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Test Kitchen Approved

Vegan Tikka Masala

Recipe By Dan and Laura Chambers, devoted Savory family members and vegans

Yields

4 servings

Recipe By Dan and Laura Chambers, devoted Savory family members and vegans

From this vegan tikka masala recipe creator: "We have been attempting vegan Indian food for years. This dinner was the most authentic we've ever tasted! It was sooooo good!"

Serving Suggestions

Serve over Basmati rice and garnish with chopped cilantro. You can make your own naan to go along as well! We liked this recipe for naan from Minimalist Baker!

Ingredients


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. 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)


1/2 cup soy creamer

1/2 cup soy yogurt


Savory Spice ingredients in this recipe

  • Tikka Masala

    Our Tikka Masala seasoning takes the balanced, well-known flavors of classic Indian curry & combines them all into one tikka masala spice mix. ...

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  • Sel Marin de Guerande Grey Sea Salt

    The French are the first known to harvest sea salt; records age back to the 7th century and to this day they still hand harvest it in the same trad...

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  • Crushed Red Pepper Flakes

    Crushed Red Pepper is a must in every kitchen (and on every pizzeria table in the U.S.). These chiles are about a 3 to 4 on a heat scale of 1 to 10...

    View full details
  • Tomato Powder

    Tomato Powder is made from ground, dehydrated tomatoes. Add dry tomato powder to your homemade meatloaf recipe. Using tomato powder in sauces and s...

    View full details

Directions

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.