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Vegan Tikka Masala

Yields: 4 servings
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Savory Spice Shop Ingredients
Tikka Masala -4floz Refill $4.85
Sea Salt Grey Sel Marin de Guerande -2floz Refill $2.70
Chile, Crushed Red Pepper Flakes 1/2 oz bag $1.00

Ingredients:

  • 1/2 lb. firm tofu, cubed
  • 1/2 lb. seiten, cut into bite-sized pieces
  • 5 Tbsp. Tikka Masala Blend
  • 3 Tbsp. olive oil
  • 1 1/2 tsp. grey sea salt
  • 1/2 cup soy creamer
  • 1 Tbsp. lemon juice
  • 1 tsp. crushed red pepper flakes
  • 1/2 cup soy yogurt
  • 1 cup fresh green pepper
  • 1 cup frozen vegetables (peas, corn and carrots)
  • 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

Notes:

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."

Directions:

Convert tikka powder into paste by following the instructions on the label 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 the olive oil over medium/high heat. Brown the tofu and seiten and set aside (this will create a firmer product). Lower heat to medium, sautee veggies, stir in tikka paste and add seiten and tofu back. Cook for 2-3 minutes stirring occasionally. Next, stir in lemon juice, sea salt, your tomato choice and cook for 3-4 more minutes. Mix together the soy yogurt and the soy creamer in a small bowl. Reduce heat to a simmer and thoroughly stir in the yogurt mixture. Cover and simmer for 5-8 minutes stirring occasionally.

Serving Suggestions:

Over Basmati rice with chopped cilantro. The bread in the picture is homemade wheat pita that was made earlier and simply fried in some margarine to brown and warm. This vegan dish was served with a nice Chardonnay.

Yields:

4 servings

Thanks to:

Dan and Laura Chambers, devoted family members and vegans
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Vegan Tikka Masala

“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. It's perfect as it is. Thanks.”

-Marie D. of Dickson City, PA

Vegan Tikka Masala


Yields: 4 servings

Ingredients:

  • 1/2 lb. firm tofu, cubed
  • 1/2 lb. seiten, cut into bite-sized pieces
  • 5 Tbsp. Tikka Masala Blend
  • 3 Tbsp. olive oil
  • 1 1/2 tsp. grey sea salt
  • 1/2 cup soy creamer
  • 1 Tbsp. lemon juice
  • 1 tsp. crushed red pepper flakes
  • 1/2 cup soy yogurt
  • 1 cup fresh green pepper
  • 1 cup frozen vegetables (peas, corn and carrots)
  • 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

Notes:

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."

Directions:

Convert tikka powder into paste by following the instructions on the label 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 the olive oil over medium/high heat. Brown the tofu and seiten and set aside (this will create a firmer product). Lower heat to medium, sautee veggies, stir in tikka paste and add seiten and tofu back. Cook for 2-3 minutes stirring occasionally. Next, stir in lemon juice, sea salt, your tomato choice and cook for 3-4 more minutes. Mix together the soy yogurt and the soy creamer in a small bowl. Reduce heat to a simmer and thoroughly stir in the yogurt mixture. Cover and simmer for 5-8 minutes stirring occasionally.

Serving Suggestions:

Over Basmati rice with chopped cilantro. The bread in the picture is homemade wheat pita that was made earlier and simply fried in some margarine to brown and warm. This vegan dish was served with a nice Chardonnay.

Yields:

4 servings

Thanks to:

Dan and Laura Chambers, devoted family members and vegans
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.