Go Back
+ servings
Print Recipe
4.89 from 9 votes

Vegan "Chicken" Tikka Masala Soup

This delicious Indian inspired soup is so creamy and delicious. Served with tofu "chicken".
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soup
Servings: 4
Calories: 383kcal
Author: Lauren Boehme Hartmann


Tofu "Chicken"

  • 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!


*I freeze the tofu in an unopened package overnight. Then let thaw completely in the sink. Cut the package open and drain then press. 
If you need more info on how to press tofu, check out our TOFU COOKING GUIDE


Calories: 383kcal | Carbohydrates: 11g | Protein: 11g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1233mg | Potassium: 34mg | Fiber: 1g | Sugar: 6g | Vitamin A: 557IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg