When you’re looking for a ‘fakeaway’ that’s incredibly easy, delicious and much like the real thing, then my vegan tikka masala is just what you need.
There’s nothing better than dipping soft naan into a subtly sweet, mildly spiced and creamy vegan tikka masala sauce. I wanted to ‘veganise’ one of the nation’s favourite take-outs so you’re reassured you can devour something just as great while living Life Without Meat.
My vegan tikka masala is another tasty addition to my vegan recipes here on the blog. There are still many more curries I want to recreate from my time in India, but I know you’ll really enjoy this one.
If you don’t have time to read through my tofu and chickpea vegan tikka masala now, then definitely PIN it for later as you don’t want to miss out on this.
Curries are incredibly versatile, nutritious and tasty. They’re freezer-friendly too which makes them great for meal prep and bulk cooking.
This recipe is all about recreating the comfort that comes with eating out – the vegan tikka masala sauce is flavourful and creamy. It’s warmly spiced with hints of sweetness which is what makes tikka masala favourited by the nation.
How can I adapt this vegan tikka masala?
The great thing about curries is that you can easily customise them to what you have available.
You could easily add some cauliflower florets, diced par-boiled potato or carrots, along with additional greens like spinach or kale for a heartier, veggie-packed meal.
I appreciate not everyone likes tofu but it’s an excellent source of plant-based protein as it’s a complete protein. Which means it provides all 9 essential amino acids. To give tofu more bite, you can bake it in the oven for 20 minutes until golden prior to marinating it in the vegan tikka masala sauce. However, this will increase the cooking time of the recipe.
There are other plant-based proteins available which you’re welcome to use such as tempeh or seitan. These are both great is you’re looking for a meaty texture. You could also use soy ‘chicken’ available within M&S Plant Kitchen, Sainsbury’s Plant Pioneer range or Iceland’s No Bull range. All would work well.
For this recipe, I have used East End’s Tandoori Tikka Masala spice mix. Their range of spice is great for creating authentic flavours in curries. Plus, you get a lot more for your money which provides you with an affordable way of cooking your favourite meals. You can often find this brand in the supermarket. Alternatively, International supermarkets tend to offer incredible spice ranges too. Feel free to experiment with curry pastes instead.
How to store leftovers:
- Refrigerate: You can keep leftovers for 5-6 days in the fridge, stored in a covered container
- Freezer: My tofu and chickpea vegan tikka masala freezes well for up to 2-3 months.
- Re-heat: Simply re-warm my vegan tikka masala on the hob or in the microwave.
The ultimate sides for my vegan tikka masala:
- Serve with white basmati rice for that takeaway vibe. Alternatively, whole grain rice or quinoa would provide healthier options.
- Pair with a side of vegan naan bread to scoop up that awesome sauce.
- Add fresh toppings like sliced tomatoes, fresh coriander, and lime wedges.
- You can make a simple Asian salsa by mixing together finely chopped red onion, tomato and fresh coriander mixed with a few teaspoons of apple cider vinegar.
If you enjoy my vegan tikka masala recipe then here are a few more recipes you may enjoy:
- Creamy coconut curry with chickpeas, squash and tofu
- A mouth-watering vegan katsu curry
- Sweet, Creamy, Paneer & Chickpea curry (veggie but vegan-friendly if you swap paneer for tofu)
If you’re looking for a well-loved mainstream curry – an all-round pleaser for hosting curry nights with friends or showcasing the delight of Life Without Meat to others – then this recipe is perfect!
I’d love to hear your feedback in the comments once you’ve given my vegan tikka masala a try. I’m sure you will adore the taste and be delighted by how yummy a Life Without Meat can be.
- ½ onion, chopped
- 1 vine tomato, chopped⠀
- ¼ tsp fenugreek/cumin seeds⠀
- ½ tsp turmeric ⠀
- 50 g vegan butter (I use Naturli vegan block)
- 2 tbsp coconut cream (you can buy this or scoop it out the top of coconut milk cans)⠀
- 3 tbsp chopped tomatoes⠀
- 1 heaped tsp light brown muscovado sugar (or other type)
- 250ml soy yoghurt⠀
- 2 level tbsp @eastendfoodsuk Tandoori Masala spice mix (you can find this in the supermarkets, usually on the world food aisle)⠀
- 200g extra firm tofu, chopped into bitesize pieces ⠀
- 150g chickpeas
- Fry off the onion, vine tomato and fenugreek seeds in a little plain oil on low-medium heat until the onions have softened.
- Meanwhile, combine the yoghurt with the Tandoori spice mix in a bowl. Then mix in the chopped tofu to evenly coat it with the sauce. Leave to one side. ⠀
- Once the pan ingredients have softened, add the turmeric, vegan butter, coconut cream, chopped tomatoes and light brown sugar. Combine well until butter is melted and sugar caramelised. Then transfer pan ingredients to a blender and blitz until its smooth. Otherwise, leave it for some texture.
- At this point, put your basmati white rice on to cook - bring it to the boil and then let it simmer on a lower heat for ten minutes.
- To the empty pan, pour in your yoghurt marinade and tofu - fry for few minutes. Then pour in your blended sauce and chickpeas. Stir and allow to simmer for 10 minutes on a lower heat until chickpeas have softened. Taste, and add a little salt and chilli powder according to your taste and spice preference (optional). ⠀
- Use this 10 minutes to prep your sides and toppings.
- Serve with rice and your choice of toppings.
If you're cooking brown rice or quinoa, then you will need to put these onto cook at the beginning, since they take double the amount of time to cook compared to white basmati.