Vegan tikka masala leaps over two hurdles: dairy and meat. Tikka masala is typically a chicken dish, but in this version from Registered Dietitian Ashley Koff, tofu is used to make it vegetarian. For the dairy, everyday dairy-free alternatives are used and the cheese is skipped. Trust me, it really isn’t needed with all of these delicious spices!
Special Diet Notes: Vegan Tikka Masala
This recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
If you’re concerned about soy for general health reasons, consider sourcing non-GMO organic tofu made with whole soy (not isolated soy proteins). Wildwood Foods offers a great line-up of organic, sprouted, whole soy tofu products.
- 5 teaspoons lemon juice
- 1 teaspoon ginger, grated
- 2 garlic cloves, crushed
- 1 gram jalapeno chile, chopped
- 3 tablespoon cilantro, chopped and divided
- 1 teaspoon chili powder
- Salt to taste
- ½ pound organic sprouted firm or extra-firm tofu
- 2 tablespoons vegetable oil or other neutral-tasting oil
- ½ medium onion, chopped in 1-inch long thin slices
- ¼ teaspoon turmeric
- 3 to 4 tablespoons plain or unsweetened dairy-free yogurt
- 1 cup plain unsweetened soymilk or coconut milk beverage
- Chopped cilantro, for garnish
- In a bowl, mix the lemon juice, ginger, garlic, jalapeno, half of the cilantro, and chili powder. Season to taste with salt, and stir in the tofu until well-coated. Let marinate for 1 hour.
- Heat the oil in a pan over medium heat and stir in the onions. Cook for 3 to 5 minutes, or until translucent.
- Slowly add the turmeric, yogurt, milk alternative and remaining cilantro to the pain. Stir and cook for a few minutes until sauce thickens.
- Add the tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.
- Garnish with fresh cilantro and serve immediately with dairy-free Indian Naan bread or heated rice.