“Indulge in a creamy and aromatic delight with our Vegan Tikka Masala recipe! Bursting with flavor from a medley of spices and tender vegetables, this dish is a plant-based twist on a classic Indian favorite. Satisfy your taste buds and your conscience with every delicious bite!”
What is the Origin of Tikka Masala
Tikka Masala is a popular Indian dish that is believed to have originated in the United Kingdom in the 1960s. The exact origins of the dish are not clear, but it is thought to be a British creation that was inspired by Indian cuisine. Some say that it was first made in Glasgow, Scotland, while others believe it was invented in London. The dish typically consists of marinated and grilled chicken or other meat, which is then simmered in a spiced tomato and cream-based sauce. Today, Tikka Masala is enjoyed worldwide and has become a staple dish in many Indian restaurants around the world.
Is vegan Tikka Masala Healthy
Vegan tikka masala can be a healthy option, depending on the ingredients used and how it’s prepared.
Tikka masala is typically made with a tomato-based sauce, which can be a good source of vitamins and minerals, especially if it includes vegetables like onion, garlic, ginger, and peppers. Chickpeas, tofu, or other plant-based protein sources are often used as a substitute for meat, making it a good option for vegans or those looking to reduce their meat consumption.
However, tikka masala can also be high in calories, saturated fat, and sodium if it’s made with heavy cream, butter, or lots of salt. It’s important to choose low-fat and low-sodium ingredients, and to watch portion sizes to keep the calorie count in check.
Overall, vegan tikka masala can be a nutritious and delicious meal, as long as it’s made with healthy ingredients and prepared in a balanced way.
Vegan Tikka Masala Besic Ingredients:
Main Ingredients:
- Tofu – 250 Grams
- Chickpeas Flour or Gram flour- 70-75 grams
- Turmeric powder – 1/3rd teaspoon
- Cumin powder – 1/3rd tablespoon
- Coriander powder – 1/3rd tablespoon
- Black pepper powder – 1 teaspoon
- Tandoori powder – 1 Teaspoon
- Red chili powder – Half teaspoon
- Garam masala powder – 1/3rd teaspoon
- Garlic powder – 1/3rd tablespoon
- Salt – 1 and a half teaspoon
- Water as needed
- Oil – 1 Teaspoon
Frying the Tofu and Bell Pepper
- Oil – 3 Tablespoons
- Half Bell Peppers
For the Vegan Tikka Masala curry
- Oil – 2-3 Tablespoons
- Onion – 1 Large Garlic
- Cloves – 6 Ginger – 1 Inch
- Green Chili – 1 Small
- Turmeric Powder – Half Teaspoon
- Coriander powder – Half tablespoon
- Cumin powder – Half tablespoon
- Red chili powder – Half Teaspoon
- Tandoori powder – 1 Teaspoon
- Tomato puree – 150 ml Water – 200 ml
- Salt – 2 Teaspoons
- Cooked Tofu
- Cooked Bell Peppers Garam masala powder – 1 Teaspoon
- Coriander leaves for garnish
Steps Step Making Vegan Tikka Masala Recipe-
1. Let’s get started, I have taken around 250 grams of medium-firm tofu. We need to slice the tofu into medium-sized pieces. You can slice it even in large blocks but since it’s medium firm it might break easily while mixing.
2. To a bowl, add 70-75 grams of gram flour or chickpeas flour. Add 1/3rd teaspoon of turmeric powder, 1/3rd tablespoon of cumin powder, 1/3rd tablespoon of coriander powder, one teaspoon of black pepper powder, one teaspoon tandoori powder, half teaspoon of red chili powder, 1/3rd teaspoon of garam masala powder, 1/3rd tablespoon of garlic powder, 1 and a half teaspoon of salt or salt as per taste. Mix all the dry ingredients. You can reduce or increase the quantities of spices as per your taste, and if you don’t.
3. Add water to the flour gradually in small quantities. We are looking for a flowing batter without any lumps. When the batter reaches the perfect consistency add 1 teaspoon of oil and mix again. Check the salt level and spices once and if it feels right add the tofu cubes.
4. Gently coat the batter on the tofu cubes without breaking them. Then place the bowl in the refrigerator for 30 minutes.
