Gluten Free Vegan Tikka Masala Recipe

Name: Gluten Free Vegan Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (12 1/3 ounce) packages extra firm tofu; ¼ cup soy yogurt; 3 teaspoons minced ginger; 3 teaspoons crushed garlic; ¼ teaspoon white pepper; ¼ teaspoon cumin powder; ¼ teaspoon nutmeg; ¼ teaspoon cardamom powder; ¼ teaspoon chili powder; ¼ teaspoon turmeric; 3 tablespoons lemon juice; 4 tablespoons vegetable oil; 5 ounces tomato paste; 10 ounces tomato puree; 2 lbs tomatoes, chopped; 2 teaspoons ginger paste; 2 teaspoons garlic paste; 2 teaspoons green chilies; 1 tablespoon red chili powder; 2 teaspoons cloves; 8 green cardamoms; salt; 3 tablespoons coconut milk; ⅔ cup plain soymilk; 1 teaspoon fenugreek seeds; 2 teaspoons ginger, julienned; honey

Servings: persons

2 (12 1/3 ounce) packages extra firm tofu
¼ cup soy yogurt
3 teaspoons minced ginger
3 teaspoons crushed garlic
¼ teaspoon white pepper
¼ teaspoon cumin powder
¼ teaspoon nutmeg
¼ teaspoon cardamom powder
¼ teaspoon chili powder
¼ teaspoon turmeric
3 tablespoons lemon juice
4 tablespoons vegetable oil
5 ounces tomato paste
10 ounces tomato puree
2 lbs tomatoes, chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
2 teaspoons green chilies
1 tablespoon red chili powder
2 teaspoons cloves
8 green cardamoms
salt
3 tablespoons coconut milk
⅔ cup plain soymilk
1 teaspoon fenugreek seeds
2 teaspoons ginger, julienned
honey

1
-Whisk all of the ingredients in Part A together in a large bowl.
2
Add the tofu, cut into 2 inch cubes.
3
-Marinate overnight in the refrigerator.
4
Preheat oven to 350 degrees F. Bake the tofu for 8 minutes, basting with marinade twice.
5
Drain excess marinade and bake for another 2 minutes.
6
-While doing this, make the sauce in Part B.
7
Remove seeds and chop green chilies.
8
Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
9
-Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt.
10
Cook over low heat until reduced to a thick sauce.
11
Strain through a strainer and bring to a boil.
12
Add coconut milk and soy milk.
13
Stir.
14
-If the sauce tastes sour, add honey to taste.
15
Add fenugreek and ginger juliennes, stir, and serve with the tofu tikka masala.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 (12 1/3 ounce) packages extra firm tofu, ¼ cup soy yogurt, 3 teaspoons minced ginger, 3 teaspoons crushed garlic, and more.

Yes, Gluten Free Vegan Tikka Masala falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten Free Vegan Tikka Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions