Tempeh Tikka Masala

What is tikka masala?

Typically made with chicken, tikka masala is an Indian-style dish with disputed roots tracing to India (of course), Great Britain (where it is the national dish), and even Scotland (according to some sources). Regardless, the dish is delicious and rich with a creamy tomato-based sauce.

I replace the grilled chicken with crumbled tempeh. After experimenting with marinating and/or pre-cooking the tempeh, I found little difference in the final product—save yourself the time and energy and just add it in. You could use any protein you like instead, from the traditional tandoori chicken to pressed and baked tofu.

Tempeh Tikka Masala
Prep Time: 20 mins
Cook Time: 45 mins
Yield: 4 servings

Ingredients

• 1 8-oz package tempeh, crumbled into medium chunks
• 1 tbsp cooking oil
• 1 large onion, diced
• 1 green chili, diced
• 600 g canned crushed tomatoes
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tsp garam masala
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp chili powder
• 400 g evaporated milk, half and half, or cream
• Cilantro, to garnish
  
  

Directions

1. Heat oil in a large pan over medium-high heat. Add onions and green chili and sauté until onions turn translucent, for 3-5 minutes.
2. Add garlic and ginger. Continue cooking until fragrant for 1-2 minutes before adding garam masala, cumin, turmeric, and coriander. Stir for 30 seconds before adding diced tomato and chili powder.
3. Season with salt to taste, stir, and let simmer for 15-20 minutes until sauce has thickened and deepened in color.
4. Reduce heat to medium-low and stir in evaporated milk and crumbled tempeh. Let simmer for 5 minutes until heated through. Be careful not to bring to a boil or the sauce may split.
5. Garnish with cilantro and serve warm with basmati rice, naan, or starch of choice.

Per serving (using evaporated milk): 352 calories: 38.3 g carbs; 13.4 g fat; 21.3 g protein