This Vegan Tikka Masala is a rich and creamy dish that captures the essence of traditional tikka masala while using plant-based ingredients. Made with tofu and a delightful blend of spices, this recipe is perfect for a comforting dinner or meal prep!
Vegan Tikka Masala
Ingredients
For the Tofu:
- 28 ounces (800g) extra firm tofu, pressed for 20-30 minutes
- 2 tablespoons olive oil (for baking)
- 1 tablespoon cornstarch
- Salt to taste
The Masala Sauce:
- 2 tablespoons olive oil (or vegan butter)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 green chilies, minced (adjust to taste)
- 1 ½ teaspoons garam masala
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper (optional for heat)
- 1 (15 oz) can crushed tomatoes (or tomato puree)
- 1 cup (240ml) full-fat coconut milk
- 1 tablespoon maple syrup or coconut sugar (for sweetness)
- Salt and pepper to taste
For Serving:
- Fresh cilantro, chopped
- Cooked basmati rice or naan bread
Instructions
- Press the Tofu:
- If you have a tofu press, use it to press the tofu for 20-30 minutes. If not, wrap the tofu in a clean kitchen towel, place it on a plate, and set another plate on top with something heavy (like a can) to press it down.
- Prepare the Tofu:
- Preheat your oven to 400°F (200°C). Once pressed, cut the tofu into bite-sized cubes.
- In a large bowl, toss the tofu with olive oil, cornstarch, and salt until evenly coated. Spread the tofu on a parchment-lined baking sheet and bake for about 25 minutes until golden and slightly crispy.
- Make the Masala Sauce:
- In a large saucepan over medium heat, add olive oil or vegan butter. Once hot, add the diced onion and sauté for about 5 minutes until softened and translucent.
- Add minced garlic, grated ginger, and green chilies. Sauté for another minute until fragrant.
- Stir in garam masala, cumin, turmeric, coriander, and cayenne pepper. Cook for about 30 seconds to toast the spices.
- Add Tomatoes and Coconut Milk:
- Pour in the crushed tomatoes and stir well to combine. Let it simmer for about 5 minutes.
- Add coconut milk and maple syrup or coconut sugar. Stir well and bring to a gentle simmer.
- Combine Tofu and Sauce:
- Once the sauce has thickened slightly, gently fold in the baked tofu cubes. Let it simmer for another 5 minutes so that the tofu absorbs some of the flavors.
- Season and Serve:
- Taste the tikka masala and adjust seasoning with salt and pepper as needed.
- Serve hot over basmati rice or with naan bread. Garnish with fresh cilantro.
Tips for Success
- Vegetable Variations: Feel free to add vegetables like bell peppers or peas for added nutrition.
- Make Ahead: This dish can be made in advance and stored in the refrigerator for up to 4 days; it also freezes well.
- Serving Suggestions: Pair with vegan naan or cauliflower rice for a lower-carb option.
Vegan Tikka Masala
Vegan Tikka Masala is a rich and flavorful dish, perfect for plant-based diets. Start by sautéing onions, garlic, and ginger in oil until soft. Add spices like cumin, turmeric, and garam masala, then stir in a can of coconut milk and crushed tomatoes for the sauce. Toss in your favorite plant-based protein, such as tofu or chickpeas, and simmer until tender. Serve this creamy, spiced vegan tikka masala with basmati rice or naan for satisfying.
This Vegan Tikka Masala is not only delicious but also packed with protein from tofu and healthy fats from coconut milk. It’s a satisfying meal that’s perfect for family dinners or meal prep! Enjoy your homemade vegan delight!