5. Then place the bowl in the refrigerator for 30 minutes. After 30 minutes, heat a pan and add 3 tablespoons of oil. We are going to shallow fry the tofu pieces, you can also bake them or air fry them. Add the tofu pieces individually to the pan that way they won’t lose their coating and won’t get stuck together.
6. Cook it over medium heat and as you start to see the tofu turning golden from one side, flip it. Once it’s cooked from all sides, you can stir fry it and cook its crispy.
7. Once it’s cooked from all sides, you can stir fry it and cook it crispy. Transfer the tofu into a separate bowl, I have added the rest of the tofu to the pan to cook and with the remaining batter I will coat some pieces of bell pepper which is optional but trust me adds great taste to the recipe. You can also add some onion slices.
8. Then add the bell peppers to the pan and cook in the same way till they get light crispy. Transfer the bell peppers to a separate bowl.
9. Now to the same pan, add 2-3 tablespoons of oil, and add 1 large finely chopped onion. Stir fry the onion and let it cook till it’s translucent. Stir it in between so it doesn’t stick to the pan, then add 5-6 cloves of grated garlic and 1 inch of grated ginger, and let this cook for 2 minutes over medium heat.
10. Then add 1 small finely chopped green chili, and cook for a minute. Now it’s time to add the spices, add half a teaspoon of turmeric powder, half a tablespoon of coriander powder, half a tablespoon of cumin powder, half a teaspoon of red chili powder, one teaspoon of tandoori powder, mix everything, and stir fry over low heat for a minute.
11. Then add around 150 ml of tomato puree, you can replace that with 1 large grated tomato. Mix the tomato puree with the spices well. I like to add tomato puree as it brings out a lovely color in the curry. Let it cook till you see the oil released, then add 200 ml of water, also I almost forgot to add the salt, add 2 teaspoons of salt or salt as per taste, and give it a mix.
12. Let this cook over low heat till the curry starts to boil, then add the tofu, followed by the bell pepper to the curry. Mix it so the tofu and the bell pepper are nicely submerged in the curry. Cover the pan and we will let this cook for 8-10 minutes over low heat.
13. After 10 minutes, remove the cover, mix everything, and make sure that the curry is not sticking to the bottom of the pan. It already smells great and looks at the texture of the curry, is just amazing.
14. This is the final spice, add 1 teaspoon of garam masala powder and mix again. Cover it for another 2 minutes and let it cook over low heat. After that switch off the heat and let it rest for 10 more minutes and then serve.
15. Finally, add some finely chopped fresh coriander leaves and the Vegan tikka masala is ready. You can combine this with plain rice, chapatti, roti, or paratha but my favorite combination with vegan tikka masala is always naan.
What Can You Serve With Vegan Tikka Masala?
There are several delicious and nutritious options to serve with vegan tikka masala. Here are some ideas:
Rice: Basmati rice is a classic accompaniment to tikka masala. You can also try brown rice or quinoa for a healthier option.
Naan bread: Soft and pillowy naan bread is perfect for soaking up the rich and flavorful sauce.
Roti or chapati: These thin, whole wheat breads are a staple in Indian cuisine and can be served warm and fluffy to complement the tikka masala.
Roasted vegetables: Roasted cauliflower, eggplant, or sweet potato can add a flavorful and nutrient-rich side dish to your meal.
Salad: A simple side salad with mixed greens, cucumber, tomato, and lemon juice can provide a refreshing contrast to the rich and spicy flavors of the tikka masala.
Raita: This cool and refreshing yogurt-based condiment is a classic accompaniment to Indian cuisine. To keep it vegan, use a non-dairy yogurt.
Chutney: A dollop of mango or mint chutney can add a burst of tangy and sweet flavor to your meal.
By serving vegan tikka masala with these sides, you can create a well-rounded and satisfying meal that is sure to impress your taste buds!
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What is The Nutritional Value of Vegan Tikka Masala?
Vegan tikka masala is a good source of protein, dietary fiber, and vitamins such as vitamin C and vitamin A. It can contain around 300-400 calories, 15-20 grams of protein, and 30-40 grams of carbohydrates per serving. It is generally lower in saturated fat than traditional chicken tikka masala.
