Vegan "Chicken" Tikka Masala with Soy Chunks
Oct 04, 2024
Vegan Chicken Tikka Masala with Protein Chunks
Serves: 4 • Total Time: 1 hour • FODMAP Rating: High
This Vegan Chicken Tikka Masala has all the flavors you crave from your favorite Indian takeout, but it’s plant-based. The soy or pea protein chunks soak up that flavorful marinade, and then they get all crispy in the airy fryer or oven. (You can use tofu, soy curls, or even chickpeas if you don't want to use protein chunks! Just skip the rehydrating part if using tofu or chickpeas) And the sauce? It’s a dreamy blend of coconut milk, garam masala, tomatoes, and spices that makes the whole dish come together. Pair it with basmati rice or naan, or even my favorite--on top of potatoes!
Also, if you saw my YouTube video on this recipe--I actually added more sauce than what it originally called for (and what I recorded in my youtube video). My whole family liked it a little more creamy. Those changes are below.
Ingredients:
For the Marinade:
- 1 1/2 cups soy chunks (or pea protein chunks)
- 1/2 cup unsweetened plant-based yogurt (such as coconut or soy yogurt)
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp chili powder (adjust for heat)
- 1 tsp salt
For the Masala Sauce:
- 1 tbsp oil (coconut or olive oil; optional for oil-free, use water or vegetable broth)
- 1 medium onion, finely chopped
- 3-4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14oz) can light coconut milk (or another plant-based cream)
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp soy sauce
- 1 tsp veggie bouillon paste
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Rehydrate the Soy Chunks:
- Boil water in a pot and add the soy chunks. Cook for about 10 minutes until they soften. Drain, squeeze out excess water, and set aside.
- Marinate the Soy Chunks:
- In a bowl, mix the plant-based yogurt, lemon juice, garam masala, turmeric, cumin, coriander, chili powder, and salt. Add the rehydrated soy chunks and coat them well in the marinade. Let them marinate for at least 30 minutes (or up to a few hours in the fridge for more flavor).
- Cook the Soy Chunks:
- Preheat your oven to 400°F (200°C). Spread the marinated soy chunks on a baking sheet lined with parchment paper. Bake for about 15-20 minutes until they are slightly crispy, flipping halfway through. Alternatively, you can sauté them in a pan until they are golden.
- Prepare the Masala Sauce:
- In a large pan, heat oil (or water/broth) over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the pureed tomatoes and cook for about 5-7 minutes until the sauce thickens.
- Add the coconut milk, garam masala, cumin, and salt. Stir well and simmer for about 10 minutes to combine the flavors.
- Combine and Serve:
- Add the baked soy chunks to the masala sauce, stirring to coat them well. Simmer for an additional 5 minutes to heat through.
- Garnish with fresh cilantro.
- Enjoy:
- Serve your vegan Chicken Tikka Masala with basmati rice, quinoa, or naan for a complete meal! (or even over cooked potatoes!)
Click here to learn more about our plant-based membership, courses and coaching programs.
Stay connected with news and updates!
Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.
We hate SPAM. We will never sell your information, for any reason.
