Tempeh tikka masala served in a metal dish
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5 from 8 votes

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
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: Indian, Vegan
Keyword: vegan tikka masala, vegan tikka masala sauce
Servings: 2
Calories: 226kcal
Author: Vegan Richa


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


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.


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


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