Dairy-free tikka masala

Chicken is most commonly used in tikka masala, but Posen swaps it out for fish to make the dish pescatarian-friendly. Tofu also is available as a protein choice for vegetarian and vegan diners. 
 

In place of the usual dairy—either yogurt or half-and-half—Posen uses soy milk as the cooking liquid for the vegetables and fish. “I didn’t want the culinary teams to be overly challenged, so I worked on the [tikka masala] recipe to keep the proportions the same,” he says. An added benefit—soy milk is sturdier and doesn’t separate like yogurt when it’s heated, Posen says. 
 

 For sauteeing the ingredients, vegetable oil stands in for the traditional ghee or butter. Then Posen stirs in prepared curry paste near the end of cooking time. The curry paste adds authentic flavor and color to the vegetable and fish mixture, and neutralizes any chalky taste that may be detectable from some soy milks.