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This Tempeh Tikka Masala is vegan, has kale, and packs a complex flavor. Tempeh is cooked with Indian spices, then toasted to make tikka then added to Tikka Masala sauce Jump to Recipe
This creamy masala curry, is a perfect addition to a cozy dinner, served hot with Indian Naan Bread or Basmati Rice. Depending on your spice preference, reduce the heat (cayenne, hot green chile) and serve it with Naan bread or Rice or over cooked Quinoa. Tikka Masala, butter masala , Makhani are curries often used interchangeably in restaurants. These are not totally authentic to Indian cuisine. The origins of the tikka masala stem from butter masala/makhani versions from Punjab, North India and Pakistan. Meat Tikka masalas or Paneer(cottage Cheese) Tikka masala are a staple in most restaurants now.
The base curry is very similar. Makhani or butter masala. is usually the creamier version with more butter and fresh cream or cashew paste.
Tikka Masala. is the tangyier version with more tomatoes/tomato paste. The curry is glutenfree. To make soy free, use seitan or cubed soy free patties or chunky veggies.
There is no standard recipe for the Tikka Masala. Many restaurants have their own versions. This is the way I usually make it. This one is adapted from my Mom’s version, my own taste preferences and a few elements incorporated from other chef’s versions seen over the years. Kale or your choice of greens add some more nutritional punch to this curry. This is one of the longer recipes, but that flavor play with each bite is worth the effort! You can change it up for several variations.
Add whole roasted cashews an raisins with veggies to make Korma.
Add some mango puree to the curry for a sweet and spicy mango curry.
Variations: Make this tikka masala sauce and add whatever veggies or beans or chickpeas when you add non dairy yogurt, and simmer until the veggies are tender. You can also freeze the sauce. Make the sauce, add non dairy yogurt at step 6 (dont add the non dairy milk) and simmer for a few minutes to thicken. cool and freeze. Thaw, add non dairy milk as needed and simmer with the veggies, tofu, chickpeas, beans, lentils etc or whatever you want to make the tikka masala of.
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Tempeh Tikka Masala with Kale. Vegan Glutenfree
This Tempeh Tikka Masala is vegan, has kale, and packs a complex flavor. Tempeh is cooked with Indian spices, then toasted to make tikka then added to Tikka Masala sauce
Ingredients
Tempeh Tikka marinade:
- 4 oz Tempeh cut into small cubes, about 3/4 cup (ensure tempeh is gluten-free if necessary)
- 1/2 cup water
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder or cayenne
- 1/2 teaspoon paprika
- 2 tsp nondairy yogurt
Tikka Masala Sauce:
- 2 teaspoons organic canola oil
- 1/2 teaspoon garam masala or to taste
- 1/4 teaspoon paprika or Kashmiri mirch
- 1 teaspoon coriander powder
- a generous pinch of asafoetida, hing - optional - omit to make gf
- 1 teaspoon dried fenugreek leaves, methi
- 1/4 teaspoon turmeric powder
- 1/2 medium onion chopped small, 1/2 cup
- 1/2 cup packed finely chopped Kale leaves , or greens of choice
- 3 medium tomatoes chopped
- 1 inch ginger
- 5-6 cloves of garlic
- 1 green chili or to taste
- 1/2 tsp salt
- 1/2 teaspoon raw sugar
- 3 tbsp plain unsweetened non dairy yogurt
- 1/4 cup or more nondairy milk such as almond milk
Instructions
Tempeh Tikka:
- Mix all the ingredients of the marinade and add Tempeh. Let sit for 5 mins (optional)
- Transfer to a pan and cook the mixture over low-medium heat, partially covered for 15 minutes or until all the liquid is absorbed by the tempeh.
- Once the tempeh is dry, add a teaspoon of oil and toss on medium for 2-3 minutes, until the edges of the tempeh become golden. Take off heat and keep aside.
Tikka Masala Sauce:
- Meanwhile, in a deep medium pan, add 2 teaspoons oil and heat over medium.
- Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.
- Blend the tomatoes, ginger, garlic and chili into a smooth puree and set aside.
- Add the spices (turmeric, coriander powder, hing, garam masala, paprika and fenugreek leaves) to the onions, and mix well. Add Kale, mix and cook for another minute.
- Add the tomato puree to the onion mixture and cook over low-medium heat for 15-20 minutes stirring occasionally, until the mix thickens, comes together and leaves oil on the sides.
- Add the crisp tempeh, and non dairy yogurt, salt and sugar and mix well.Taste and adjust spices, salt.
- Add almond milk to get the curry consistency you like. Mix well and bring to a boil on low medium heat.
- Take off heat, serve hot topped with fresh chopped cilantro, with Indian flat breads (Roti/Naan) or Basmati rice.
Notes
Make this tikka masala sauce and add whatever veggies or beans or chickpeas when you add non dairy yogurt, and simmer until the veggies are tender.
You can also freeze the sauce. Make the sauce, add non dairy yogurt at step 6 (dont add the non dairy milk) and simmer for a few minutes to thicken. cool and freeze. Thaw, add non dairy milk as needed and simmer with the veggies, tofu, chickpeas, beans, lentils etc or whatever you want to make the tikka masala of. Nutritional values based on one serving
You can also freeze the sauce. Make the sauce, add non dairy yogurt at step 6 (dont add the non dairy milk) and simmer for a few minutes to thicken. cool and freeze. Thaw, add non dairy milk as needed and simmer with the veggies, tofu, chickpeas, beans, lentils etc or whatever you want to make the tikka masala of. Nutritional values based on one serving
Nutrition
Calories: 226kcal, Carbohydrates: 24g, Protein: 12g, Fat: 10g, Saturated Fat: 1g, Sodium: 440mg, Potassium: 764mg, Fiber: 4g, Sugar: 9g, Vitamin A: 3655IU, Vitamin C: 56mg, Calcium: 184mg, Iron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I made this for the first time last night and the flavors were great! The only things I would do differently next time would be to hold off on adding the tempeh to the sauce until after putting in the salt, sugar, yogurt, etc. I found it hard to stir once the tempeh was in the pan. There also wasn’t enough room in the pan I was using for the amount of kale I wanted- I wanted a lot! So next time I would just make the kale in a separate pan. I served over brown rice with mango chutney.
I am planning on making this dish. I was wondering if it would still work if kale was made separately vs it being chopped in the sauce?
Yea you can make them separately
I couldn’t find fenugreek leaves, so I bought powder, would this work? should amount be adjusted?
Hello does it work well still if I omit vegan yogurt? Or any suggestions for recplacement as we dont have vegan yogurt in our country
You can use the pureed silken tofu, same amount. This won’t have the tang that yogurt has but you can add a little lemon juice to make up for it – about 1/2 tsp to start.
I love this recipe. I first made it a year ago, since then I keep coming back to it and made it numerous times.
Last time I made it, the amazing smell even brought my neighbor knocking to ask what I was cooking.
I make a small alternation and make it with tofu because I don’t like tempeh, and I also add chickpeas and the end.
Hi Richa! This recipe is so lovely. Just have a question about the sauce – mine came out more yellow/golden and a little more watery than it looks in your photos. Is there something I might be doing wrong? I included the tomato seeds with the tomato, maybe my sauce was too watery?
fresh tomatoes can have a variation of color depending onthe type and ripeness. You migh need some additional tomato and also cook longer for a less watery and darker color
Thanks so much, Richa! That definitely makes sense. It still tasted wonderful, despite the variation in color from your photos. I am really enjoying all of your recipes and plan on purchasing your books!