One of my favorite Indian dishes has to be tikka masala, which is usually made with chicken. I used to be really intimidated to make it myself, but lately I’ve been trying to step outside of my comfort zone. So I thought I’d take that favorite dish of mine and turn it into a vegetarian tikka masala with tofu, paneer and garbanzo beans, which is perfect for this lent season. So whether you’re like me and are in need of a vegetarian meal on Fridays, or you’re into Meatless Mondays or you’re just a vegetarian all around, then this recipe is for you. Julian said that it was really the best vegetarian meal he’s ever had, which is saying something because he doesn’t really like eating vegetarian. That alone should make you want to make it and eat it.

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Vegetarian Tikka Masala

Make this Vegetarian Tikka Masala the next time you're in need of a delicious and flavorful vegetarian recipe. It's perfect for Fridays during lent. Try it!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Indian

Keyword: Curry, Dinner, Vegetarian

Servings: 6

Author: Jonathan Melendez

Equipment

Dutch oven
Skillet

Ingredients

3 tablespoons ghee or vegetable oil
1 small yellow onion diced
3 garlic cloves minced
1 to 3 serrano peppers depending on how hot you want it
2 teaspoons freshly grated ginger
2 teaspoons ground turmeric
1 teaspoon curry powder
1 teaspoon ground cardamom
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
28 ounces crushed tomatoes
2 cups heavy cream
3/4 cup fresh chopped cilantro
16 ounces firm tofu drained and cubed
1/2 cup diced paneer cheese
15.5 ounces garbanzo beans drained
cooked basmati rice for serving
naan for serving

Instructions

Set a large heavy duty dutch oven over medium-high heat with the ghee or oil. Once hot, add in the onion, garlic, and serrano peppers and cook until softened, about 3 to 5 minutes. Stir in the ginger, spices, and tomato paste. Stir and cook for about 1 to 2 minutes, or until the tomato paste has darkened. Stir in the canned tomatoes. Cover and cook until just beginning to simmer. Stir in the cilantro and heavy cream. Lower the flame and simmer until the sauce has reduced slightly and thickened, about 30 to 40 minutes.
In the meantime, set a large skillet over medium high heat with a tablespoon of oil. Once hot, add in the tofu and cook, stirring often, until browned and crispy on all sides.
Transfer the tofu, paneer, and garbanzo beans to the sauce, stir to evenly incorporate and cook for about 10 minutes longer to warm through all the ingredients. Serve the masala with cooked basmati rice and naan. Garnish with fresh cilantro. Enjoy!