Vegan Tikka Masala Recipe | vegetable tikka masala | tofu tikka masala recipe
Equipment
- 1 cooking spud
- 1 Knife
- 1 One big Bowl
- 1 One nonstick frying pan
- 1 Spider spatula
Ingredients
Main ingredients of vegan tikka masala recipe
- 250 Gram Tofu
- 70-75 Gram Chickpeas Flour or Gram flour
- â…“ Tbsp Turmeric powder
- â…“ Tbsp Cumin powder
- â…“ Tbsp Coriander powder
- 1 Tbsp Black pepper powder
- 1 Tbsp Tandoori powder
- ½ Tbsp Red chili powder
- â…“ Tbsp Garam masala powder
- â…“ Tbsp Garlic powder
- 1 Salt
- Water as needed
- 1 Oil
Frying the Tofu and Bell Pepper
- 3 Tbsp Oil
- Half Bell Peppers
Final Steps
- 2-3 Tbsp Oil
- 1 Piece Onion
- 6 Piece Garlic Cloves
- 1 Inch Ginger
- 1 Piece Green Chili
- ½ Tbsp Turmeric Powder
- ½ Tbsp Coriander powder
- ½ Tbsp Cumin powder
- ½ Tbsp Red chili powder
- 1 Tbsp Tandoori powder
- 150 Ml Tomato puree
- 200 Ml Water
- 2 Tbsp Salt
Instructions
- Let’s get started, I have taken around 250 grams of medium-firm tofu. We need to slice the tofu into medium-sized pieces. You can slice it even in large blocks but since it's medium firm it might break easily while mixing.
- To a bowl, add 70-75 grams of gram flour or chickpeas flour. Add 1/3rd teaspoon of turmeric powder, 1/3rd tablespoon of cumin powder, 1/3rd tablespoon of coriander powder, one teaspoon of black pepper powder, one teaspoon tandoori powder, half teaspoon of red chili powder, 1/3rd teaspoon of garam masala powder, 1/3rd tablespoon of garlic powder, 1 and a half teaspoon of salt or salt as per taste. Mix all the dry ingredients. You can reduce or increase the quantities of spices as per your taste, and if you don’t.
- Add water to the flour gradually in small quantities. We are looking for a flowing batter without any lumps. When the batter reaches the perfect consistency add 1 teaspoon of oil and mix again. Check the salt level and spices once and if it feels right add the tofu cubes.
- Gently coat the batter on the tofu cubes without breaking them. Then place the bowl in the refrigerator for 30 minutes.
- Then place the bowl in the refrigerator for 30 minutes. After 30 minutes, heat a pan and add 3 tablespoons of oil. We are going to shallow fry the tofu pieces, you can also bake them or air fry them. Add the tofu pieces individually to the pan that way they won’t lose their coating and won’t get stuck together.
- Cook it over medium heat and as you start to see the tofu turning golden from one side, flip it. Once it’s cooked from all sides, you can stir fry it and cook its crispy.
- Once it’s cooked from all sides, you can stir fry it and cook it crispy. Transfer the tofu into a separate bowl, I have added the rest of the tofu to the pan to cook and with the remaining batter I will coat some pieces of bell pepper which is optional but trust me adds great taste to the recipe. You can also add some onion slices.
- Then add the bell peppers to the pan and cook in the same way till they get light crispy. Transfer the bell peppers to a separate bowl.
- Now to the same pan, add 2-3 tablespoons of oil, and add 1 large finely chopped onion. Stir fry the onion and let it cook till it’s translucent. Stir it in between so it doesn’t stick to the pan, then add 5-6 cloves of grated garlic and 1 inch of grated ginger, and let this cook for 2 minutes over medium heat.
- Then add 1 small finely chopped green chili, and cook for a minute. Now it’s time to add the spices, add half a teaspoon of turmeric powder, half a tablespoon of coriander powder, half a tablespoon of cumin powder, half a teaspoon of red chili powder, one teaspoon of tandoori powder, mix everything, and stir fry over low heat for a minute.
