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Homemade Vegan Tikka Masala (4 Variations!) recipe image

Vegan Tikka Masala (4 Variations!)

This Vegan Tikka Masala is SO DELICIOUS! A creamy, flavorful dish packed with spices, perfectly paired with rice or naan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 4 Tbsp Vegetable oil
  • 2 tsp Tikka masala
  • 1 tsp Ground cumin seeds
  • 1 tsp Turmeric
  • 1 tsp Cayenne pepper
  • 1 tsp Salt
  • 2 Tbsp Vegetable oil
  • 1 Medium Onion chopped
  • 4 cloves Garlic minced
  • 2 inch Ginger grated
  • 3 tsp Tikka masala
  • 1 tsp Ground coriander seeds
  • 1 tsp Ground cumin seeds
  • 1 cup Full-fat coconut cream (canned)
  • 2 cups Sieved tomato puree (aka Tomato sauce)
  • 1/2 tsp Black pepper
  • 1/2 tsp Salt
  • 14 oz Oyster mushrooms
  • 14 oz Firm tofu (cubed)
  • 1/2 head Cauliflower (cut into florets)
  • 7 oz Chickpeas (canned, drained)

Equipment

  • Large skillet or pan
  • Knife and cutting board
  • Measuring Spoons
  • Canned coconut cream opener

Method
 

Cooking Instructions
  1. In a large skillet, heat 4 tablespoons of vegetable oil over medium heat.
  2. Once the oil is hot, add 2 teaspoons of tikka masala, 1 teaspoon of ground cumin seeds, 1 teaspoon of turmeric, 1 teaspoon of cayenne pepper, and 1 teaspoon of salt. Sauté the spices for about 30 seconds until fragrant.
  3. Add 1 medium onion (chopped), 4 cloves of garlic (minced), and 2 inches of ginger (grated) to the skillet. Cook until the onions are translucent, about 5 minutes.
  4. Mix in 3 teaspoons of tikka masala, 1 teaspoon of ground coriander seeds, and 1 teaspoon of ground cumin seeds. Stir for another minute.
  5. Pour in 1 cup of full-fat coconut cream and 2 cups of sieved tomato puree (or tomato sauce). Stir well to combine and let it simmer for about 5 minutes.
  6. Add 1/2 teaspoon of black pepper and 1/2 teaspoon of salt. Adjust seasoning to taste.
  7. Toss in 14 oz of oyster mushrooms, 14 oz of firm tofu (cubed), 1/2 head of cauliflower (cut into florets), and 7 oz of drained chickpeas. Stir everything together and let it simmer for an additional 10-15 minutes, or until the vegetables are tender.
  8. Serve your Vegan Tikka Masala (4 Variations!) hot over rice or with naan. Enjoy the depth of flavors that this dish brings!

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • You can freeze the dish for up to 3 months.
  • When reheating, add a splash of water to loosen the sauce.