Vegan Chicken Tikka Masala
Indulge in the bold, aromatic flavors of Vegan Chicken Tikka Masala, a plant-based twist on the beloved Indian dish. This recipe uses extra-firm tofu marinated in a vibrant blend of coconut yogurt, garlic, ginger, and traditional spices like garam masala, cumin, coriander, and turmeric, delivering a rich and authentic taste. Simmered in a creamy coconut milk and tomato sauce, the tofu absorbs the deep, savory essence of the masala, creating a dish that’s both comforting and packed with nutrients. Perfectly paired with fluffy basmati rice and garnished with fresh cilantro, this vegan-friendly meal is ideal for weeknight dinners or special occasions. With just 20 minutes of prep and 40 minutes of cooking, this guilt-free indulgence is sure to become a family favorite. Keywords: vegan chicken tikka masala, plant-based Indian recipe, creamy coconut masala, tofu tikka masala.
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Recipe Information
Ingredients
- 14 ounces tofu, extra-firm
- 0.5 cup coconut yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 can (14 oz) canned coconut milk
- 1 cup tomato puree
- 0.25 cup fresh cilantro, chopped
- 2 cups basmati rice, cooked
Instructions
Press the tofu to remove excess water, then cut into 1-inch cubes.
In a bowl, combine coconut yogurt, lemon juice, half of the minced garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, and salt. Add the tofu cubes and toss to coat. Marinate for at least 30 minutes or overnight in the refrigerator.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated tofu pieces and cook until golden brown on all sides, about 8-10 minutes. Remove from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until golden brown, about 5 minutes. Add the remaining minced garlic and sauté for another 1-2 minutes until fragrant.
Add tomato puree and bring to a simmer. Cook for about 5 minutes until the sauce slightly thickens.
Pour in the coconut milk and stir well to combine. Return the tofu to the skillet, and let it simmer in the sauce for another 10-15 minutes, allowing the flavors to meld together.
Garnish with chopped fresh cilantro before serving.
Serve the vegan chicken tikka masala hot with cooked basmati rice.
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 46.3 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3012 mg | 232% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 3922 mg | 83% | |
*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.
