously frozen and thawed, then cubed – light sear before adding to sauce. You do NOT have to use previously frozen tofu if you like a softer style tofu.
Optional Ingredients
- 1/2 tsp tamarind paste – OPTIONAL; in sauce
- coconut cream or vegan plain yogurt – OPTIONAL; in sauce or as topping
Equipment
- Dutch Oven or Pot
- Mixing Spoon
Instructions
Preparing the Tofu
- Press the Tofu: After thawing the frozen tofu, press it to remove excess water. This can be done by placing it between paper towels and placing a weight on top for about 15-20 minutes.
- Cube the Tofu: Cut the pressed tofu into bite-sized cubes.
- Sear Tofu: Heat some oil in a pan and lightly sear the tofu until slightly browned and then set aside.
Making the Sauce
- Sauté the Onions: Heat the oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan and sauté for another 1 minute, until fragrant.
- Incorporate Spices: Reduce heat to low. Add the ground coriander, garam, paprika, cayenne pepper, cumin, cardamom, turmeric, ground fennel, and bay leaves. Stir well to coat the onions, garlic, and ginger with the spices.
- Add Tomato Paste and Tomato Sauce : Mix in the tomato paste and the tomato sauce and cook for 1 minute, stirring constantly to prevent sticking.
- Add Low Sodium Vegetable Broth: Pour in the broth, stirring to combine. Bring the mixture to a simmer. Reduce to your preference.
Cooking the Tofu
- Add the Tofu: Add the cubed tofu and stir gently to coat the tofu with the sauce.
- Season: Add salt to taste. Let the mixture low simmer for about 10 minutes, allowing the flavors to meld together.
Final Touches
- OPTIONAL Add Tamarind Paste: Stir in the tamarind paste for a tangy depth of flavor.
- Coconut Cream or Coconut Milk is another OPTIONAL add in that can be stirred in during simmering.
- Adjust Consistency: If the sauce is too thick, add a bit more water until the desired consistency is reached. If it’s too thin, let it simmer a bit longer to thicken.
Serving Suggestions
- Garnish: Garnish with fresh cilantro and a squeeze of lemon juice for balaced acidity.
- With Rice: Serve the Trader Joes Vegan Tikka Masala recipe over steamed basmati rice or your favorite grain.
- With Naan: Pair it with warm naan or flatbread to soak up the delicious sauce. Trader Joe’s has yummy naan in the frozen isle.
- OPTIONAL Yogurt: Add vegan or Greek yogurt on top when serving.
Best Tips
Here are some important notes to keep in mind when making Trader Joes Vegan Tikka Masala:
- Thaw the tofu completely. If you do not thaw the tofu, the tofu will add water to the recipe and won’t sear well.
- Searing the tofu adds texture and depth of flavor.
- You do NOT need to use frozen tofu, but previously frozen tofu gives a meaty texture to the dish. If you prefer, you can use firm tofu as it.
- Do not miss cooking the spices. The spices need time to truly mix together in the sauce.
- You can use any protein that you wish!
Foodie Elevation Tip
Prefrozen tofu is key to a denser, meaty, and spongier tofu that works well with saucy dishes.
Brown the tofu before adding to the dish, as the instructions mention, for a tasty and better texture dish.
Season the tofu with some salt towards the end of searing to boost flavor in each bite.
For the last elevated step, cut the tofu into uniform cubes. This is good for presentation and consistency. One and a half inch cubes give this recipe a delicious look and balance.
Add Ins and Variations
- Remember when making this version of Trader Joes Vegan Tikka Masala to garnish with fresh cilantro and a squeeze of lemon juice for balanced acidity
- Add vegan or Greek yogurt on top when serving, if desired.
- Add coconut cream.
- Add any protein you like! It doesn’t have to be just tofu. If you are non-vegan then chicken is perfect for this recipe. Be sure to add the chicken after giving the chicken a nice sear in a separate pan.
- Try vegetables like bell pepper, lentils, or mushroom in the recipe.
Storage and Leftovers
Store any leftover tikka masala in an airtight container in the fridge for up to 3 days. The flavor actually deepens overnight, so it’s just as good the next day.
Expect over time, the tofu to absorb more of the sauce and soften so comsume within 3 days for best taste.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water, broth, or a little cream if the sauce thickens too much.
You can also reheat in the microwave in short intervals, stirring in between.
For longer storage, freeze in a freezer-safe container for up to 2 months. Let it cool completely before freezing. Thaw overnight in the fridge and reheat gently.
