Vegan Tikka Masala
Recipe by Dan and Laura Chambers, devoted Savory family members and vegans
Healthy Cooking
30-Minute Meals
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!"
Serves
4 servings
Ingredients
Tikka Masala
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
Sel Marin de Guerande Grey Sea Salt
1 1/2 tsp. Sel Marin de Guerande Grey Sea Salt
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)
Crushed Red Pepper Flakes
1 tsp. Crushed Red Pepper Flakes
1/2 cup soy creamer
1/2 cup soy yogurt
Tomato Powder
3 1/2 Tbsp. Tomato Powder
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 sautee 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.
Leave a comment
Join us at the table
Taste, share, and savor—join us for 10% off your first order, loyalty rewards, and endless flavor inspiration.