- Then add around 150 ml of tomato puree, you can replace that with 1 large grated tomato. Mix the tomato puree with the spices well. I like to add tomato puree as it brings out a lovely color in the curry. Let it cook till you see the oil released, then add 200 ml of water, also I almost forgot to add the salt, add 2 teaspoons of salt or salt as per taste, and give it a mix.
- Let this cook over low heat till the curry starts to boil, then add the tofu, followed by the bell pepper to the curry. Mix it so the tofu and the bell pepper are nicely submerged in the curry. Cover the pan and we will let this cook for 8-10 minutes over low heat.
- After 10 minutes, remove the cover, mix everything, and make sure that the curry is not sticking to the bottom of the pan. It already smells great and looks at the texture of the curry, is just amazing.
- This is the final spice, add 1 teaspoon of garam masala powder and mix again. Cover it for another 2 minutes and let it cook over low heat. After that switch off the heat and let it rest for 10 more minutes and then serve.
- Finally, add some finely chopped fresh coriander leaves and the Vegan tikka masala is ready. You can combine this with plain rice, chapatti, roti, or paratha but my favorite combination with vegan tikka masala is always naan.
Video
Notes
- Use firm tofu or seitan as a substitute for the chicken in the recipe. These protein-rich options will provide a meaty texture and absorb the flavors of the tikka masala sauce.
- Marinate your protein substitute in a mixture of vegan yogurt, lemon juice, and spices for at least 30 minutes before cooking. This will infuse it with flavor and help it to stay moist and tender.
- Toast whole spices like cumin, coriander, and cardamom before grinding them for the sauce. This will enhance their flavor and aroma.
- Use canned tomatoes or tomato puree instead of fresh tomatoes for the sauce. This will give it a deeper color and richer flavor.
- Make your own garam masala spice blend by combining ground cinnamon, cardamom, cloves, cumin, coriander, and black pepper. This will add a complex and warming flavor to the dish.
- Add coconut milk or cream towards the end of cooking for a creamy and luxurious texture. Coconut cream will make the sauce thicker and creamier than coconut milk.
- Serve your tikka masala with vegan naan bread, rice, or roasted vegetables for a complete meal.
1. Can you make vegan tikka masala with jackfruit?
ANS: Yes, you can definitely make vegan tikka masala with jackfruit as a substitute for the protein. Jackfruit is a versatile and nutritious fruit that has a texture similar to pulled pork or chicken when cooked, making it a popular meat substitute in vegan and vegetarian cuisine.
2. Is vegan tikka masala gluten-free?
ANS: Vegan tikka masala can be gluten-free, but it depends on the specific recipe and ingredients used. Some ingredients commonly used in tikka masala, such as wheat flour (in the form of naan bread or roti) or soy sauce, can contain gluten. However, there are several ways to make a gluten-free version of tikka masala:
Use gluten-free grains: Serve the tikka masala with gluten-free grains such as brown rice, quinoa, or millet instead of naan bread or roti.
Use gluten-free flour: Substitute wheat flour with a gluten-free flour, such as rice flour, corn flour, or chickpea flour, to make the sauce or batter for the protein.
Use tamari instead of soy sauce: Tamari is a gluten-free alternative to soy sauce and can be used to add flavor to the tikka masala.
Use gluten-free protein: Instead of using seitan or wheat-based protein, use tofu, tempeh, or legumes like chickpeas or lentils as the main protein source.
By using these substitutions, you can make a delicious and gluten-free version of vegan tikka masala that is suitable for people with celiac disease or gluten intolerance.
3. Can you freeze vegan tikka masala?
ANS: Yes, you can freeze vegan tikka masala for later consumption. In fact, freezing can help to preserve the flavors and nutrients of the dish and make meal prep easier. Here are some tips on how to freeze vegan tikka masala:
Allow the tikka masala to cool completely before freezing. You can divide it into individual portions or freeze it in a large container.
Label the container with the name and date of the dish so you can easily identify it later.
Store the tikka masala in an airtight container or freezer bag to prevent freezer burn.
Freeze the tikka masala for up to three months.
To reheat, thaw the tikka masala overnight in the refrigerator, then heat it in a pan over medium heat until it is heated through.
