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Vegan Tikka Masala

Creamy, spicy, hearty, and incredibly flavorful vegan tikka masala made with tofu and tempeh, dairy-free yogurt, and cashew cream.
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Prep Time:20 minutes
Cook Time:40 minutes
Marinating Time:2 hours
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.