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Large black plate with white rice and mushroom shreds in orange thick sauce sprinkled with chopped green herbs and a twig of parsley on top.
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Vegan Tikka Masala (4 Variations!)

This vegan tikka masala recipe gives you a rich, creamy, aromatic tomato-based curry sauce that you can easily make in less than 20 minutes. Then all you need to do is choose whether you want it with mushrooms, cauliflower, tofu, or chickpeas. So which one will it be? We show you all 4 variations.
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword mushroom tikka masala, tofu tikka masala, vegan tikka masala
Prep Time 10 minutes
Cook Time 15 minutes
Baking time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 314kcal

Ingredients

Marinade

Vegan Tikka Masala Sauce

Variations for "chicken"

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.

Video

Nutrition

Serving: 1serving of mushroom tikka masala without sides | Calories: 314kcal | Carbohydrates: 28g | Protein: 9g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 498mg | Potassium: 1281mg | Fiber: 7g | Sugar: 9g | Vitamin A: 779IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 6mg