Meatless Tikka Masala

20 min

6 servings

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.

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!

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.