Tempeh Tikka Masala
A plant-based twist on the classic Indian dish with marinated tempeh cubes in a rich, creamy tomato-based curry sauce. This vegan version delivers all the authentic flavors with a protein-packed fermented soy alternative.
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Ingredients
- 16 oz tempeh, cubed
- 1/2 cup unsweetened coconut yogurt
- 1 tbsp lemon juice
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp Kashmiri chili powder
- to taste salt
- 2 tbsp neutral cooking oil
- 1 onion, finely diced
- 1 red bell pepper, diced
- 2 tbsp tomato paste
- 14 oz crushed tomatoes
- 1 cup full-fat coconut milk
- 1 tsp coconut sugar
- 1/2 cup vegetable broth
- 2 tbsp fresh cilantro, chopped
Instructions
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1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2
In a large bowl, combine 1/2 cup unsweetened coconut yogurt, 1 tbsp lemon juice, half of the minced garlic cloves, half of the grated fresh ginger, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground turmeric, 1/4 tsp Kashmiri chili powder, and salt to make the marinade.
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3
Add the 16 oz cubed tempeh to the marinade and gently toss until all pieces are well coated. Let it marinate for at least 15 minutes (or up to 24 hours in the refrigerator).
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4
Arrange the marinated tempeh cubes on the prepared baking sheet in a single layer, leaving space between pieces. Bake for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy on the edges.
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5
While the tempeh is baking, make the tikka masala sauce. Heat 2 tbsp neutral cooking oil in a large skillet or saucepan over medium heat.
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6
Add the 1 finely diced onion and sauté until translucent, about 3-4 minutes. Add the remaining garlic cloves and fresh ginger, and cook for another minute until fragrant.
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7
Add the 1 diced red bell pepper and cook for 2-3 minutes until slightly softened.
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8
Add the remaining 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/2 tsp Kashmiri chili powder. Stir and cook for 30 seconds until aromatic.
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9
Add 2 tbsp tomato paste and cook for 1-2 minutes, stirring frequently.
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10
Pour in the 14 oz crushed tomatoes, 1 cup full-fat coconut milk, 1/2 cup vegetable broth, and 1 tsp coconut sugar. Stir well to combine.
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11
Bring the sauce to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
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12
Once the tempeh is done baking, add it to the sauce and gently stir to coat. Simmer for an additional 5 minutes to allow the tempeh to absorb the flavors.
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13
Taste and adjust seasoning with more salt if needed.
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14
Garnish with 2 tbsp chopped fresh cilantro and serve hot with rice, naan bread, or your preferred grain.
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