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The meatiest, easiest Vegan Tikka Masala you ever did smash! No, you won't need a magic wand or a culinary degree to pull this off; it's the real deal, straight from my kitchen to yours. An explosive burst of flavors, a dance of spices, and a velvety sauce that wraps around your senses like a comfort food blanket from heaven.
Recipe tips tailored to what matters most to you:
Skip the seitan and use tofu instead, that's the built-in gluten-free swap here. Also double check your asafetida, powdered hing is often cut with wheat.
Skip the protein searing step entirely and go with the chana version, just simmer canned chickpeas right in the sauce.
Swap in cooked chickpeas for the tofu or seitan, it's the budget-friendly protein swap this recipe already offers.
Swap in hand-torn oyster mushrooms for the tofu or seitan to work more veggies into this one.
No garam masala in the cabinet? An equal parts mix of cinnamon, cardamom, coriander, and cloves gets you there homemade.
Your tofu or seitan will cook better if it is as dry as possible before you sauté it.
Add the ground spices like turmeric, Kashmiri chili powder, and coriander to the hot oil briefly before introducing the wet ingredients.
Don't rush the simmering process once the diced tomatoes and coconut milk join the party.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Even easier and faster than making vegan butter chicken, but just as perfect over vegetable biryani with some crispy onion bhaji. You know the game is about to get flipped on its head right? Crafting the perfect Vegan Tikka Masala was no walk in the park! I tried it about a zillion times with every possible protein, and plenty of different spice ratios, before I concluded that this recipe is maniac-level unbeatable.
Whether you're already a level 5 vegan who doesn't eat anything that casts a shadow, or are just dipping your toe into the fun world of plant-based Indian recipes, you have a foolproof recipe in front of you that is your golden ticket to culinary glory. Get that apron on, spice up your life, and whip up the best darn Vegan Tikka Masala you've ever tasted!
Adams Tikka Masala is an excellent example of the perfect balance of spices. I had never heard of Kasuri Methi before I 'met' Adam and ever since, anything that calls for it, I want. I used tofu instead of seitan and I chose not to blend the sauce because, well, because I chose not to... it was delicious... I might try blending the sauce next time, we'll see! I will be making this often at the request of my guys...make a double batch! One night of this is not enough...you will crave it!
Jump to:
- Recipe tips tailored to what matters most to you:
- 🥰Why you'll adore this vegan tikka masala recipe
- 🌶️ Ingredients for vegan tikka masala
- 🤯Two Soy & Gluten-Free Tikka Masala Variations
- 📖 How to make vegan tikka masala
- 💡Serving Ideas
- 👉Top tips
- 🤷♀️ Recipe FAQs
- ✌️My faves to serve with vegetarian tikka masala:
- Vegan Tikka Masala
🥰Why you'll adore this vegan tikka masala recipe
✊ Vegan AF: Stop making tikka masala out of chicken and other dead animals! This recipe is 100% plant-based, and if you are looking for a gluten-free recipe, it's totally do-able with the tofu-based option I provide.
🌶️ Dialed-In Spice: I have made this recipe repeatedly, testing out different mixes and ratios of spices, and what you have in front of you nails the traditional tikka masala taste perfectly. From the kick of Kashmiri chili powder to the warmth of garam masala, the pungent flavor of the asafetida, every spice contributes to a balanced flavor.
Tested & Reliable: Like all the dairy-free recipes I share, this Tikka Masala recipe has been rigorously refined by me, and then tested by a huge team of recipe testers in kitchens all over the world.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🌶️ Ingredients for vegan tikka masala
The Vegan Meat of Your Choice: Tofu or Seitan
It was essential for me to make this recipe with something plant-based that had the satisfying chew of meat. Torn into bite-sized pieces tofu and seitan absorb the aromatic spices. My vegan chicken recipe is probably the best seitan you can use to make this recipe, but store-bought seitan works well too. I have also made this recipe with young green jackfruit (which I normally use in my kathal ki sabji and Filipino Sitaw), and that's a great alternative if you want to make this recipe both gluten and soy-free.
