Tempeh Tikka Masala

Name: Tempeh Tikka Masala
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Asian, Indian
Ingredients: 8 ounces tempeh, cut into 1/2-inch dice and steamed with spices (here) 3 teaspoons safflower or other neutral oil, divided; 1 medium red onion, chopped (3/4 cup); 1 teaspoon Garam Masala (here); 1/2 teaspoon paprika or Kashmiri red chile powder; 1 teaspoon ground coriander; Generous pinch of asafetida (omit to make gluten-free); 2 teaspoons dried fenugreek leaves; 1/2 teaspoon ground turmeric; 4 medium tomatoes, chopped (3 cups); 1 (1-inch) knob of ginger, chopped; 6 cloves garlic; 1 hot green chile, chopped (remove seeds to adjust heat); 1/2 teaspoon raw sugar (omit if yogurt is sweetened); 3/4 teaspoon salt or to taste; 1/2 cup plain nondairy yogurt (unsweetened or lightly sweetened); 1/4 cup water or nondairy milk; 1 teaspoon apple cider vinegar; 2 tablespoons chopped cilantro, for garnish

4 steps

Prep:20minCook:50min

Tikka masala, butter masala, and makhani sauces are often used interchangeably in restaurants. The origins of the tikka masala stem from the butter masala/makhani versions made in Punjab, North India and in Pakistan. Makhani and butter masala sauce are usually creamier with more butter and cream or cashew paste, tikka masala is made tangier with more tomatoes. Variations: Add chopped greens or kale at Step 4 with the tempeh. Instead of tempeh, use tofu, vegetables, kofta balls, or cooked chickpeas in this delicious sauce. To make with tofu: Follow Steps 2 through 4. Drain and press 14 ounces of tofu to remove excess liquid. Cut it into 1/2-inch dice.

Updated at: Thu, 17 Aug 2023 11:36:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories186.1 kcal (9%)

Total Fat7.3 g (10%)

Carbs19.2 g (7%)

Sugars7 g (8%)

Protein15 g (30%)

Sodium457.4 mg (23%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 ouncestempeh

cut into 1/2-inch dice and steamed with spices teaspoons safflower or other neutral oil, divided

¾ cupred onion

medium, chopped

1 teaspoonGaram Masala

½ teaspoonpaprika

or Kashmiri red chile powder

1 teaspoonground coriander

asafetida

omit to make gluten-free

2 teaspoonsdried fenugreek leaves

½ teaspoonground turmeric

1 knobginger

hot, chopped, remove seeds to adjust heat

½ teaspoonraw sugar

omit if yogurt is sweetened

¾ teaspoonsalt

or to taste

½ cupplain nondairy yogurt

unsweetened or lightly sweetened

¼ cupwater

or nondairy milk

1 teaspoonapple cider vinegar

2 tablespoonscilantro

chopped, for garnish

Instructions

Step 1

Add the steamed tempeh and 1 teaspoon oil to a small skillet over medium heat. Cook until some edges are golden, 3 minutes. Set aside.

Step 2

Heat the remaining 2 teaspoons of oil in a large skillet over medium heat. Add the onion and cook until golden, stirring occasionally 7 minutes. Add the garam masala, paprika, ground coriander, asafetida, fenugreek leaves, and turmeric and mix well. Cook for 2 minutes to infuse the oil.

Step 3

In a blender, combine the tomatoes, ginger, garlic, and chile and blend into a smooth puree. Add the puree to the skillet and cook over medium heat until the mixture thickens, and leaves oil on the sides, 17 to 20 minutes. Stir occasionally.

Step 4

Add the tempeh, sugar, salt, yogurt, and water. Mix well. Stir in the vinegar, cover, and bring to a boil, 8 to 10 minutes. Taste and adjust the salt, tang, and spices, if needed. Reduce the heat to low and cook until the sauce reaches the desired consistency, 10 to 15 minutes. Remove from the heat and serve hot, garnished with cilantro.

Notes

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