Tiba Tempeh Tikka Masala

Get ready for a flavour-packed “fake-away” with this Tempeh Tikka Masala recipe! This dish combines bold spices and creamy coconut milk with protein-rich tempeh, creating a satisfying twist to your dinner routine. Bursting with vibrant colours and a fragrant aroma, you’ll surely win over any crowd with this meal! Served with fluffy basmati rice and naan bread.



Cooking time

35 mins


For the tempeh marinade:

  •  400ml (1 3/4 cups) of coconut milk
  •  1 tbsp garam masala
  •  1-2 tsp chilli powder, to taste
  •  2 tsp smoked paprika powder
  •  1/2 tsp coriander powder
  •  1 tsp cumin powder
  •  1/2 tsp salt
  •  1/2 tsp white pepper
  •  2 tsp of lemon zest
  •  1 tsp of dried fenugreek powder
  •  1 clove of fresh, grated garlic
  •  2 tsp freshly grated ginger For the tikka masala sauce:
  •  3 large fresh tomatoes, chopped
  •  1 roasted red pepper
  •  2 tbsp coconut oil
  •  1 large onion
  •  2 cloves of garlic
  •  1-inch piece of ginger
  •  2 tbsp of tomato paste
  •  1 tbsp of maple syrup
  •  1 tsp smoked paprika powder
  •  1 tsp cumin powder
  •  1 tsp turmeric
  • Chilli powder, salt and pepper, to taste

To serve:

  •  naan bread
  •  cooked rice
  •  fresh coriander


  1. Let’s get started by whisking together all the ingredients for the tempeh marinade.
  2. Next, chop the tempeh into bite-sized cubes and pop them into an airtight container. Drizzle half of the marinade over the cubes, giving them a good toss to ensure they’re evenly coated. Seal the container and let it chill out in the fridge overnight.
  3. When ready to cook, preheat your oven to 200°C (392°F).
  4. While the oven is heating up, take two of your chopped tomatoes and the roasted red pepper, add the remaining marinade and whizz them up in a blender until you have a velvety smooth sauce.
  5. Heat up the coconut oil in a large pan and sauté the onion, garlic, and ginger until they’re soft and aromatic. Stir in the tomato paste, maple syrup, and spices, letting them cook until their fragrances fill your kitchen. Add the last chopped tomato and let it cook for a couple more minutes.
  6. By now, your oven should be hot and ready. Arrange the marinated tempeh cubes on a baking sheet and bake them until they turn golden brown, about 20 minutes.
  7. Pour your homemade blended sauce into the pan, give it a good stir to combine everything. Pop on a lid and let it simmer. After a few minutes, turn down the heat and let it gently bubble away for 20 minutes. This is when all the flavours really start to get to know each other. Give it a taste and season with chilli powder, salt, and pepper as you like.
  8. Now, add your golden tempeh cubes to the pan and let them simmer for another 5 minutes. Then, take the pan off the heat.

Serve your Tikka Masala straight away with a side of naan bread, a mound of fluffy basmati rice, and a sprinkle of fresh coriander for a pop of colour and freshness. Bon appétit!

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