FAQs
Is this like Trader Joe’s tikka masala sauce in the jar?
It is much better than jarred tikka masala simmer sauce because it is homemade. It will have a fresher taste, especially the ginger.
What protein works best?
This recipe is vegan with tofu, but chicken is the most common as an option. It works great with shrimp, tofu, or even chickpeas for a vegetarian version.
Why is my sauce too thick?
Just add a splash of water or broth to loosen it.
Can I meal prep this?
Yes, this is a great meal prep dish. Store portions separately with rice for easy lunches.
Can I make it spicier?
Yes, add chili flakes, chili oil, or fresh chili to increase the heat.
Does it taste like restaurant tikka masala?
Sometimes eating at an authetic restaurant will get you closest to that culture’s dishes, but this shortcut version is an experience that still feels unique, interesting, and gives a taste of new flavors.
This Trader Joes Vegan Tikka Masala copycat recipe is a flavorful plant-based twist on a classic favorite! Enjoy!
Let me know if you try this Trader Joes Vegan Tikka Masala copycat recipe and if you like it please share, give stars, pin, like, or comment below.
Trader Joes Vegan Tikka Masala Copy Cat Recipe
Equipment
- Dutch Oven or Pot
- mixing spoon
Ingredients
- 1 medium onion finely chopped
- 2 tbsp ginger grated
- 4 cloves garlic minced
- 2 tablespoons oil coconut or vegetable
- 1 cup low sodium vegetable broth
- 6 oz tomato paste 1 small can
- 8 oz tomato sauce 1 small can
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ¾ teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground fennel
- 1/8 teaspoon cayenne pepper adjust to taste; add more if you like spicy
- 3 bay leaves
- Salt to taste
- cilantro garnish
Add Protein
- 2 cups tofu previously frozen and thawed, then cubed – light sear before adding to sauce OR protein of choice
Optional Ingredients
- 1/2 tsp tamarind paste OPTIONAL; in sauce
Instructions
Preparing the Tofu
- Press the Tofu: After thawing the frozen tofu, press it to remove excess water. This can be done by placing it between paper towels and placing a weight on top for about 15-20 minutes.2 cups tofu
- Cube the Tofu: Cut the pressed tofu into bite-sized cubes.
- Sear Tofu: Heat some oil in a pan and lightly sear the tofu until slightly browned and then set aside.
Making the Sauce
- Sauté the Onions: Heat the oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent.1 medium onion, 2 tablespoons oil
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan and sauté for another 1 minute, until fragrant.2 tbsp ginger, 4 cloves garlic
- Incorporate Spices: Reduce heat to low. Add the ground coriander, garam, paprika, cayenne pepper, cumin, cardamom, turmeric, ground fennel, and bay leaves. Stir well to coat the onions, garlic, and ginger with the spices.1 teaspoon garam masala, 1 teaspoon paprika, 1 teaspoon turmeric, ¾ teaspoon ground coriander, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground fennel, 1/8 teaspoon cayenne pepper, 3 bay leaves
- Add Tomato Paste and Tomato Sauce: Mix in the tomato paste and cook for 1 minute, stirring constantly to prevent sticking.6 oz tomato paste , 8 oz tomato sauce
- Add Low Sodium Vegetable Broth: Pour in the broth, stirring to combine. Bring the mixture to a simmer. Allow several minutes for the sauce to slightly reduce and thicken.1 cup low sodium vegetable broth
Cooking the Tofu
- Add the Tofu: Add the cubed tofu and stir gently to coat the tofu with the sauce.
- Season: Add salt to taste. Let the mixture low simmer for about 10 minutes, allowing the flavors to meld together.Salt to taste
Final Touches
- OPTIONAL Add Tamarind Paste: Stir in the tamarind paste for a tangy depth of flavor.1/2 tsp tamarind paste
- Adjust Consistency: If the sauce is too thick, add a bit more water until the desired consistency is reached. If it’s too thin, let it simmer a bit longer to thicken.
- Serve hot with traditional sides of rice, roti, or naan. Garnish with lots of cilantro.cilantro
Notes
Add Ins and Variations
- Remember when making this version of Trader Joes Vegan Tikka Masala to garnish with fresh cilantro and a squeeze of lemon juice for balanced acidity
- Add vegan or Greek yogurt on top when serving, if desired.
- Add coconut cream.
- Add any protein you like! It doesn’t have to be just tofu.
- Try vegetables like bell pepper, lentils, or mushroom in the recipe.
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