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Tempeh Tikka Masala
4.5 from 84 votes

Tempeh Tikka Masala

Tempeh Tikka Masala combines marinated tempeh cubes with a creamy coconut-based tomato sauce spiced with garam masala, cumin, and chili powder. The tempeh is marinated in coconut yogurt and apple cider vinegar for at least an hour, which helps infuse flavor before simmering in the sauce with onions, garlic, ginger, and frozen peas. This dish features a rich, spiced sauce balanced by a hint of sweetness from coconut milk and a fresh cilantro garnish, making it suitable for rice or cauliflower rice accompaniments.

Prep Time
10 mins
Cook Time
25 mins
Total Time
1 hr 35 mins
Servings: 3
Calories: 430 kcal
Course: Lunch
Cuisine: Indian

Ingredients

Tempeh:
  • 8 oz tempeh chopped into cubes, Lightlife Original
  • 1/2 cup coconut yogurt unsweetened plain
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon cumin ground
  • 1 teaspoon ground ginger
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt sea salt
Tikka Masala Sauce:
  • 1 Tablespoon coconut oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1- inch ginger grated, knob
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt sea salt
  • 1/4 teaspoon Turmeric
  • 1 cup tomato sauce canned
  • 1 cup coconut milk canned full-fat
  • 2 cups peas frozen
  • cilantro chopped, fresh
  • rice or cauliflower rice for serving
  • hot sauce optional, or cayenne pepper, of choice

Instructions

    Cup of Yum
  1. Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.
  2. Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.
  3. Turn heat down to medium-low and let mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout.
  4. Remove from heat and serve tempeh tikka masala over a bed of rice (regular or cauliflower) with fresh cilantro on top.

Notes

  • For best flavor, marinate the tempeh for at least one hour before cooking.
  • Add ground cayenne or hot sauce during cooking or when serving to adjust the spice level.
  • Serve over rice or cauliflower rice to complement the creamy sauce.

Nutrition Information

Serving 1/3 of recipe Calories 430kcal (22%) Carbohydrates 39g (13%) Protein 21g (42%) Fat 23g (35%) Fiber 13g (52%) Sugar 14g (28%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 430

% Daily Value*

Serving 1/3 of recipe
Calories 430kcal 22%
Carbohydrates 39g 13%
Protein 21g 42%
Fat 23g 35%
Fiber 13g 52%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.