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Indian, Mains, Recipes, Vegan  /  March 24, 2022

Vegan Tikka Masala Grilled Cheese

Take a classic grilled cheese, add a homemade tikka masala sauce, and you have a tikka masala grilled cheese. Saucy, cheesy, spicy, and very easy to put together! And dare I say…better than the classic.

Imagine you’re in a coming of age movie, at the diner where all the kids hang out, but instead of ordering a plain grilled cheese you get a tikka masala grilled cheese. Yeah, that probably isn’t realistic, but we can do it at home. Kraft cheese on sandwich bread was cool when I was 10, but I’m a little cooler now, so my grilled cheese game had to upgrade. This tikka masala grilled cheese is made with a flavorful tikka masala sauce that you never knew you needed to eat in the form of grilled cheese.

What exactly is tikka masala?

Tikka masala is most famously served in the form of chicken tikka masala, which consists of tandoor-roasted chicken in a creamy and spicy yogurt-based gravy.

I say that this tikka masala grilled cheese is “Indianish” because tikka masala itself is a very Indianish dish. Some say that it came from Punjab, a region that tends to have very saucy and creamy dishes, while others claim that it didn’t really come from India as much as it came from Indian immigrants in Europe trying to satisfy their patron’s needs. Chicken tikka masala is even known as Britain’s unofficial national dish! Yet another potential origin story (there are lots of them; truth is controversial) said that it was inspired by a Scottish customer’s complaint that the chicken served to him was too dry!

How to Make Tikka Masala Grilled Cheese

Cheese

Make your cheese or use store bought vegan cheese. If you don’t have any vegan cheese on hand, I’ve tried this with a homemade cheese recipe (cashew-based) linked in the recipe card. Any vegan cheese will do, but I’ve been loving Chao cheese slices for the purpose of grilled cheese!

Homemade tikka masala sauce

If you’ve made any kind of gravy before, the steps are pretty much the same. Start with aromatics, spices, and tomatoes, and blend it with cashew cream or yogurt to make it extra creamy. Add some kasoori methi for that special touch that makes Indian food taste more…Indian.

Fillings

Obviously we have tikka masala sauce and cheese, but add a veggie or two! I went with red bell peppers, but here are some more that would also be great: mushrooms, spinach, kale, and caramelized onions.

Prepare the grilled cheese

I hear that everyone as their own way to make grilled cheese so you do you, but here’s how I like to make this one.

Sprinkle some sourdough or bread of choice (but really, go with sourdough) with a little olive oil. I found I liked olive oil more than vegan butter, but you can try out both. Add bread to the pan, add the cheese, pile on the veggies and sauce (but not too much because then it might fall apart), and add the second slice of bread. Cook for 3-4 minutes per side!

Did I just say the words "tikka masala" and "grilled cheese" together? Yes. It's saucy, cheesy, and made with ingredients you probably  have.

Vegan Tikka Masala Grilled Cheese

Take a classic grilled cheese, add a homemade tikka masala sauce, and you have a tikka masala grilled cheese. Saucy, cheesy, spicy, and very easy to put together! And dare I say…better than the classic.
5 from 2 votes
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 2 tbsp avocado oil, divided
  • 1 red bell pepper, diced
  • 1 red onion, chopped
  • 4 garlic cloves, minced
  • 2 inch ginger, minced
  • 2 green chilis, minced
  • ½ tsp turmeric
  • 1.5 tsp ground coriander
  • 1 tsp red chili powder
  • ½ tsp garam masala
  • 6 small tomatoes (~ 2 cups diced)
  • ½ cup unsweetened plant-based yogurt or cashew cream (see note for recipe)
  • 1 tsp garam masala
  • 2 tsp kasoori methi optional, but recommended
  • salt to taste
  • 8 slices of sourdough
  • 4 slices of vegan cheese *see note for homemade vegan cheese
  • olive oil for the bread

Instructions
 

  • Heat 1 tbsp oil in a pan over medium heat. Sauté the chopped red bell pepper until it is cooked, which should take 6-8 minutes. Remove from the pan.
  • Add another tbsp of oil to the pan. Cook onions for 4-5 minutes until translucent. Add garlic, ginger, and green chili, and cook for 2 minutes.
  • Add turmeric, coriander, and red chili powder and cook for a minute. Add the tomatoes and ¾ tsp salt.
  • When excess water from the tomatoes has mostly evaporated, remove the pan from the heat. Let it cool off a little and blend its contents with yogurt or cashew cream.
  • Pour the gravy back in the pan and keep it over medium low heat. Clean out the food processor with ½ cup water (check gravy consistency; it should be pretty thick) and add the water to the pan. Finish with garam masala, crushed kasoori methi, and salt to taste. Cook for 2-3 minutes.
  • Drizzle olive oil on one side of two slices of bread and place the oiled side down on a pan over medium heat. Add cheese, sauteed red bell peppers, and ~ 2 tbsp of tikka masala sauce. Top with the other slice of bread, oiled side facing up.
  • Press the sandwich lightly with the back of a spatula. Flip it when it holds together well (~ 3 minutes) and continue to press it for 3-4 minutes on the other side. Cook until both sides are golden-brown.
  • Repeat for the remaining slices of bread, depending on how many sandwiches you're making. The tikka masala sauce keeps well in the fridge for up to 5 days and a few months in the freezer, so make extra!

Notes

  1. The homemade vegan cheese recipe I’ve tried and loved is here if you want to make it: https://thevegan8.com/best-vegan-mozzarella-cheese-no-oil/
  2. If you would prefer to use cashew cream over vegan yogurt, this is my recipe: process 1/2 cup quick-soaked cashews (soaked in boiling water for 15 minutes), 1 tbsp lemon juice, pinch of salt, 1/2 cup water blended in a small processor

If you like this fusion recipe, wait til you try…

Aloo Tikki Chaat Pizza

Masala Tofu Toast (Tofu Bhurji)

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  • indian food
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7 comments

  • Sarang
    September 22, 2022

    Thanks Anisha! I will try that.

  • Anisha Chandra
    September 21, 2022

    I’ve never purchased it online, but this is the one I use! https://www.amazon.com/MDH-Peacock-Kasoori-Methi-0-8/dp/B002U283NC

  • Sarang
    September 21, 2022

    Is there any place/brand online that sells good quality kasuri methi? I tried buying two different time and it had bugs in. I don’t have access to an Indian grocery store.

  • Anisha Chandra
    March 20, 2021

    It was linked earlier in the post, but thanks for pointing out that it’s hard to find! I just added it as the final step on the recipe card.

  • Vicki
    March 20, 2021

    I don’t see the recipe for the cheese…or a link in the ingredient list? Thanks.

  • Anisha Chandra
    February 4, 2021

    Yay! Glad you liked it!

  • Anonymous
    February 1, 2021

    5 stars
    Loved this recipe! Amazing with shredded chicken too. 5 stars!

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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