Tempeh Tikka Masala

By Elisa Booker

August 3, 2019

Rich, tasty and easy tikka masala. Can easily substitute the tempeh for tofu, chickpeas, veggies.

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 2 large servings


For Steamed Tempeh:

200g tempeh

1 cup water

1/4 tsp salt

1/4 tsp garam masala

1/4 tsp garlic powder

1/4 tsp ginger powder

1/4 tsp smoked paprika

For Tikka Masala

Steamed tempeh

3 tsp neutral oil

1 medium red onion

1 tsp garam masala

1 tsp ground coriander

1/2 tsp ground fenugreek seeds or 2 tsp fenugreek leaves

1/2 tsp turmeric

1/2 tsp paprika

Pinch asafoetida (optional)

4 tomatoes, chopped (3 cups)

1 inch knob ginger

6 cloves garlic

1 hot green chilli

1/2 tsp sugar

3/4 tsp salt

1/2 cup non-dairy plain unsweetened yoghurt

1/4 cup plant-based milk or water

1 tsp apple cider vinegar

Chopped coriander to serve


For Steamed Tempeh

1Combine ingredients in saucepan and cook over medium heat for around 12 mins until water absorbed (if you have time, marinate in this mixture overnight first)

For Tikka Masala

1Heat 1 tsp of oil in pan, add steamed tempeh and cook until edges turn brown (around 5 mins) - set aside

2Heat remaining oil in pan, add onion and cook until golden

3Add garam masala, paprika, ground coriander, fenugreek, turmeric and asafoetida, mix well and cook for 2 mins

4In a blender combine tomatoes, ginger, garlic and chilli and puree.

5Add puree to onion mixture and cook for around 18 mins to thicken

6Add tempeh, sugar salt, yoghurt and milk/water, mix well and stir in vinegar

7Cover and bring to boil for around 8 mins

8Taste and adjust salt/spices if needed

9Serve hot with rice/roti and garnish with coriander


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