This super easy vegan tikka masala recipe takes about 30 minutes to make and it is at least as delicious as the meatful version.
Today I’m going to show you how to make a vegan tikka masala recipe. And before you go screaming out that there’s no such thing as a tikka masala without chicken, hear me out for a sec.
Instead of chicken, I made this tikka masala with tofu, mushrooms and cauliflower. These are very good meat replacements, especially tofu because it contains plenty of proteins, healthy nutrients and has many health benefits.
Moreover, this tofu tikka masala recipe is an excellent winter meal because it’s hearty, flavorful, and super easy; you can make it in under 30 minutes. It’s perfect if you’re a bit under the weather as it successfully replaces the good ol’ chicken noodle soup.
So … A healthy delicious meal ready in just half an hour?
How great does that sound, right?!
And to show you how to make this vegan tikka masala recipe even better, I have included a few useful Tips & Tricks.
So let’s get started, shall we?
More Vegan Recipes:
How to make vegan tikka masala – Best Tips & Tricks
1. Make vegan tikka masala with tofu, mushrooms and cauliflower
You can make vegan tikka masala with veggies only, but I really think it needs a protein boost to make it more filling and nourishing.
Plus, it needs some texture if we’re going to serve it as a main.
Tofu is a good meat replacement in many vegan recipes because of its protein and nutrients content.
Moreover, I have marinated it just like you would marinate chicken for the classic recipe. Then I roasted it in the oven, but you can also grill it if you want to give it a charcoal flavor.
See?! Tofu can easily replace the chicken and is prepared just about the same.
So beware chicken! Tofu is here to replace you!
Cauliflower is also a significant source of nutrients and it has a high fiber content which is super beneficial for our health.
One cup of cauliflower contains 3 grams of fiber which is 10% of our daily recommended intake.
Mushrooms are low-calorie and low-carb, plus they’re full of antioxidants, vitamins and minerals.
With these three ingredients, you won’t even realize that there’s no meat in your tikka masala.
Now let’s see how you can adapt this healthy tofu tikka masala recipe to your taste.
2. Adapt this tofu tikka masala recipe to your taste
I could have made a simple spiced curry sauce that would have been great with roasted marinated tofu. This would be the classic recipe and it’s surely something you can try.
But why not add all my favorite veggies and easily simmer them into a thick and creamy Tikka Masala sauce.
I mean, that’s what I mean when I always say that you should experiment in the kitchen. Take the classic dishes and bring them to your taste.
You can replace the veggies in this vegan tikka masala recipe with any of your favorites, or with the ones that you already have in the fridge. Just make sure to cut them into bite-sized pieces, especially the ones that usually take longer to cook.
I cut the potatoes smaller but I left the cauliflower florets in large pieces. That’s because potatoes take longer to cook than cauliflower. This way they’ll both cook at the same time.
And here are some other veggies that would be great in this tofu tikka masala recipe: sweet potato, broccoli, zucchini, butternut squash, cabbage, eggplant, Brussels sprouts etc.
If you are not vegan, you can add roast chicken and a dollop of yogurt. Trust me, this will make it super delish.
You should now have a better idea of how to adapt this healthy vegan tikka masala recipe to your taste.
If you are curious about trying something new but you’re unsure whether it would work, just drop me a comment below or a shout on social media.
Now let’s move on and see what should we serve with tofu tikka masala.
3. What to serve with tofu tikka masala
The best side dish for tofu tikka masala is Basmati rice and Naan bread. But I also found it to go perfectly with pickles or a simple salad with chili lime dressing.
Here are some other dishes that would go perfectly with tofu tikka masala:
And as I said above, if you are not vegan you can also serve it with roast chicken and a dollop of yogurt.
So that’s about it, my dear foodies. Now it’s time to see how to make the vegan tikka masala.
And after that, don’t forget to snap a shot of it and post it on Instagram and tag me with @theblondelish, so I can see how you made it.
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Vegan Tikka Masala Recipe (With Tofu And Cauliflower)
- 1 pack (16 Oz / 450g) extra firm tofu - drained and cut into ½ inch cubes
- 2 Tbsp olive oil - divided
- 1 white onion - diced
- 2 garlic cloves - minced or pressed
- 1 red bell pepper - cut into chunks
- 2 medium carrots - peeled and sliced
- 1/2 cup water
- 1 can (15oz / 435g) tomato sauce
- 2 cups (140g) button mushrooms
- 2 cups (200g) cauliflower florets
- 1 1/2 cups (225g) diced gold potatoes - chopped into small cubes
- Sea salt and Fresh ground black pepper - to taste
- 1 cup (135g) frozen peas
- Fresh chopped cilantro - for garnishing
- 1 cup (250ml) coconut milk
Tikka Masala Seasoning Ingredients:
- 1 Tbsp garam masala
- 1/2 Tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp chili flakes - or to taste
- Preheat the oven to 400°F/200°C.
- In a small bowl, mix well all ingredients for the tikka masala seasoning.
- Cut the tofu into bite-sized cubes, add in half of the tikka masala seasoning mixture and drizzle with 1 Tbsp of olive oil. Mix until evenly coated. (If time allows, refrigerate for at least 1 hour).
- Place the marinated tofu into a baking pan, making sure you leave enough space between the pieces and bake for 15-20 minutes until it gets slightly dark brown on the edges.
- Heat the remaining oil in a large pot over medium heat, then sauté the onions, garlic, carrots, bell peppers, until tender, about 4-5 minutes.
- Add in the remaining spice mixture and cook for 30 seconds, just until they start to release their flavors, stirring constantly.
- Stir in water, tomato puree, coconut milk, mushrooms, cauliflower and potatoes.
- Place the lid on and lower the heat. Simmer for about 15 minutes, or until the veggies are fork tender and all flavors are blended.
- Stir in frozen peas, roasted tofu and season with salt and pepper, to your taste. Simmer for another 3-4 minutes, or until the sauce starts to thicken.
- Garnish with fresh cilantro!
- You can make it without tofu and cauliflower, but you will lose much of the nutrients content. These two ingredients are rich in protein and fiber which makes them perfect meat replacements.
- You can make this vegan tofu recipe with your favorite veggies. Just make sure to cut them into bite-sized pieces, especially the ones that usually take longer to cook. And here are some good ideas: sweet potato, broccoli, zucchini, butternut squash, cabbage, eggplant, Brussels sprouts
- If you're not vegan, you can serve it with roast chicken and a dollop of yogurt. Also, you can serve it with Basmati rice and Naan bread.
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