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


  • 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. 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)
  • 1 tsp. Crushed Red Pepper Flakes
  • 1/2 cup soy creamer
  • 1/2 cup soy yogurt


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.

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 Vegan Richa!


4 servings

Thanks To

Dan and Laura Chambers, devoted Savory family members and vegans

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