Time-Saving Pre-Made Spice Mixes & Tofu Tikka Masala

Time-Saving Pre-Made Spice Mixes & Tofu Tikka Masala

Have you ever come home hangry after a long workday, craving some one of your favorite meals, only to crumble at the long list of ingredients it takes to prepare it? Can’t it be simpler?


I love tofu tikka masala and make it often, but it contains several spices and herbs. Here’s a solution to pulling out several jars every time you want to make one of your favorite recipes.

Measure out the spices in the recipe into a small bowl and measure the total.

For my tofu tikka masala, the spices measured approximately 1/4 cup.

Step 2: Pour the spices into a jar and then measure each spice 5 more times into the jar. Now you have six recipes worth of spice mix ready to go.

Write the name of the recipe and the measure on the jar. For example: “Tofu Tikka Masala, 1/4 cup”

Now when I want to make my tikka masala recipe, I only have to reach for one jar instead of several spices. BOOM!

Preparing your meals from scratch is arguably the biggest challenge to following a whole-food, plant-based lifestyle. It takes time to prepare meals without the aid of processed sauces, dressings, or mixes.

The health benefits and taste benefits are worth the effort, and, thankfully, there are many life hacks you can employ to save time on meal prep.

Here is the awesome Tofu Tikka Masala recipe from my friend Shannon at YupItsVegan.com.

While the original recipe requires hours in a slow cooker and is well worth the wait, I sometimes make additional time saving short cuts listed below.

  • Although written as a slow cooker recipe, I have made this in a saucepan on the stove in 20-30 minutes when I just. can’t. wait.
  • You can use canned tomatoes. The fresh cherry tomatoes are much better, but canned works in a pinch.
  • I do not use coconut oil. I saute oil-free, adding a splash of water if the onions, garlic, and spices start to stick.
  • Lite coconut milk can be substituted to reduce the saturated fat. Still tastes great.
  • I serve the curry over brown rice, with fresh cilantro on top, but if you don’t have any cilantro, it’s still yumminess as is!

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