This post is sponsored by Califia Farms, maker of fine (and super yummy) non-dairy milks, creamers, yogurts, and coffee drinks. I used the Califia Farms’ new Probiotic Dairy-free Yogurt to make this super delicious Instant Pot Tempeh Tikka Masala. Don’t miss the video below with this Tempeh Tikka Masala plus a couple more perfect IP recipes. Instructions for how to make this recipe without a pressure cooker are provided as well.
This year has been a long and wonderfully busy one for me. My cookbook was released on February 6, I got married on April 29, I got pregnant a little while after that (my baby is due early next year!), and so many smaller wins on top of that. One of the things I’m most grateful for in 2018 is my great health through all of the busy days, constant travel, many months of pregnancy, and restless nights. I’ve had a couple annoying health things––well, basically just dealing with moderate morning sickness for 7 weeks in the first trimester of my pregnancy––but I came out of it so strong thanks to my whole food vegan diet and lifestyle.
Throughout the year I’ve used food, exercise, and mindfulness to give myself the energy, immunity, and positivity to make the most of every day. And one of the meals I’ve loved the most in 2018 has been this nutritious and nourishing tempeh tikka masala!
When I was a kid chicken tikka masala was my favorite thing to order at Indian restaurants. I loved the rich, creamy gravy, and the beautiful red color. Unfortunately it always gave me a stomach ache because like most of us I could never digest milk from another animal. Fast forward to 2018, and I discovered this vegan tikka masala sauce recipe on the Vegan Richa blog. I tried it once, and have made it at least once a week ever since. The sauce has all the good stuff I remember from the chicken tikka masala I loved as a kid: it’s creamy, tomato-y, and full of complex spices. It’s totally comfort food, and at the same time it’s totally healthy! In addition to the fiber- and protein-rich tempeh, this tikka masala has vitamin-rich sweet potatoes, and cancer-fighting cauliflower. Every ingredient boasts its own nutritional benefits. It’s no wonder this comes out as one of my favorite recipes of 2018!
To replace the dairy yogurt used in traditional tikka masala I used the non-dairy yogurt from Califia Farms. Thanks to high amounts of probiotics it has all of the yummy tang of dairy yogurt, and is perfect for using in recipes like this one. I also topped the dish with a drizzle of the yogurt for added flavor, and because it looks so pretty on top of the red sauce.
Califia Farms’ probiotic dairy-free yogurt is a really great source of healthy gut bacteria, specifically Bifidobacterium, Streptococcus thermophilus, and Lactobacillus bulgaricus. The type of Bifidobacterium they use, called BB-12, is the most well documented and has shown to improve your immune system, tackle inflammation, and fight bad bacteria and yeast to keep your gut healthy. Read more about that here!
Since the healthy bacteria is killed off during cooking, I highly recommend enjoying the Califia Farms’ probiotic dairy-free yogurt raw as well. Try it in sauces (like this vegan tzatziki I created), in smoothies, on cereal, or drink it straight up to get a boost of beneficial bacteria everyday. A healthy microbiome is absolutely crucial to overall health and happiness, and I certainly attribute my health to this often overlooked system. In addition to consuming foods like dairy-free yogurt that contain healthy bacteria it’s important to eat a diet of fiber-rich whole foods to create a balanced environment in which that good bacteria can flourish.
Let me know what you think about this tempeh tikka masala!! Hopefully it’ll become a favorite in your home too 🙂
Tempeh Tikka Masala | Easy Instant Pot Recipes
Ingredients
- 1 head cauliflower cored and chopped
- 1 large sweet potato cubed
- 3 tablespoons grapeseed oil
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 ½ teaspoon garam masala
- 6 cloves of garlic minced
- 1 inch fresh ginger minced
- ½ yellow onion diced
- 1 red bell pepper diced
- 1 28 oz can of diced tomatoes
- ¼ cup coconut milk or coconut cream
- 1 cup Califia Farms probiotic non-dairy yogurt plain & unsweetened
- 1 package tempeh cubed
- 1 teaspoon salt
- ⅓ - ½ teaspoon cayenne pepper
- Cooked white or brown rice
- Cilantro
Instructions
- Preheat oven to 375°, and line a baking sheet with a silicone mat or parchment paper.
- Toss the cauliflower with 1 tablespoon of grapeseed oil, and spread evenly over the baking sheet.
- Do the same with the sweet potato on a separate baking sheet.
- Sprinkle on some salt.
- Roast for 35-45 minutes, until the vegetables are tender.
Instant Pot Instructions
- Turn the Instant Pot onto sauté and add 1 tablespoon of oil to the pot.
- Once warm add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds.
- Then add the garlic and ginger and stir well to sauté for another 15-30 seconds.
- Add the onion and pepper, and continue to sauté until onions soften.
- Add the diced tomatoes, coconut cream, Califia Farms non-dairy yogurt, tempeh, and salt.
- Cancel the sauté setting, place the lid on the Instant Pot, and set it to pressure cook for 12 minutes.
- Allow it to natural steam release for at least 10 minutes.
- Release any remaining steam, and remove the lid.
- Add the roasted vegetables, and stir. Season to taste with more salt if needed.
- Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.
Stovetop Instructions
- Warm 1 tbsp grapeseed oil in a large pot over medium heat. Add the spices to toast for 15 seconds. Then add the garlic and ginger and stir well to sauté for another 15-30 seconds.
- Add the onion and pepper, and continue to sauté until onions soften.
- Add the diced tomatoes, coconut cream, Califia Farms non-dairy yogurt, tempeh, and salt.
- Bring to a low simmer, then place a lid over the pot and cook for 40 minutes.
- Add the roasted vegetables, and stir. Season to taste with more salt if needed.
Kristen / June 6, 2023 at 5:52 pm /
My first time using tempeh and I have to say, it’s interesting. I heard if you don’t like the flavor of tempeh, to boil it off. But I think I will just stick with air fried firm tofu next time when I make this.
At first I wasn’t so sure about the flavor of the tikka masala but after adding a little more salt and soy sauce, l love this dish. I felt so good eating the antioxidant spice bomb with the vegetables. I added some spinach too. It’s such an easy recipe, I had no issues with the instant pot burning. Make sure to dump in the whole two cans of diced tomatoes with the liquid. Instead of the liquid from the diced tomatoes, I think you can also sub in some vegetable or chicken broth (I am not vegan but eat vegan sometimes) to add more flavor and take out the tang out of the tomatoes. Simple and easy recipe, thank you Jenne!
Tyller / February 27, 2023 at 2:22 pm /
This recipe is BEYOND what I was expecting. The gravy is nice and thick, toasting the spices in the oil really enhances their flavor, and the texture of the tempeh combined with the flavors and other veggies is seriously perfect. I have used tofu for tikka masala in the past and I think that’s where it’s staying! This is a new fav.
B / February 4, 2022 at 10:05 am /
This scorched so bad! The instant pot would not come to pressure. I followed the recipe exactly. I’m not sure what the issue was. I poured everything out of the instant pot and into a pot on the stove to finish cooking being extra careful not to scrape any of the burned bottom. It tasted really good despite the scorching. Next time I will stick to the stove top method.
Deidre / October 23, 2021 at 9:34 am /
I’ve made this twice now and it is officially in the rotation!
I stay away from coconut milk so I used non-dairy milk instead. Usually, I would put in a bit of
coconut extract, but I couldn’t find it at the store. But it didn’t matter because it turned
out perfectly and yummy.
Great recipe!
Terrance McDaniel / October 4, 2019 at 8:15 am /
It looks fantastic!! I’m sure this is perfection when the cauli is cooked thru.
healthy food
Catherine Powers / April 17, 2019 at 6:14 pm /
1) What level of pressure do we use, low, normal, or high?
2) Can I use olive oil instead of grapeseed oil?
Jenné @ Sweet Potato Soul / May 12, 2019 at 1:51 am /
Normal pressure. And yes, any other oil is fine 🙂 Enjoy!
Shay / April 14, 2019 at 3:03 pm /
I don’t like coconuts. Can I use almond milk instead? What else could I substitute the coconut milk or cream for?
Jenné @ Sweet Potato Soul / May 12, 2019 at 1:59 am /
I think that will work. Try the same measurement for the almond milk. This recipe is forgiving 🙂
Adia Shabazz / February 18, 2019 at 2:52 pm /
Can I use my slow cooker to make this recipe? If so, what changes would I need to make?
Tammie Welch / January 29, 2019 at 10:49 pm /
This was a hit. I substituted the tempeh with a can chickpeas.
Sam / January 27, 2019 at 9:04 pm /
Hi! Hoping to make this lovely dish soon and have all of the ingredients. Do you use all of the liquid from the can of tomatoes or just some of it? The video doesn’t show when you pour it all and the recipe doesn’t specify. Thank you so much for the guidance!
Jenné @ Sweet Potato Soul / July 14, 2019 at 2:24 am /
Great! Use all of the can of tomatoes. Enjoy!
Victorianna Filippone / June 1, 2021 at 3:27 am /
This was so good. I made it for my boyfriend and I. I went vegetarian a couple months and go and so I make new recipes I’ve never tried often. I was so happy to hear he thought this was delicious. I added a tablespoon of sugar because either the tomatoes or ginger was super overpowering and even bitter. I may have added too much ginger. Nonetheless, this dish was so yummy!
Jenne / June 1, 2021 at 5:26 pm /
Wonderful! I’m so glad you both liked it.
Kesha / January 8, 2019 at 3:32 pm /
Hey I was wondering if it’s coconut milk or cream? In the video it’s coconut milk in the recipe coconut cream thanks!
Jenné @ Sweet Potato Soul / January 22, 2019 at 12:31 am /
Hi! Coconut milk, but I use the creamy part on top. Either works just fine though.
nooneputsbabyinthecorner / January 3, 2019 at 7:58 pm /
Do you roast the sweet potato with the cauliflower or do you throw it in with the tempeh? Definitely want to give this recipe a shot.
Jenné @ Sweet Potato Soul / January 22, 2019 at 12:31 am /
Either is fine, but I usually roast the sweet potato with the cauliflower. Enjoy!