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Tikka Masala
Plant Based Tikka Masala just doesn’t get any better than this. One of the dishes I used to love when I went to an Indian restaurant was Chicken Tikka Masala and I have been trying to perfect a Plant Based recipe for a few years. Finally, I think I have it. This recipe is rich and creamy and filled with veggie goodness.
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Ingredients
- 15 ounces chickpeas
- 14 oz firm tofu
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 onion, chopped
- ½ cauliflower, florets
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- ½ red chili pepper
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon cracked pepper
- 1 tablespoon tomato paste
- 15 ounces chopped tomatoes
- ½ cup raisins, chopped
- 15 ounces coconut milk
- ½ cup almond milk, unsweetened
- 4 tablespoons cilantro
- 1 lime, juice
Instructions
- Preheat oven to 400°
- Drain and cube tofu
- Place tofu chunks on parchment lined cookie sheet and bake for 15 minutes (while you prepare the rest)
- Heat a large skillet on medium high
- Dry fry the coriander and cumin for about 1 minute
- Add the onions, cauliflower, red bell pepper and a couple Tbsp of water and fry for a few minutes
- Add the garlic, ginger, red chili, cilantro, garam masala, smoked paprika, turmeric, pepper, tomato paste & canned tomatoes to a blender and blend until smooth
- Add sauce to the mixture in the pan
- Add the baked tofu, raisins and coconut milk and cook until cauliflower is soft ( about 20 min )
- Add the lime juice, almond milk and cilantro and serve.
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Nutrition info
Calories: 504kcalCarbohydrates: 48gProtein: 19gFat: 30gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 549mgPotassium: 973mgFiber: 10gSugar: 7gVitamin A: 1485IUVitamin C: 68mgCalcium: 287mgIron: 9mg
19 comments
The recipe doesnt mention the tofu. ??
The recipe must have been updated, cuz the tofu info is there now!
Is there tofu in this recipe? I didn’t watch the video yet.
On the recipe the chickpeas are the protein and on the video the tofu is the protein got it!
Just an FYI – I printed off this recipe and there is no title on the printed page, so I had to write TIKKA MARSALA on the top so I knew what it was and your website doesn’t show up on the printed page either. So I wrote that down as well. Thanks for sharing this recipe. I’m a BIG fan of Indian cooking and make it all the time! Can’t wait to try this one!
Hi Jill, I made the Tikka Masala and it’s awesome just as all your recipes are. Thank you soooo much for another amazing dish. Without your mouth watering recipes I’d never be successful at being vegan. I’ve tried many other recipes and yours are the best hands down. So… Thank You very much.
made it tonight Delicious , we are addicted to your recipes
Hello, I made this recipe and let me tell you it’s amazing. Thank you for sharing and I find the video very useful 👍🏼
I made this tonight and it is so delicious!! Thank you for all that you do! Your recipes are amazing!!
Hi Jill, I have been on a plant based diet for over a year and a half, and I must say that your recipes are delicious. I made this dish yesterday and my husband said, “this is a keeper”! We both really loved this dish. Thank you for you hard work.
Sherry
Hi Jill, You are just adorable – beautiful and bright – and your work is contributing to better health at our house! I made this dish, added mushrooms at the end, and served it over a heaping pile of fresh spinach. It was so flavorful and tasty I’m disappointed there were so few leftovers for my lunch tomorrow.
trying this tonight, wondering if anyone has calculated the nutrition values to enter in to my fitness pal?
We loved the recipe too. However it could be a bit spicier so I added chipotle spice to kick it up a notch.. It’s a keeper.
You helped me ROck @ our monthly cardiac “Esselstyn’ support meeting tonight. I have never cooked Indian( the theme for this vegan affair). My dish was empty while others carried home full crockpots
Made this last night and it was delicious! It was easy add some different vegetables that I had on hand. This recipe also doubled well. Thanks, Jill!
The little chili pepper you used….is that like a Fresno chili…or what kind was it? There are so many different kinds of peppers at the market.
Made this dish on Thursday. Sooooooo good. Came out perfect. Leftovers were great! Goes well with the lentil flatbreads
I’ve been meaning to comment on this several times since I’ve made it that much! It’s just delish with all those beautiful Indian spices combined. I can’t use coconut milk, for my daughter is allergic so I used Cashews and made my own Cashew cream/milk. Also, I didn’t use Tofu but threw in garbanzo beans– perfect. It seems it just gets better every time I make this. I highly recommend trying it.
I made this last night. My family doesn’t like tofu so I used garbanzo beans as you suggested. The family LOVED it! I’m curious what others put with it. I cooked brown rice and poured it on top. I also doubled the recipe. However, I did not double the coconut milk. One can was enough. Had I doubled it would have been way to soupy. Was very yummy. Definitely will make again.