Vegan Chicken Tikka Masala

Elevate your plant-based dinner game with this irresistible Vegan Chicken Tikka Masala, a dairy-free and protein-packed twist on the classic Indian dish. Tender cubes of marinated extra-firm tofu are infused with a flavorful blend of coconut yogurt, aromatic spices like garam masala, cumin, and turmeric, then pan-seared to golden perfection. Simmered in a creamy, rich tomato and coconut milk sauce, this dish offers a harmonious balance of bold, layered flavors. Perfectly paired with fluffy basmati rice and garnished with fresh cilantro, this recipe is a comforting, restaurant-quality meal that's both vegan-friendly and easy to prepare at home. Ready in just one hour, this crowd-pleaser is ideal for weeknight dinners or impressing guests with a healthier spin on a beloved favorite.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 14 ounces tofu, extra-firm
• 0.5 cup coconut yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 can (14 oz) canned coconut milk
• 1 cup tomato puree
• 0.25 cup fresh cilantro, chopped
• 2 cups basmati rice, cooked

Directions

Step 1

Press the tofu to remove excess water, then cut into 1-inch cubes.

Step 2

In a bowl, combine coconut yogurt, lemon juice, half of the minced garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, and salt. Add the tofu cubes and toss to coat. Marinate for at least 30 minutes or overnight in the refrigerator.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated tofu pieces and cook until golden brown on all sides, about 8-10 minutes. Remove from the pan and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until golden brown, about 5 minutes. Add the remaining minced garlic and sauté for another 1-2 minutes until fragrant.

Step 5

Add tomato puree and bring to a simmer. Cook for about 5 minutes until the sauce slightly thickens.

Step 6

Pour in the coconut milk and stir well to combine. Return the tofu to the skillet, and let it simmer in the sauce for another 10-15 minutes, allowing the flavors to meld together.

Step 7

Garnish with chopped fresh cilantro before serving.

Step 8

Serve the vegan chicken tikka masala hot with cooked basmati rice.

Nutrition Facts

Serving size	(1870.8g)

Amount per serving	% Daily Value*
Calories	2566.5

Total Fat 165.0g	0%
Saturated Fat 97.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2596.0mg	0%
Total Carbohydrate 201.0g	0%
Dietary Fiber 19.4g	0%
Total Sugars 46.3g
Protein 96.3g	0%

Vitamin D 0IU	0%
Calcium 3011.6mg	0%
Iron 35.3mg	0%
Potassium 3921.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 14.4%

Carbs: 30.1%