Creamy, spicy, hearty, and incredibly flavorful vegan tikka masala made with tofu and tempeh, dairy-free yogurt, and cashew cream.

Why We Love This Vegan Tikka Masala

Packed with Flavor: There are a lot of spices in this dish which honestly kind of scared me at first. I thought it would be too much, but it makes this curry so flavorful and pairs really well with the tomato-onion sauce.
Easy to Make: Some recipes call for whole spices which you then toast and grind so the flavor is as fresh as possible. But I like shortcuts and just used pre-ground spices in this tikka masala, and it was still so flavorful! I also don’t have a tandoor, as many of us don’t, so just used my little toaster oven to bake the tofu and tempeh. And again, the results were still amazing.
Healthier than Restaurant Tikka Masala: My vegan tikka masala uses less oil and salt, no butter or cream, and not even coconut milk as many vegan tikka masala recipes use. This recipe makes four hearty servings, with 23 grams of protein and 7 grams of fiber per serving.

What is Vegan Tikka Masala?

This is my plant-based spin on the popular chicken tikka masala, which consists of chunks of chicken (“chicken tikka”) chargrilled in a tandoor, then simmered in a rich, spiced tomato sauce (“masala”). While not an authentic Indian dish, it’s a very popular Indian-British curry that is served at many Indian restaurants in the West. I took this concept and cooking technique and adapted it to be plant-based and easy enough to make at home in a small oven. The result is an incredibly flavorful, rich, creamy curry that my partner and I could not stop eating!

Key Ingredients

Tempeh + Extra Firm Tofu ⟶ I like to use half tempeh and half tofu for variety, but you can also use 16 oz of just tempeh or extra firm tofu. I recommend steaming the tempeh first so it will better absorb the marinade.
Spices ⟶ A blend of garam masala, turmeric, smoked paprika, cumin, coriander, and Indian red chili powder create a bold flavor profile.
Dairy-Free Yogurt ⟶ Be sure to use plain and ideally unsweetened yogurt. I like soy yogurt for extra protein, but any kind will work.
Tomatoes ⟶ I use whole, peeled, canned tomatoes for convenience, but chopped fresh tomatoes would be delicious too!
Cashews ⟶ Blend with water to make a dairy-free cream that balances out the spiciness of the curry.

How to Make

This is a brief overview. Jump to the recipe card for full details.

Mix marinade ingredients together along with half the seasonings. Add tempeh and tofu and toss until well coated. Marinate at least 2 hours.
Spread tempeh and tofu out on a lined baking sheet in a single layer.
Bake at 425°F for about 30 minutes, flipping halfway, until browned and crisp.
Cook onions in oil until softened and starting to brown.
Add garlic, ginger, and bell pepper.
Cook for 1 minute, stirring frequently, until fragrant.
Add remaining seasonings and stir for 30 seconds to toast.
All the veggies should be well coated in the seasonings. Deglaze the pot with some water if the bottom is starting to stick.
Add tomatoes (crush with spoon), cilantro stems, and water. Simmer 15 minutes.
Stir in cashew cream, baked tofu and tempeh, and peas. Simmer another 2-3 minutes to heat the peas and thicken the curry.

Vegan Tikka Masala FAQ

Indian red chili powder is made from pure ground red chili peppers, whereas American chili powder which is a spice blend used for chili. Look for red chili powder at Middle Eastern or Indian grocers, the spice aisle at your local supermarket, or from online retailers like Amazon*.

Tikka masala typically has a mild to medium spice level. For mild spice, start with 1/4 tsp red chili powder. 1/2 tsp will yield a strong medium level spice, hot and intense but not so much that it burns your taste buds.

The cashew cream helps balance the spices and tangy flavor from the tomatoes. If you don’t have cashews, you can use 2/3 cup of full-fat coconut milk or a dairy-free heavy cream.

