I have been obsessed with Indian food and classic Indian spices since I was a kid. Chicken tikka masala was always one of my favorites! So this Indian-inspired vegan “chicken” tikka masala soup is my new favorite soup. I know this is only Indian-inspired, but it comes from a place of absolute admiration and awe of all Indian flavors! It is so simple, but so comforting. You may want seconds. Sautéed onion and garlic, mixed with a blend of amazing spices. Mixed with veggie broth, crushed tomatoes and coconut milk. The “chicken” portion of this soup is super firm, baked until crispy spiced tofu. Frozen, then thawed and broken into pieces, the tofu takes on the perfect texture and holds up really well in this soup!
What You Need For This Indian Inspired Soup:
- Extra Firm Tofu: Freeze, then thaw and drain the tofu. Then you can break it into chunks to create your “chicken.”
- Garam Masala: This classic spice blend seasons the tofu and the soup. I used McCormick brand.
- Corn Starch: This is tossed with the tofu to give it a little crunch on the outside.
- Onion and Garlic: Sautéed to start off the soup base.
- Cayenne Pepper, Ginger, Cumin, Turmeric, and Cinnamon: These are the other spices added to the soup.
- Vegetable Broth, Crushed Tomatoes and Coconut Milk: These make up the liquid for the soup.
- Agave Syrup: I really think this gives the soup a little something it needs. Just a touch of sweetness.
This vegan “chicken” tikka masala soup is ready in the time it takes to bake the tofu, which is about 30 minutes. It is hearty and filling, but still pretty good for you. This soup is a new feature in my soup rotation and we are definitely getting into the full soup season. Your entire house will smell amazing when you are cooking this one. It makes my mouth water every time!
Why Should You Make This Warm Bowl of Goodness?
- The smell alone will tell you how amazing this soup will be.
- Super simple, great for people who don’t cook much.
- Insanely comforting.
- Hearty and filling.
- It is absolutely incredible!
Vegan "Chicken" Tikka Masala Soup
- 1 Block(15oz) Extra firm tofu, frozen and thawed*
- 1 teaspoon Garam Masala
- 1/2 teaspoon Salt
- 1 Tablespoon Corn starch
- 1 Tablespoon Olive oil
Tikka Masala Soup
- 2 Tablespoons Olive oil or coconut oil
- 1/2 a Sweet onion, diced
- 4 Cloves Garlic, chopped
- 1 Tablespoon Garam Masala
- 1 teaspoon Ginger, dried
- 1/2 teaspoon Cumin
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Cayenne pepper
- 1/4 teaspoon Cinnamon
- 4 Cups Vegetable broth
- 1 Can(28oz.) Crushed tomatoes
- 1 Can(14oz) Coconut cream or full fat coconut milk
- 1 Tablespoon Agave syrup
- Salt to taste
- You'll need to freeze and then thaw the tofu ahead of time. Once you have thawed it, drain and press it.
- Once ready to make the soup, preheat the oven to 425 degrees(F).
- Then break the block of tofu into small chunks and put them in a medium sized mixing bowl.
- Sprinkle the tofu with the garam masala, salt and corn starch. Then drizzle the olive oil on top. Toss to coat the tofu evenly.
- Spread the tofu onto a sheet pan lined with parchment paper or a silicone mat. Bake for 15 minutes, toss then bake for 15-20 more minutes or until the tofu is firm and golden brown.
- While the tofu is baking, start the soup. Heat the oil on medium high in a large soup pot.
- Add the onion and garlic. Then sauté, reducing heat as needed until the onion is translucent. About 3-4 minutes.
- Then add the garam masala, ginger, cumin, turmeric, cayenne and cinnamon. Stir to combine the spices with the garlic and onions. Simmer for another minute to cook the spices.
- Add a pinch of salt.
- Now, pour in the vegetable broth and crushed tomatoes. Stir to combine.
- Bring to a simmer, then reduce heat to low and add the coconut milk and the agave.
- Stir to combine and then season with another pinch of salt.
- Simmer for about 15 minutes, stirring occasionally.
- Taste and adjust seasonings, you may need a few more pinches of salt.
- Once the tofu and soup are done, serve a bowl of the broth with the tofu sprinkled into it.
- It is also delicious served with a little chutney. I like to use mango!