Vegan Tikka Masala
This Vegan Tikka Masala brings the warmth of Indian flavors into a wholesome plant-based dish that never fails to make me feel at home.
I’ve always had a soft spot for creamy, spiced dishes, and this Vegan Tikka Masala is no exception.
It reminds me of cozy nights spent with friends, gathered around the table, sharing stories and laughter.
The blend of spices and the comforting richness of coconut coconut milk make it truly special.
Plus, it’s a fantastic way to enjoy a delicious, plant-based meal that’s packed with flavor and nutrition.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using extra-firm tofu because it holds up beautifully in this dish. If you're not a tofu fan, chickpeas or lentils are great substitutes! The coconut coconut milk adds such a creamy texture, and you can also use cashew coconut cream if you have it on hand for an extra rich flavor.
Tips & Notes
- •I keep my spices in airtight containers; they stay fresh for longer and the flavors are so much brighter.
- •Don’t skip the maple syrup; it really helps balance the spices and brings everything together.
Recipe Variations
- •Sometimes I’ll add some spinach or kale at the end for a boost of greens.
- •If I’m feeling adventurous, I might toss in some roasted cauliflower or chickpeas for added texture.
Storage & Freezing
Store leftovers in an airtight container in the fridge. It gets even better the next day as the flavors continue to develop. You can also freeze it for up to 2 months, just thaw and reheat when you’re ready to enjoy!
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! It stores well in the fridge for about 3-4 days. Just reheat it on the stove, adding a splash of water or coconut coconut milk to loosen it up if needed.
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This Vegan Tikka Masala brings the warmth of Indian flavors into a wholesome plant-based dish that never fails to make me feel at home.
Ingredients
Instructions
- 1
Start by pressing the tofu to remove excess moisture. I usually wrap it in a clean dish towel and place something heavy on top for about 15 minutes.
- 2
While the tofu is pressing, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until it's translucent, about 5 minutes.
- 3
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Add the pressed and cubed tofu to the skillet, cooking until it starts to brown slightly, about 8-10 minutes.
- 5
Pour in the crushed tomatoes, coconut coconut milk, curry powder, garam masala, turmeric, salt, and maple syrup. Stir everything together until well combined.
- 6
Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, stirring occasionally. You want it to thicken up and the flavors to meld.
- 7
Taste and adjust seasonings if needed. Remove from heat and stir in the fresh cilantro.
- 8
Serve the tikka masala over cooked brown rice or quinoa, garnished with more cilantro if you like.
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