Meatless Tikka Masala
StovetopLunchDinnerLunchLow-sodiumVeganSugar ConsciousOnion-freeVegetarianGluten-freeHigh ProteinBetter Than TakeoutDairy-freeDinnerGarlic-freeBBQ
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.
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.
Epicure Products Used
Nutritional Information
Per serving: Calories 350, Fat 18 g (Saturated 2 g, 0 0 g), Cholesterol 0 mg, Sodium 390 mg, Carbohydrate 25 g (Fiber 5 g, Sugars 5 g), Protein 21 g.
Tips
Not vegan? Swap boneless, skinless chicken for tofu!
Perfectly Balance Your Plate
Serve with 1⁄2 cup cooked rice and 1 cup steamed vegetables or 2 cups baby spinach.