More Cozy Vegan Curries

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:20

Cook Time:40

Marinating Time:2

Servings: 4

Ingredients

Seasonings

1 tbsp garam masala
2 tsp turmeric
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
¼-½ tsp Indian red chili powder*¹
½ tsp salt
¼ tsp ground black pepper

Marinade

8 oz tempeh torn into chunks
8 oz extra firm tofu pressed and torn into chunks
½ cup plain dairy-free yogurt
2 cloves garlic grated
2 tsp ginger grated
1 tbsp lemon juice
1 tbsp olive oil

Curry

1 tbsp olive oil
1 medium red onion diced
3 cloves garlic minced
2 tsp ginger minced
1 bell pepper diced
15 oz-can whole peeled tomatoes
½ cup cilantro stems and leaves separate, optional
1 cup water
⅓ cup (45g) raw cashews soaked in hot water for 10 minutes
⅓ cup water
½ cup frozen peas optional

Instructions

Mix all the seasonings together in a small bowl.
1 tbsp garam masala, 2 tsp turmeric, 2 tsp smoked paprika, 2 tsp ground cumin, 2 tsp ground coriander, ¼-½ tsp Indian red chili powder*1, ½ tsp salt, ¼ tsp ground black pepper
Steam the tempeh in microwave: Add tempeh chunks to a microwave-safe bowl with 2 tbsp of water. Cover and microwave for 3 minutes. Cool for 5-10 minutes.
OR steam on the stove: Fill a pot with 2 inches of water. Add tempeh chunks to a steamer basket, place steamer basket in the pot, cover, and bring water to a boil. Once boiling, reduce heat to maintain a simmer and steam the tempeh for 10 minutes. Set aside to cool for 5-10 minutes.
8 oz tempeh
Marinate: In a large bowl, mix yogurt, garlic, ginger, lemon juice, olive oil, and 2 tbsp of the seasonings. Add tempeh and tofu and gently toss until well coated. Cover and marinate in the fridge for 2 hours.
½ cup plain dairy-free yogurt, 2 cloves garlic, 2 tsp ginger, 1 tbsp lemon juice, 1 tbsp olive oil, 8 oz extra firm tofu
Bake tofu and tempeh: Preheat oven to 425°F/220°C. Spread tofu and tempeh out in a single layer on a lined baking sheet. Save any excess marinade. Bake for about 30 minutes, flipping halfway, until golden brown and crisp.
Meanwhile, make the curry: Heat oil in a pot over medium heat. Add onions and a pinch of salt and cook until softened and starting to brown, about 6-8 minutes, stirring frequently.
1 tbsp olive oil, 1 medium red onion
Add garlic, ginger, and bell pepper and stir for 1 minute.
3 cloves garlic, 2 tsp ginger, 1 bell pepper
Add remaining seasonings and stir for 30 seconds. Deglaze the pot with a splash of water if needed.
Add tomatoes and crush them with the back of a large stirring spoon.
15 oz-can whole peeled tomatoes
Add cilantro stems and water. Cover and bring to a boil, then reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
½ cup cilantro, 1 cup water
Blend cashew cream: Drain soaked cashews and blend with remaining water.
⅓ cup (45g) raw cashews, ⅓ cup water
Stir the cashew cream into the curry along with any leftover marinade. Stir in the baked tofu and tempeh and peas (if using). Simmer about 2 minutes to thicken the curry and coat the tofu and tempeh.
½ cup frozen peas
Turn off heat and stir in cilantro leaves. Taste and add lemon juice, salt, or sugar as desired.

Notes

1) Red Chili Powder: If you’re sensitive to spice, start with just 1/4 tsp. Different chili powders have varying levels of spice, so if you’re unsure, start with a small amount and you can always add more. If you can’t find red chili powder, you can use cayenne pepper (start with half the amount), but the flavor will be slightly different.

Nutrition Facts

**Nutrition information is a rough estimate and intended for informational purposes only. I am not a registered dietitian or certified nutritionist, and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

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