This vegan tikka masala recipe features a rich, creamy, tomato-based curry sauce that is ready in less than 20 minutes. Learn how to make it with mushrooms, cauliflower, tofu, or chickpeas.
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It is sometimes hard to believe that such a delicious curry can be ready in such a short time. But try it once and you’ll know that tikka masala is every bit as good as the original, just without the meat or dairy.
If you are looking for more vegan curry recipes, I highly recommend these delicious recipes for chickpea mushroom curry, sweet potato tofu curry, and broccoli potato curry.
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❤️ Why you’ll love it
This vegan tikka masala recipe is a favorite of mine for many reasons. The rich, tomato, and cream-based sauce, combined with the aromatic spices, make it a flavorful and comforting dish.
Using oyster mushrooms as the “chicken” substitute not only makes this recipe a great option for vegans and vegetarians but also adds a charcoal flavor and a meaty texture, especially when roasted in the oven.
It is the ultimate recipe since you can use cauliflower, tofu, or even chickpeas for this recipe.
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🧾 Key ingredients
This vegan tikka masala is a delicious and hearty dish that is made with simple, plant-based ingredients that are readily available in your local grocery store.
Spices such as garam masala, ground cumin, turmeric, and cayenne pepper. These are the key to infusing the ingredients with the traditional tikka masala flavor.
Onions, garlic, and ginger create the aromatic base for your tikka masala sauce. They add depth of flavor for an authentic flavor.
Full-fat coconut cream and sieved tomato puree are the keys to the rich and creamy consistency of the sauce. The coconut cream adds a lusciously creamy texture while the tomato puree adds a tangy sweetness that balances the spices perfectly.
Oyster mushrooms are ideal for that meaty flavor and the perfect texture. I will also share how to use cauliflower, tofu, or chickpeas for this recipe.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegan tikka masala recipe, a good quality blender is essential for achieving the smooth, creamy texture of the tikka masala sauce. I recommend using a high-powered blender, as it will effortlessly blend all the ingredients, including the onion, garlic, and ginger, to a silky consistency.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by preparing the marinade for the tikka masala. In a small bowl, combine the tikka masala spice blend, cumin, turmeric, salt, cayenne pepper, and vegetable oil.
STEP 2
Next, peel and chop the onion. Then, peel and mince the garlic and ginger.
STEP 3
Take the canned coconut milk out of the fridge and let it come to room temperature. Give it a good shake before using it.
Roasting the mushrooms
STEP 1
Clean the mushrooms with a damp cloth. Cut off the end of the stem and shred the mushrooms into large pieces.
STEP 2
In a large mixing bowl, combine the shredded mushrooms with the marinade. Make sure the marinade coats the mushrooms evenly.
STEP 3
Place the mushrooms on a parchment-lined baking sheet. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and bake the mushrooms for 20-30 minutes, turning them halfway through.
Making the vegan tikka masala
STEP 1
Heat a large frying pan over medium heat. Add oil and the chopped onion. Sauté for about two minutes. Add the minced garlic and ginger to the pan. Stir and sauté for another two minutes.
STEP 2
Then, add one tablespoon of oil, the tikka masala spice blend, turmeric, ground coriander seeds, and cumin. Stir well and fry these spices for about two minutes.
STEP 3
Add sieved tomato puree to the pan and bring it to a boil.
STEP 4
Now, it’s time to add the main ingredients. You can use roasted mushrooms, tofu, cauliflower, or canned chickpeas. Stir well to coat them with the sauce.
STEP 5
Add the coconut milk to the pan and bring the sauce to a boil.
💡 Expert tip
The key to this vegan tikka masala recipe is the preparation of the tikka masala sauce. When you sauté the onions, garlic, and ginger, take your time to let the spices cook. This process allows the flavors to develop and infuse the sauce, giving you a rich and aromatic base for your dish.
🔄 Variations
You can easily replace mushrooms with extra firm tofu. This will give your vegan tikka masala a different texture and a boost of plant-based protein.
Another great alternative is chickpeas. They are delicious and also high in protein and fiber. Simply drain a can of chickpeas and add them to the sauce along with the other vegetables.
If you are looking for a milder option, consider using cauliflower. This will give your tikka masala a unique texture and a mild, slightly sweet flavor
🥣 Serving ideas
This vegan tikka masala is a versatile and delicious dish that can be enjoyed in a variety of ways.
The classic combination would be serving it with some basmati rice and vegan naan bread. I have a super easy vegan gluten-free naan recipe in my Express Vegan cookbook, which is a perfect match for this dish.
⇒ Express Vegan Cookbook – EXCLUSIVE recipes you can make with 5 main ingredients within 15 minutes!
It also goes great with a fresh side salad. A simple green salad with a lemon vinaigrette or a cucumber and tomato salad is an excellent choice. The fresh, crisp vegetables complement the rich, flavorful sauce of the tikka masala.
