Creamy Tofu Tikka Masala, Rice & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Mustard, Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	164Kcal	642Kcal
	684kJ	2686kJ
Fat	8.4g	33g
of which saturates	2.7g	11g
Carbohydrates	14g	53g
of which sugars	1.5g	5.9g
Protein	7.9g	31g
Salt	0.12g	0.47g
Fibre	2.8g	11g

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Vegan 1/3 daily fibre 6 plants

Creamy Tofu Tikka Masala, Rice & Tenderstem Broccoli

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Vegan

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.

Cooking Instructions

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.

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