Vegetarian alternative for chicken tikka please.?

Question

For my veg friends, anyone know a recipe?

If tofu is used, which one to buy as I have never tasted or used it before.

Thanks.

Answer 1

I am a former chef and have made it with soya chunks it is a larger version of TVP, and for that I soak them and then drian them all most dry, then brown them in oil/veg ghee to toast them , now depending on whether your friend are vegetarian or vegan the sauce is easy I use a prepared tomatos sauce, my own spice blend, I even buy the cashew butter at a local bulk food store, for a vegan then soya yougart is nessessary, but for a vegetarian that will use some dairy I use low fat sour cream with a bit of cornstarch in it to keep it from splitting.

I don't add the dairy or soya yougart until the end and or off the heat, and bit of butter is fine, I also use vegetable ghee from India, spiciness is your choice for me I use small indian red peppers blended with the cashew butter.

I have used firm tofu and sauted it brown,  and tried seitan, have never been able to get quorm here, but even a roasted potato base is not a bad substitute.

Answer 2

You can buy firm tofu and marinate it overnight in a bit of olive oil and chicken style seasoning.  Don't expect it to taste like chicken, however.  It will still taste like tofu.  Superstore (Canada) carries what they call "World's Best Meatless Chicken."  It's made from three different types of protein (not just soy) so it has a different texture and flavour from most "fake" meats. It is shaped and cooks up like a boneless, skinless, chicken breast and I use it to replace chicken in any recipe.  It tastes great and is easy to work with.  You should try several brands of "veggie/fake" meats to see which one you like and then simply sub the fake chicken for the real stuff in the tikka.  Schinder's Oh Natural, I hear, makes the closest to meat tasting alternative.  Good luck.

Answer 3

You should use quorn.  They do quorn 'chicken style' pieces or quorn 'chicken style' fillets.

They both would go great with Chicken Tikka.  Just prepare the tikka sauce as you would and then add the quorn to it :-)

Answer 4

I can solve your problem, become a meat eater. I don't know if you have noticed the name, but it says CHICKEN Tikka. However you could also use Mushrooms to replace chicken. Sounds foul but if you use a variety than it will taste just like the real thing. Trust me, I am a chef

Answer 5

well yes quoorn... taste just like meat but is made from soy beans or you could make a spinach potato curry.... try www.bbcgoodfood.com and type that in it taste very nice :)

Answer 6

There's this stuff called seitan (wheat meat), which is relatively easy to make.  Mix one box of Vital Wheat Gluten with 2 cups of water (follow the directions on the box).  Knead well until it forms a stiff dough, cut into slices, and simmer in broth for 45 to 50 minutes.  You can also find simmer broth recipes in many vegan cookbooks.  Seitan swells while it cooks so make the pieces fairly small.   Make your seitan the night before, if possible; it's best if you don't use it in a recipe the day you make it.  This will make 2-1/2 to 3 pounds of seitan.

Then just use the seitan in the chicken recipe.

I've never done it before, but I have used seitan in other recipes calling for meat, and it's quite tasty.

If your friends are celiac or wheat intolerant, use Chinese (water-packed) tofu instead and follow the directions in my profile for freezing and pressing before using in a recipe.

Answer 7

use chickpeas!!  I love a chana masala.  I have a jar of curry paste and fry that up with some sliced onion then throw in whever veg you like.  A tin of chickpeas is a great storecupboard curry filler.  I like to throw in some spinach too.  Bit of veg stock to cook it all down then stir through some low fat yoghurt (or cream if you're feeling unhealthy).

Great stuff!

Answer 8

I just use a variety of vegetables instead of the meat.

E.g. courgette, cauliflower, sweetcorn or baby corn, mushrooms, cubed potato......

Sometimes I might add some quorn too.  But I never used Tofu.  Quorn needs some strong flavouring to make it taste of anything.  It does absorb strong flavours though so it's not bad in curries.