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Vegan Tikka Masala

Yields: 4 servings
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Savory Spice Shop Ingredients
Tikka Masala (Salt-Free) 4 floz bottle $6.15
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $3.75
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.55

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 Masala into a smooth paste by mixing with 4 Tbsp. 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 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 to 3 min., stirring occasionally. Next, stir in lemon juice, sea salt, your tomato choice, crushed red pepper to taste, and cook for 3 to 4 more min. 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 to 8 min. 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 Savory family members and vegans
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Vegan Tikka Masala

“Glad I found you! My husband & I wrote an award-winning cookbook called "A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews". The recreation of these recipes requires herbs and spices that are not easily found in the USA. Thank goodness for Savory Spice Shop!”

-Linda D. from Kingston, RI & Oaxaca, Mexico

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 Masala into a smooth paste by mixing with 4 Tbsp. 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 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 to 3 min., stirring occasionally. Next, stir in lemon juice, sea salt, your tomato choice, crushed red pepper to taste, and cook for 3 to 4 more min. 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 to 8 min. 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 Savory family members and vegans
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.