• Dr. Oñi Saniyah

Vegan Tikka Massala- Oh My Goodness

When I tell you this Vegan Tikka Massala was everything, I mean it was EVERY SINGLE THING! I used to love Paneer Tikka Massala. The rich cheese of the paneer and the creamy texture of the sauce. Well, this recipe totally satisfies that craving! Creamy, rich, savory, and literally bursting with flavor. I couldn't wait to share this recipe!

Trust me, this recipe is worth the effort!


For the spice blend:

For the tofu tikka masala:

  • 12 oz extra-firm tofu

  • 1 tbsp coconut oil

  • 1 tsp cumin seeds

  • 1 large yellow onion diced

  • 4 cloves garlic minced

  • 1 inch ginger peeled and minced

  • 1 red bell pepper diced

  • 3 tbsp nutritional yeast

  • 6 tbsp tomato paste

  • 2 cups cherry tomatoes quartered

  • 1 ¾ cup cashew cream (see recipe below)

  • 2 tbsp white wine vinegar

  • 1 tsp brown sugar

  • chopped fresh cilantro to taste, for serving

Cashew Cream

  • ¾ cup raw cashews

  • 1 and ¾ cup water

  • 2 tsp lemon juice


For the cashew cream, place ¾ cup raw cashews and 1 and ¾ cup water into a saucepan and cook until boiling. Once boiling, remove from heat, cover and let sit for 15 minutes. After 15 minutes, pour the mixture into a high powered blender and add 2 tsp of lemon juice. Blend until it is smooth and creamy deliciousness!

Drain excess liquid from the package of tofu. Wrap the tofu in a clean towel and place a heavy object on top of it. Press the tofu for about 15 minutes. This is a good step to do before chopping other ingredients to save time.

Mix together all of the spices and set aside. Heat the coconut oil in a heavy bottomed pan over medium heat, and add the diced onion. Cook the onion, stirring occasionally, until translucent and starting to lightly brown, about 5 minutes.

Add the cumin seeds and cook for 3 minutes. Add the garlic, ginger, and chili pepper, and toss for 3 minutes. Stir in all of the spice mixture and cook, stirring constantly, just until fragrant, 2 more minutes.

Add the bell pepper, nutritional yeast, and tomato paste, and cook for 2 more minutes, stirring frequently. Finally, add the tomatoes and stir well, scraping around the bottom of the pan. Cover and cook for 15 minutes.

Cut the pressed tofu into small cubes. Add the cashew cream, white wine vinegar, and brown sugar to the pan, and stir to combine.

Cover and simmer for 30 minutes, stirring occasionally. Alternatively, this can be made in an instant pot for 10-15 minutes or in a slow cooker on low for 4 to 6 hours, or on high for 2 to 3 hours.

After cooking, season to taste with additional salt, and fresh lemon juice. Serve with rice or accompaniments of choice, garnished with fresh cilantro.

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