Green Chilies
Whether you go for Indian hari mirch (which also makes a great green chili pickle), or use jalapeño or serrano peppers, the heat level is your call. Adjust to suit your own spice preference.
Turmeric
A golden touch from turmeric not only adds color but also brings anti-inflammatory benefits. Known as "haldi" in India, this spice is found in everything from chana dal to sayur lodeh, and also makes amazing steamed turmeric rice, which you can serve this dish over a steaming bed of. If you don't have powdered turmeric, grated fresh turmeric or a pinch of saffron can work well here, too.
Kashmiri Red Chili Powder
This particular chili powder is known for its vibrant red color and moderate heat level. Unlike regular chili powder, it adds a mild, fruity undertone along with a subtle kick, which is why I use it in everything from masala phool makhana to sukha kala chana and gajar ka achar! If unavailable, you can substitute it with a mix of paprika and cayenne pepper for a similar taste and color.
Garam Masala
Garam Masala powder is a warming spice blend cornerstone of Indian cooking. It is used in my turai ki sabji and vegan chana masala recipes. If garam masala is MIA, make your own blend with equal parts of cinnamon, cardamom, coriander, and cloves.
Asafetida
Asafetida, sometimes called hing, is a unique spice with a pungent, onion-garlic flavor. Originating from Afghanistan, it's commonly used in Indian cuisine, especially in dishes where onions and garlic aren't used, like sattvic masoor dal, achar masala (Indian pickle spice blend) and ridge courd curries like beerakaya sabzi, and peerkangai kootu. If you don't have asafetida in your pantry, you can replace it with an equal amount of garlic or onion powder for a similar flavor profile, though it won't be identical.
Kasuri Methi
Kasuri Methi is a popular herb in Indian cuisine. I'd been cooking Indian dishes for over 20 years before I started using fried fenugreek leaves, and they're a game changer! I use kasuri methi to make aloo gobi and another meaty vegan Indian dish, my soya chaap sabji. It is just so fragrant and lovely!
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Two Soy & Gluten-Free Tikka Masala Variations
Mushroom Magic: Substitute tofu or seitan with hand-torn oyster mushrooms. It's downright crazy how meaty these can get when cooked right. Don't believe me? Check out my baharat roasted oyster mushroom vegan shawarma recipe, or my tom yum rice to see what I am talking about.
Chana Tikka Masala: Simply cook the sauce and then let the drained cooked chickpeas simmer in the velvety tomato-coconut sauce until they soak up all the rich goodness. Chickpea tikka masala not only has soy and gluten-free protein, but also has a lovely texture.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make vegan tikka masala
Nail this Indian curry on your first shot by following these step-by-step instructions with helpful tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
Texture the protein:
Warm oil in a Dutch oven or large frying pan over medium heat. After 90 seconds when the oil is hot, seitan for 7 minutes until golden and nicely textured. Set aside.
Tofu Variation
It's the same process if you use tofu.
I like to use hand torn chunks of extra firm tofu so that they end up having a meatier, more natural appearance and mouthfeel.
Step Two
Aromatics:
In the same pan, add 2 teaspoons more oil. Sauté diced onion for 4 minutes until lightly golden.
Step Three
Now comes the fun stuff:
Add minced garlic, grated ginger, minced green chilies, turmeric, Kashmiri chili powder, coriander, garam masala, asafetida, and kasuri methi. Cook until strongly fragrant. Avoid browning the garlic.
Step Four
Now turn it into a sauce:
Combine diced tomatoes and coconut milk. Simmer for 5-8 minutes until the sauce thickens. Season with salt to taste.
Step Five
A sauce to blend them all:
For a smoother sauce, blend by using an immersion blender. Or blend in batches in a blender and return the blended sauce to the pot.
Step Six
Protein Integration:
Fold prepared tofu or seitan into the sauce. Simmer briefly, letting the sauce infuse the protein.
