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Indian, Mains, Recipes, Vegan  /  March 12, 2021

Tofu Tikka Masala Pizza

This tofu tikka masala pizza is jam-packed with flavors you didn’t know you needed on pizza. A tikka masala sauce base, yogurt-marinated tofu, vegan mozzarella, onions, bell peppers, cilantro, and even some green chutney when I’m feeling particularly extra. It’s how you take pizza night to the next level!

This tofu tikka masala pizza is the next level. Tikka masala sauce, tofu tikka, vegan mozzarella, onions, bell peppers, and cilantro.

Pizza on a Friday night? Sounds like the move. Tofu tikka masala pizza on a Friday night? Sounds like the move x 10000. Marinara? Don’t know her because there’s a new gal in town and it’s that tikka masala sauce. I’ve used it for grilled cheese and now it’s on pizza with some crisp tofu that was marinated in all the lovely warm Indian spices. This tofu tikka masala pizza is just my plant-based take on paneer tikka pizza!

This tofu tikka masala pizza is the next level. Tikka masala sauce, tofu tikka, vegan mozzarella, onions, bell peppers, and cilantro.

The Rundown

Tikka Masala Sauce

A sauce you can repurpose for just about anything? We love that! This is made just how you would make any curry: a base of onions, ginger, garlic, tomatoes, and spices. Blend that up with a little coconut milk and you have a creamy pizza or pasta sauce ready to go!

Note: I use some kasoori methi here and there really is no substitute for that, but I’m sure you can make it work without it. Just give the sauce a quick taste by the end and see if there’s anything else it needs! Even if I’m following a recipe, I will always give something a taste before calling it a day because your intuition is better than any recipe. Always remember that.

Tofu Tikka Marinade

The marinade for the tofu requires a lot of the same spices you used for the tikka masala sauce! This time, the spices are combined with yogurt to marinate the tofu for a few hours. I’d say anywhere from 2-4 hours is ideal, but the longer the better! I made one pizza the next day with leftover marinated tofu and it was definitely better.

Before you add the tofu to the pizza, make sure to pan fry it (about 3-4 minutes per side) or else it won’t fully cook! This is what helps get the tofu nice and browned before it enters the oven. And when it comes out, it’s even better.

This tofu tikka masala pizza is the next level. Tikka masala sauce, tofu tikka, vegan mozzarella, onions, bell peppers, and cilantro.

Pizza Dough

You can use any pizza dough you want here, but I used a recipe from my foodie friend Cambrea of Cambrea Bakes! She’s basically a professional baker and breaks down the simple process of making your own pizza dough on her blog right here.

Topping Time

Add some vegan mozzarella (or cheese of your choice), onions, and bell peppers. Bake it for 12-15 minutes at 425 F. Top with some cilantro and green chutney. Happy pizza day/night!

This tofu tikka masala pizza is the next level. Tikka masala sauce, tofu tikka, vegan mozzarella, onions, bell peppers, and cilantro.

Tofu Tikka Masala Pizza

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Servings 2 pizzas

Ingredients
  

Marinated Tofu Tikka

  • ⅓ cup plant-based yogurt
  • 1 tsp minced ginger
  • 1 garlic clove, minced
  • 1 tbsp lime juice
  • 1 tsp red chili powder
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ¼ tsp turmeric

Tikka Masala Sauce

  • 1 tbsp avocado oil
  • 3 garlic cloves, minced
  • 1 inch of ginger, minced
  • ½ red onion, chopped
  • 2 medium tomatoes ~ 1 cup, diced
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 1 tsp red chili powder (reduce to ½ tsp for less spice)
  • 1 tsp kasoori methi optional
  • ½ cup coconut milk sub ¼ cup yogurt and ¼ cup water

Tofu Tikka Masala Pizza

  • 2 pizza crusts
  • marinated tofu
  • tikka masala sauce
  • red bell pepper
  • green bell pepper
  • red onion, thinly sliced
  • cilantro for garnish

Instructions
 

  • Marinate tofu: Press the tofu for at least 15 minutes to squeeze out excess moisture. Add all ingredients for the tofu marinade to a mixing bowl and mix. Cut tofu into ~ 1-inch rectangles and add to the bowl. Put the bowl in the fridge 2-4 hours. The longer the better! When you are ready to put together the pizza, pan fry the tofu in 1 tbsp of avocado oil for about 3-4 minutes per side, or until the tofu has browned on each side.
  • Make the tikka masala sauce: Heat oil in a saucepan over medium heat. Add onion and let it soften for a minute. Add ginger and garlic; stir with the onion for a couple of minutes. Add all spices (except the kasoori methi) to a small bowl. Add all spices at once and fry for 1-2 minutes. Then add tomatoes and cook until the tomato juices evaporate and everything sits nicely in the center of the pan.
    Take the pan off of the heat and blend with coconut milk and kasoori methi. 
  • Preheat oven to 425 F and prepare your toppings for the pizza. Roll out the pizza dough on a floured surface and place it on a baking sheet. Add tikka masala sauce, vegan mozzarella (or cheese of choice), tofu, bell pepper, and onions. Bake the pizza for 12-15 minutes. Top with cilantro and green chutney!

If you like this super cool Indian fusion recipe, you’ll probably love…

Vegan Tikka Masala Grilled Cheese

Aloo Tikki Chaat Pizza

Creamy Masala Pasta

Masala Chickpea Stuffed Sweet Potatoes

This tofu tikka masala pizza is the next level. Tikka masala sauce, tofu tikka, vegan mozzarella, onions, bell peppers, and cilantro.

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3 comments

  • Anonymous
    November 22, 2024

    This was such a great recipe! The tofu was seasoned so wonderfully that I forgot that it wasn’t paneer. Tasted great even without the green chutney at the end. Only thing I felt the recipe was missing was the amount of tofu needed (I used 16 oz but think 8-10 oz would have been sufficient) and salt. I just added salt to taste. Can’t wait to make this again!

  • Anisha Chandra
    November 30, 2021

    So glad you liked it! It’s such a fun pizza 🙂

  • Sonia M
    November 24, 2021

    This was tasty and easy to make! Thanks for a great recipe

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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