The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Tofu Tikka Masala, Rice & Tenderstem Broccoli
A vegan spin on a classic tikka masala. Make a rich curry sauce with coconut milk, ginger, garlic and tikka paste. Ground almonds make it extra rich. Hearty filling tofu to up the protein. Brown rice and tenderstem on the side to soak up all the sauce.
1/3 daily fibre
6 plants
Serving size
Ingredients
- 4 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
- 4 tbsp ground almonds (Nuts)
- 240g Tenderstem broccoli
- 200g brown rice (100% Brown Rice)
- 1 onion
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 110g baby tomatoes
- 200ml coconut milk (Coconut, Water)
Nutritional Information
Calories: 642
Protein: 31g
Carbs: 53g
Fat: 33g
Creamy Tofu Tikka Masala, Rice & Tenderstem Broccoli
A vegan spin on a classic tikka masala. Make a rich curry sauce with coconut milk, ginger, garlic and tikka paste. Ground almonds make it extra rich. Hearty filling tofu to up the protein. Brown rice and tenderstem on the side to soak up all the sauce.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan & a medium saucepan
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Toast the almonds & prep
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, until golden brown. Remove and set aside
- Meanwhile, finely dice the onion. Roughly chop the coriander. Halve the tomatoes
Golden tofu
- Drain the tofu, pat dry with paper towel and dice into 2cm cubes
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden. Season with salt and pepper, then remove from the pan and set aside
Simmer the curry
- Reheat the frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 3-4 mins
- Add the ginger & garlic paste, cook for 1 min, then add the tikka paste and tomatoes
- Cook for 2-3 mins, then add the coconut milk and almonds. Simmer for 6-8 mins, stirring often, until the sauce thickens. Season with salt and pepper. Add a splash of water if it gets too dry
Cook the broccoli & plate up
- Meanwhile, bring the medium saucepan filled with salted water to a boil
- Trim the broccoli, then add to the saucepan. Boil for 3-4 mins, until cooked, then drain
- When everything's ready, stir the tofu and half the coriander through the curry
- Serve the tofu tikka masala into bowls, with the rice and broccoli alongside. Garnish with the remaining coriander
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.