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.
Goan Tofu Curry with Turmeric Rice & Kachumber Salad
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer protein-rich tofu in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant turmeric rice and a refreshing kachumber salad to complete the feast!
1/3 daily fibre
5 plants
Low sat fat
Speedy Sauce
Serving size
Ingredients
- 1 unwaxed lemon
- 1 tsp turmeric
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 250g goan curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
- 75g seasonal tomatoes
- 1 midi cucumber
- 1 shallot
- 1 handful of fresh coriander
- 80g baby spinach
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 702
Protein: 32g
Carbs: 52g
Fat: 39g
Ingredients
- 1 unwaxed lemon (use half)
- 250g goan curry sauce (use half) (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
- 1 handful of fresh coriander (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 75g seasonal tomatoes (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 midi cucumber (use half)
- 1 shallot (use half)
- 80g baby spinach (use half)
- 1 tsp turmeric (use half)
Nutritional Information
Calories: 702
Protein: 32g
Carbs: 52g
Fat: 39g
Goan Tofu Curry with Turmeric Rice & Kachumber Salad
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer protein-rich tofu in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant turmeric rice and a refreshing kachumber salad to complete the feast!
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
- Pull out a large frying pan, a medium frying pan, a medium bowl, a sieve & a measuring jug
Get started
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Rinse the spinach. Roughly chop the coriander
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden
Make the kachumber salad
- Meanwhile, finely dice the shallot. Dice the cucumber into 1cm chunks. Halve the tomatoes
- Add all to the medium bowl, along with the juice from half the lemon. Season with salt and pepper
Get your simmer on
- Stir the Goan sauce and 50ml water (25ml for 1 person) into the tofu pan and simmer for 2-3 mins, until thickened. In the final 1 min, stir through the spinach and half the coriander, until wilted
- Meanwhile, heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add the turmeric and a splash of water and cook for 2-3 mins, until piping hot
Last bits & plate up
- Share the Goan tofu between bowls, with the turmeric rice and kachumber salad alongside. Scatter over the remaining coriander. