Meatless Tikka Masala
Say goodbye to heavy cream and hello to a luscious, plant-based curry sauce, bursting with all-natural ingredients. This recipe features wholesome goodness and a full serving of protein—delicious for vegans and non-vegans alike.
Perfectly Balance Your Plate
Serve with 1⁄2 cup cooked rice and 1 cup steamed vegetables or 2 cups baby spinach.
Ingredients
2 pkgs (12 oz/350 g each) extra-firm tofu
2 tbsp oil, divided
2 tbsp garam masala, divided
1 can (14 oz/398 ml) unsalted chickpeas, drained and rinsed
3 tbsp tomato paste
1 pkg Modern Mac Seasoning
2 cups unsweetened oat milk
1 cup water
2 tbsp plant-based butter or olive oil
Toppings (optional): plant-based yogurt, chopped cilantro, green onions
Preparation
- Preheat grill to high heat. Lightly brush with oil.
- Drain tofu and pat dry with a clean towel. Slice each piece of tofu horizontally to make four “steaks”. Lightly brush 1 tbsp oil over both sides of each steak, then rub in 1 tbsp garam masala to evenly coat.
- Grill, with lid closed, turning occasionally until lightly charred, about 15 min. Remove from grill and cut into 1" pieces.
- Meanwhile, heat remaining oil in Sauté Pan. Add chickpeas, remaining 1 tbsp garam masala, and tomato paste. Cook over medium-high heat 5 min, stirring often.
- Add seasoning and oat milk; stir to combine. Reduce heat to low and add water; simmer for 2 min. Stir in plant-based butter and grilled tofu. If sauce is too thick, thin with additional milk or water, if desired. Spoon into bowls and add toppings.
Nutritional Information
Per serving: Calories 350, Fat 18 g (Saturated 2 g, Trans 0 g), Cholesterol 0 mg, Sodium 390 mg, Carbohydrate 25 g (Fibre 5 g, Sugars 5 g), Protein 21 g.
Tips
Not vegan? Swap boneless, skinless chicken for tofu!
Shop This Recipe
Sauté Pan
18 Reviews