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    You are at:Home»Dairy-Free Recipes»Vegan Tikka Masala

    Vegan Tikka Masala

    10
    By Alisa Fleming on September 26, 2013 Dairy-Free Recipes, Entrees

    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!

    Vegan Tikka Masala Recipe

    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.

    4.0 from 2 reviews
    Tofu Tikka Masala
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    Author: Ashley Koff
    Serves: 4 servings
    Ingredients
    • 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
    Instructions
    1. 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.
    2. Heat the oil in a pan over medium heat and stir in the onions. Cook for 3 to 5 minutes, or until translucent.
    3. Slowly add the turmeric, yogurt, milk alternative and remaining cilantro to the pain. Stir and cook for a few minutes until sauce thickens.
    4. Add the tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.
    5. Garnish with fresh cilantro and serve immediately with dairy-free Indian Naan bread or heated rice.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    10 Comments

    1. Autumn E Schacherl on May 7, 2020 5:51 pm

      Can I marinate the tofu over night?

      Reply
      • Alisa Fleming on May 7, 2020 9:24 pm

        I haven’t tried it, but a don’t see a problem with letting it marinate overnight.

        Reply
    2. Daz on August 18, 2019 7:31 am

      HI ALISA, Thank you for the recipe Vegan Tikka Masala – appreciate your effort Unfortunately I am unable to eat tofu
      Is there anything else I can include as a substitute? I would definitely appreciate your input here
      PS once I have the substitute, I’ll leave the money on the ‘fridge. Hope that’s OK

      Reply
      • Hjourzt on September 11, 2021 11:35 am

        I am going to try Gardiene chicken strips. They come with a teriyaki sauce in a packet that I just toss. It’s the most plain vegan chicken product they have. Its a fairly good if pricey vegan chicken. My local Safeway carries it, believe it or not.

        Reply
    3. Mae on February 9, 2019 4:57 pm

      This was nice, pretty subtle flavor, but that could have been due to my coconut-based yogurt or my lack of ginger. Would it also work to add some canned tomatoes?

      Reply
      • Alisa Fleming on February 9, 2019 5:39 pm

        Yes, the ginger and salting (enough) to taste will matter quite a bit with this recipe! If you don’t have fresh ginger, substitute a little bit of ginger powder to at least give it some oomph (about 1/8 to 1/4 teaspoon, to taste), and don’t under-salt (unless required for your diet). If you opt to add canned tomatoes, I would use salted ones, and drain them first to avoid making it too soupy.

        Reply
    4. Pingback: 10 Scrumptious (Easy) Vegan Recipes - Cut Side Down- recipes for all types of food

    5. Pingback: 35 Easy Vegan Weeknight Dinners - Vegan Heaven

    6. laura@motherwouldknow on September 22, 2016 9:51 pm

      I’m always looking for new and creative ways to use tofu and I love Indian food, so this looks fab to me.

      Reply
    7. Arman @ thebigmansworld on March 18, 2015 1:22 am

      Ohh Ive made a vegan korma before but never tikka masala- Need to try this out!

      Reply

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