Recipe: Vegan Tikka Masala
Warm and delicious, this Indian-inspired dish couldn't be better!
- 5 Tbsp. Tikka Masala
- 5 Tbsp. olive oil
- 1/2 lb. firm tofu, cubed
- 1/2 lb. seitan, cut into bite-sized pieces
- 1 cup fresh green pepper
- 1 cup frozen vegetables (peas, corn and carrots)
- 1 Tbsp. lemon juice
- 1 1/2 tsp. Grey Sea Salt
- Either 1 1/2 tsp. agave nectar and 3 1/2 tbsp. tomato powder mixed into 8 oz. water OR 1 1/2 tsp. agave nectar and 8 oz. tomato sauce
- 1 tsp. Crushed Red Pepper
- 1/2 cup soy creamer
- 1/2 cup soy yogurt
From recipe creators: "We have been attempting Indian food for years. This dinner was the most authentic we've ever tasted! It was sooooo good!!!!!! Kudos to Savory and THANK YOU for sending the spices."
Convert Tikka Masala into a smooth paste by mixing with 4 Tbsp. olive oil and 4 Tbsp. water and set aside. If using, thoroughly mix tomato powder, agave nectar and water into a smooth sauce and set aside. In a large skillet, heat 1 Tbsp. olive oil over medium/high heat. Brown the tofu and seitan and set aside (this will create a firmer product). Lower heat to medium and saute vegetables until thawed and softened. Stir in Tikka paste and add seitan/tofu back in. Stir in lemon juice, sea salt, your tomato choice, and crushed red pepper. Cook for 3 to 4 more min. Mix together soy yogurt and soy creamer in a small bowl. Reduce heat to a simmer and stir in the yogurt mixture. Cover and simmer for 5 to 8 min., stirring occasionally.