Step Seven
Garnish and Serve:
Present the dish with cilantro leaves and thinly sliced green chilies. Enjoy over rice or with your favorite flatbread, a side of dry bhindi, or amla pickle.
💡Serving Ideas
Serve tofu tikka masala over fragrant basmati pilau or Indonesian coconut rice.
Scoop up your vegan tikka masala with Kerala parotta, Amritsari Kulcha stuffed with spiced potatoes, or some homemade wholewheat kuboos bread.
Other sabjis that make great sides for this are aviyal, phool makhana, aloo parval, olan, and arbi sabji.
Added to rajma chawal, you basically have a hyper-flavorful Indian version of chilim on your hands.
Finish the meal with herbal bandrek tea, or homemade amla candy, which makes for a nutritious, delicious digestive aid.
👉Top tips
- Tofu/Seitan Excellence: Your tofu or seitan will cook better if it is as dry as possible before you sauté it. If you are working with tofu, I recommend following the pressing (but not freezing) method outlined in my tofu katsu recipe. This eliminates excess moisture, allowing the protein to absorb the vibrant flavors of the spices and achieve that golden, slightly crispy exterior during sautéing.
- Spice Blooming Technique: Unlock the full potential of your spices by employing a "blooming" technique. Add the ground spices like turmeric, Kashmiri chili powder, and coriander to the hot oil briefly before introducing the wet ingredients. This intensifies the flavors, infusing the oil with the essence of the spices, creating a robust base for the sauce.
- Patient Sauce Simmering: Don't rush the simmering process once the diced tomatoes and coconut milk join the party. Allow the tikka masala sauce to gently simmer for 5-8 minutes, until it thickens nicely. This ensures the tomatoes break down, marrying their sweetness with the coconut milk's richness, creating a balanced flavor and creaminess.
🤷♀️ Recipe FAQs
If you don't want to use seitan or tofu, the other best plant-based options for making tikka masala with are hand-torn mushrooms, cooked chickpeas, seared young green jackfruit, or soy curls.
Ensure your tofu is well-pressed to remove excess moisture before sautéing, creating a golden, crispy exterior. Tearing it into natural bite-sized chunks instead of cutting it with a knife will create a crisper, more naturally shape.
Traditional tikka masala is made using chunks of chicken meat, but this recipe is 100% plant-based, and no birdies are harmed to make it!
Customize the heat by controlling the quantity of green chilies and red chili powder or adjusting the ratio of spices to suit your taste buds.
🫙Storage:
Store the Vegan Tikka Masala in an airtight container in the refrigerator. It can be refrigerated for up to four days, allowing the flavors to deepen slightly over time.
🥶 Freezing:
For longer storage, freeze in suitable freezer-safe containers. Ensure the dish is fully cooled before freezing. Label with the date for easy tracking. Frozen Vegan Tikka Masala can be enjoyed up to three months later.
🌡️Thawing:
To thaw, transfer the frozen Tikka Masala to the refrigerator a day before reheating. Thawing slowly in the fridge preserves the dish's texture and flavor.
🔥 Stovetop Reheating:
On a medium-low flame, gently reheat the Tikka Masala in a saucepan.
Stir occasionally to prevent sticking.
Once thoroughly heated, serve and enjoy the rich, aromatic flavors.
⚡️ Microwave Reheating:
Place the Tikka Masala in a microwave-safe dish.
Use the medium heat setting and microwave in short intervals.
Stir between intervals to ensure even heating.
Once heated through, serve promptly.
Either way you reheat it, it's nice to perk up the dish before serving it by garnishing it with fresh herbs and chilies.
Here's how to pull this dish off in an instant pot:
Sauté Function:
Set the Instant Pot to the "Sauté" function. Heat 2 tablespoons of canola oil.
Sauté tofu or seitan until golden brown. Set aside.
Aromatics:
In the Instant Pot, add 2 teaspoons more oil and sauté diced onion for 4 minutes until lightly golden.
