Turned out really good. The TVP works great for the texture.
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What tvp do you use? It looks bigger than crumbles. I’ve used carne de soya from the Mexican grocery, yours looks maybe even bigger than those chunks.
Looks good. Can you provide the recipe?
Edit: Thanks for providing it.
From what I remember I more-or-less followed the recipe from here and used TVP instead of chickpeas: https://naturallieplantbased.com/vegan-tikka-masala/
For the TVP I usually hydrate it in veggie stock, use a bit of soy sauce and vegan Worcestershire sauce and some spices including garlic powder, onion powder, smoked paprika, and maybe change it up a bit depending on the dish.