Dinner, Lunch

Tempeh Tikka Masala with Brown Rice

  • Prep 10 mins
  • Total 35 mins
  • Easy
  • Serves 5

Sure, you could make homemade tikka masala sauce, but sometimes you want a meal on your table in no time. Simmer sauces to the rescue!

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1 cup long grain brown rice
  • 2 cups water
  • Pinch kosher salt


  • 2 packages (8 ounces each) tempeh, cubed
  • 2 tablespoons rice vinegar
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon chili powder
  • 1 tablespoon corn starch
  • 2 teaspoons sesame oil
  • 12 ounces vegan tikka masala sauce (or another Indian simmer sauce)


  • Large Bowl
  • Small Saucepan
  • Aluminum Foil
  • Step 1

    Place all Level 1 ingredients in the pot and stir to combine.

  • Step 2

    In a large bowl, add the tempeh, rice vinegar, garam masala, cumin, fresh ginger, and chili powder. Stir until well-coated. Add the corn starch and sesame oil. Toss to evenly combine.

  • Step 3

    Place the bottom layer of the Deluxe Reversible Rack in the lower position and cover with aluminum foil, then place the rack in the pot. Place the tempeh on the rack.

  • Step 4

    Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 425°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 6 minutes as the unit steams, then the timer will start counting down).

  • Step 5

    While the rice and tempeh cook, heat tikka masala sauce. Place a small saucepan over medium-low heat and add the tikka masala sauce. Bring to a simmer and cover to keep warm.

  • Step 6

    When cooking is complete, carefully remove the rack. Transfer the tempeh to the sauce. Stir to evenly coat. Serve with brown rice and extra sauce.