Spice Mix:
Add minced garlic, grated ginger, minced green chilies, turmeric, Kashmiri chili powder, coriander, garam masala, asafetida, and kasuri methi. Sauté until fragrant.
Sauce Creation:
Stir in diced tomatoes and coconut milk. Cancel the "Sauté" function.
Close the Instant Pot lid and set to "Manual" for 5 minutes at high pressure. Allow natural pressure release for 5 minutes, then quick release.
Protein Integration:
Fold prepared tofu or seitan into the spiced tomato sauce. Set the Instant Pot to "Sauté" and let it simmer briefly to infuse flavors.
✌️My faves to serve with vegetarian tikka masala:
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Vegan Tikka Masala
Ingredients
For the tofu or seitan
- 2 tablespoons canola oil vegetable oil, or sunflower oil
- 2 14 oz. blocks Extra firm tofu drained, pressed and torn into bite size piece, -or 2 cups seitan, hand torn
For the Sauce
- 2 teaspoons canola oil vegetable oil, or sunflower oil
- ¾ cup diced onion
- 4 cloves garlic minced
- 1 ½ teaspoons ginger grated
- 2 green chilies hari mirch or a single jalapeño, minced
- ½ teaspoon turmeric
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander
- 1 teaspoon garam masala
- ½ teaspoon asafetida hing
- 1 tablespoon kasuri methi dried fenugreek leaves
- 28 oz diced tomatoes
- ⅔ cup coconut milk unsweetened (full fat coconut milk is best)
- ¾ teaspoon salt
To Garnish:
- Cilantro leaves
- Thinly sliced hari mirch chilies
Instructions
- Heat oil in a frying pan or Dutch oven over medium-high heat. After 90 seconds, when the oil is hot, sauté the tofu or seitan for about 7 minutes until golden brown all around. Set aside.
- In the same pan, add 2 teaspoons more oil and sauté diced onion for 4 minutes until lightly golden.
- Add minced garlic, grated ginger, minced green chilies, turmeric, Kashmiri chili powder, coriander, garam masala, asafetida, and kasuri methi. Cook for a couple of minutes until strongly fragrant, but do not let the garlic darken.
- Pour in diced tomatoes and coconut milk. Simmer for 5-8 minutes until the sauce thickens. Add salt to taste.
- For a smoother sauce, blend by using an immersion blender. Or blend in batches in a blender and return the blended sauce to the pot.
- Gently fold the prepared tofu or seitan into the sauce. Allow it to simmer for a few minutes, letting the sauce penetrate the protein a little.
- Serve garnished with cilantro leaves and thinly sliced green chilies. Serve the vegan tikka masala over rice or with your favorite flatbread and Indian pickles.
Notes
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jaimie says
deeeeelish! & pretty simple for an adam recipe! even tho i didn't get the skillet hot enough to actually sear tofu! i also found easy workarounds for the kashmir chili & kashuri methi. ...
Paige Davis says
We had this Tikka Masala last night, and loved it! I used the chikn seitan that I made using Adam’s recipe, topped with cilantro and Serrano slices. It was an easy dinner that tasted authentic. Highly recommend 💚💚💚💚💚
Marna says
Adams Tikka Masala is an excellent example of the perfect balance of spices. I had never heard of Kasuri Methi before I 'met' Adam and ever since, anything that calls for it, I want. I used tofu instead of seitan and I chose not to blend the sauce because, well, because I chose not to... it was delicious... I might try blending the sauce next time, we'll see! I will be making this often at the request of my guys...make a double batch! One night of this is not enough...you will crave it!
sandy says
This looks awsome yet easily doable. Thank you so much for the wonderful Indian recipes....my fav cuisine.
I have some oyster mushrooms which I would love to use and assume they should just be torn then sauteed in the same way as the tofu or seitan? I always feel quite intimidated by them for some reason. Thanks again.
Adam Sobel says
You can 100% make this with oyster mushrooms! Lemme know how you like it. It's lovely over plain basmati rice, or over my veg. biryani that you can find on the blog. Happy cooking!