Tikka Masala is a British/Indian meal that is quite popular and very tasty. It is usually made with chicken, but here we offer a delicious vegan version with seitan. It would also work well with tempeh or tofu.

Seitan Tikka Masala

Serving Size: 4


for the marinade:

  • 6 tablespoons soy yogurt
  • 2 generous teaspoons garam masala
  • 1 teaspoon cumin
  • juice from 1 lemon
  • 4-6 cloves garlic, minced
  • One 2 inch piece of ginger, peeled and grated
  • 16 ounces seitan, cut in large bite-sized pieces

for the sauce:

  • 2 onions, chopped
  • 1-2 fresh red chilli peppers or chilli pepper flakes
  • handful fresh coriander leaves
  • 1 tablespoon oil
  • 1 tablespoon lemon juice
  • 1 tablespoons ground coriander
  • 2 teaspoons turmeric
  • 1-2 teaspoons garam masala
  • 2 cans (14 ounces each) crushed tomatoes
  • 1/2-1 cup soy yogurt

garnished with soy yogurt and fresh coriander leaves
served on white rice

Seitan Tikka Masala


  1. It is important to marinate the seitan.
  2. to make the marinade: Mix the soy yogurt with the other marinade ingredients.
  3. Cut the seitan into large bite sized pieces and lay in the marinade to season for about an hour or longer.
  4. Meanwhile, prepare the sauce.
  5. Chop the onion.
  6. Heat the oil in a large frying pan.
  7. Sauté the onion until glassy.
  8. Add the seasonings and the cans of crushed tomatoes.
  9. Mix well and heat on a low temperature.
  10. Prepare the rice.
  11. Add the seitan and most of the marinating mixture to the heating sauce.
  12. Mix well and heat.
  13. Chop the coriander and add most to the sauce.
  14. When the rice is ready, fluff with a fork.
  15. Serve the seitan tikka masala on top or next to the rice.
  16. Garnish with a dollop of soy yogurt and a few coriander leaves.
  17. We enjoyed the meal with Indian bread on the side.