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–+ servings

Vegan Tikka Masala

This boldly flavoured vegan tikka masala has chunks of tofu and vegetables marinated in a tangy and spicy marinade. The sauce is rich, creamy sauce and rounded off with fresh herbs.
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 6 servings

Ingredients

Marinade

  • 1 cup (250 g) soy yoghurt unsweetened
  • 2 tbsp olive oil
  • 2 cloves garlic pressed
  • 1 tbsp grated ginger
  • 1 tsp tandoori masala
  • ¼ tsp kala namak black salt
  • 2 tsp kashmiri chili powder
  • 1 tsp salt

Tikka (chopped into bite sized cubes or chunks)

  • 1 block (300 g) extra firm tofu
  • 3 cups (150 g) mushrooms
  • 2 cups (260 g) sweet potato
  • 1 red pepper

Masala sauce

  • 4 tbsp vegetable oil
  • 1½ tsp cumin seeds
  • 1½ tsp black mustard seeds
  • 2 onions sliced
  • 1 tsp brown sugar
  • 3 cloves garlic pressed
  • 1 can (400 g) chopped tomatoes
  • 1 can (400 ml) coconut milk
  • 2 tbsp lemon juice
  • 1½ tsp garam masala
  • 1 tsp salt
  • 5 tbsp fresh cilantro / coriander leaves chopped
  • 3 tbsp fresh mint leaves chopped

Instructions

For the 'tikka'

  • Mix together all the marinade ingredients: soy yoghurt, olive oil, garlic, ginger, tandoori masala, kala namak, kashmiri chili powder and salt.
  • Combine well with the tofu and chopped vegetables and marinate in the fridge for 4 hours.
  • Spread the marinated vegetables and tofu out on a large baking tray (lined with a reuseable baking sheet) and roast in the oven at 220°C (430°F) for 30 minutes. Set aside until the sauce is ready.

For the masala sauce

  • While the veg is roasting, heat up the vegetable oil in a large frying pan on medium-high heat. Add in the whole cumin and black mustard seeds and fry them for 30 seconds.
    Tip: The whole spices should sizzle up if the oil is hot enough.
  • Next, add the sliced onion and brown sugar and saute on medium-high heat until golden brown, about 10 minutes.
  • Stir in the garlic and continue to saute for 1 minute.
  • Add the chopped tomatoes and cook them down, stirring frequently, on medium-high heat for about 6-7 minutes.
    Tip: The oil should start to separate from the thick tomato.
  • Now stir in the coconut milk. Continue to cook until the sauce starts to thicken, about 3-5 minutes.
  • Take the sauce off the heat. When the vegetables and tofu are finished roasting, add them into the pan and stir to combine with the sauce.
  • Finally, stir in the lemon juice, garam masala, salt, and the fresh cilantro / coriander and mint leaves.

Notes

Read the post for step-by-step pictures, ingredient substitutions and useful tips.
Kashmiri chilli powder is a common ingredient in Indian cuisine. It adds a a rich red colour and mild heat. We recommend getting some, but if you don't have any, you can replace it with 3 parts paprika and 1 part cayenne. 
Homemade Spice Mixes
You can use storebought, ready-made spice mixes, but the flavour of homemade spice mixes is far better!
These two recipes have been adapted from the same authentic cookbook as the recipe for tikka masala.
Whole spices provide deeper flavor when toasted and freshly ground, but can be replaced with the ground type. However, either don't toast the ground spices, or do so carefully and gently, so you don't burn them.
Garam masala
  • 1 cinnamon stick (or 2 tsp ground cinnamon)
  • 1 tbsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp cardamom seeds (removed from pods)
  • 1 tsp black peppercorns
  • 1 tsp whole cloves
  • ½ tsp ground nutmeg (optional)
 
Toast any whole spices in a clean, dry frying pan or sauce pan on medium heat for about a minute, until they release their fragrance. Once cooled down, grind with the nutmeg (and any replacement ground spices) in a spice grinder into a fine powder.
Tandoori masala
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 2 tsp black pepper corns
  • 2 tsp whole cloves
  • 2 tsp cardamom seeds (removed from pods)
  • 1 tsp fenugreek seeds
  • 1 tbsp fenugreek leaves
  • 1 tbsp ground cinnamon
  • 1 tbsp paprika powder
  • 1 ½ tsp ground ginger
  • ½ tsp red chili powder (or cayenne pepper)
 
Heat up a clean, dry frying pan or saucepan on medium heat, and toast the whole spices for a minute until fragrant: coriander seeds, cumin seeds, pepper corns, cloves, cardamom and fenugreek seeds.
Let them cool down, then place them in a spice grinder with the rest of the ingredients and process into a fine powder.

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 27g | Protein: 14g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 1038mg | Potassium: 724mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7226IU | Vitamin C: 42mg | Calcium: 166mg | Iron: 5mg
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