You can also add some toppings to your tikka masala for an extra burst of flavor. Chopped scallions, green onions, parsley, or cilantro are great options.
❄️ Storing tips
Storing the vegan tikka masala is a great idea, as the flavors tend to intensify over time, making it even more delicious.
To store, allow it to cool completely. Once cooled, transfer it to an airtight container. It can be stored in the refrigerator for 3 to 4 days.
If you want to freeze it, it is best to do so without the tofu. The tofu’s texture can become quite crumbly and unappetizing when frozen and then thawed. It will last in the freezer for up to 3 months.
You can reheat it on the stovetop over medium heat, stirring frequently, until it is heated through.
🤔 FAQs
Can you make vegan tikka masala ahead of time?
You can store oyster mushrooms easily for up to a week in the fridge, or at room temperature for 1-2 days. Other variations (tofu, chickpeas, and cauliflower) are also quite easy to store for a long time. The finished tikka masala dish can be stored in the fridge for up to 3-4 days.
Is it necessary to roast the mushrooms, tofu, and cauliflower?
Yes, roasting the mushrooms, tofu, and cauliflower is an important step in this recipe. It adds a depth of flavor and a nice texture to the dish. The roasting time and temperature for each ingredient are mentioned in the recipe.
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Vegan Tikka Masala (4 Variations!)
Ingredients
Marinade
- 4 Tbsp Vegetable oil
- 2 tsp Tikka masala
- ½ tsp Ground cumin seeds
- ½ tsp Turmeric
- ¼ tsp Cayenne pepper
- ½ tsp Salt
Vegan Tikka Masala Sauce
- 2 Tbsp Vegetable oil
- 1 Onion (medium)
- 4 cloves Garlic
- 2 inch Ginger
- 3 tsp Tikka masala
- ½ tsp Ground coriander seeds
- 1 tsp Ground cumin seeds
- 1 cup Full-fat coconut cream (canned)
- 2 cup Sieved tomato puree aka Tomato sauce
- ¼ tsp Black pepper
- ¼ tsp Salt
Variations for “chicken”
- 14 oz Oyster mushrooms
- 14 oz Firm tofu
- ½ head Cauliflower
- 7 oz Chickpeas (canned) drained
Instructions
Preparing the ingredients
- Take a small bowl and mix the ingredient for the marinade: tikka masala spice blend, cumin, turmeric, salt, cayenne pepper, and vegetable oil (we prefer to use sunflower oil).
- Peel and chop the onion.
- Peel and mince the garlic and the ginger.
- Take the canned coconut milk out of the fridge and shake it at room temperature.
Making the tikka masala sauce
- Take a large frying pan and heat it over medium heat. Add oil and chopped onion. Saute them for approx. 2 minutes.
- Add minced garlic and ginger. Stir and saute them for another 2 minutes.
- Add 1 Tablespoon of oil and all spices: tikka masala spice blend, turmeric, ground coriander seeds, and cumin. Stir well and fry them for approx. 2 minutes. This step is important in any Indian recipe since this step makes the spices stronger and more aromatic.
- Add tomato puree and bring it to a boil.
- Add roasted mushrooms, tofu, cauliflower, or canned chickpeas and stir well.
- Add coconut milk and bring it to a boil again.
Roasting mushrooms
- Gently wipe the mushrooms clean with a damp clothes. Cut the end of the stem and shred them into large pieces with your fingers.
- Take a large mixing bowl and add shredded mushrooms and marinade. Mix them gently but well. Make sure the marinade coats evenly all shreds. Place them on parchment paper or on a baking sheet.
- Preheat the oven to 400 Fahrenheit (200 degrees Celsius) and bake them for approx. 20-30 minutes. Turn them halfway. Depending on the size of the shreds you need less or more time.
Roasting cauliflower
- Peel off the leaves as much as you can. Cut off the stem at the bottom with the remaining leaves.
- Place the cauliflower head on a wooden cutting board with the stem above. Hold it steady. Take a sharp knife and start cutting the stem of each floret off the main stem. If you end up with larger florets, cut them in half.
- Take a large mixing bowl and add the florets and the marinade. Mix them gently but well. Make sure the marinade coats evenly all pieces. Place them on parchment paper or on a baking sheet.
- Preheat the oven to 400 Fahrenheit (200 degrees Celsius) and bake them for approx. 40 minutes. They should be fork tender and a little charred at the edges.
Roasting tofu
- Freeze extra firm tofu overnight and thaw it the next day.
- Press it and tear it with your fingers to get uneven texture and more edges to crisp up.
- Use the same marinade and let the tofu chunks sit in it for at least 15 minutes.
- Preheat the oven to 390 Fahrenheit (200 degrees Celsius).
- Bake them on parchment paper or a baking sheet for 15 minutes.
- Take it out, flip, and bake them for another 15 minutes.
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