Chicken Tikka Masala Vegan Style
Elevate your plant-based dining experience with this irresistible Vegan-Style Chicken Tikka Masala, a vibrant and satisfying twist on the classic Indian favorite. Featuring protein-packed extra-firm tofu or your preferred plant-based chicken alternative, this recipe combines a fragrant marinade of vegan yogurt, warming spices, garlic, and ginger to infuse every bite with bold flavor. Sautéed to golden perfection and simmered in a rich, creamy tomato and coconut milk sauce, this dish offers all the comforting warmth of traditional tikka masala without any animal products. Ready in under an hour, it's a perfect weeknight dinner when served over fluffy basmati rice and garnished with fresh cilantro. Whether you're vegan or simply exploring meatless options, this dairy-free and flavorful recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu (or plant-based chicken alternative)
- 120 ml Plain unsweetened vegan yogurt
- 1 tablespoon Lemon juice
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 400 grams Tomato purée
- 250 ml Coconut milk (full-fat)
- 2 tablespoons Cilantro, chopped (for garnish)
- 4 cups Cooked basmati rice (for serving)
Instructions
Press the tofu for about 15 minutes to drain excess moisture. Cut the tofu into bite-sized cubes.
In a bowl, mix vegan yogurt, lemon juice, half of the minced garlic, half of the grated ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, paprika, turmeric, and a pinch of salt. Add the tofu cubes to this marinade and gently coat. Let it marinate for at least 30 minutes or up to 2 hours for maximum flavor.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the marinated tofu cubes and cook until golden brown on all sides, about 4-5 minutes per side. Set aside.
In the same skillet, add the remaining oil. Sauté the remaining garlic and ginger for 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, garam masala, and optional cayenne pepper. Toast the spices for 30 seconds to enhance their flavor.
Stir in the tomato purée and cook for 5-7 minutes until the mixture thickens and the oil begins to separate from the sauce.
Reduce the heat to low and pour in the coconut milk. Stir to combine and simmer for 5 minutes.
Add the cooked tofu cubes to the sauce and gently stir to coat. Simmer for an additional 5 minutes to allow the flavors to meld.
Taste and adjust seasonings as needed, adding more salt or spices if desired.
Serve hot over cooked basmati rice and garnish with fresh cilantro.
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 30.4 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3171 mg | 244% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 4139 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
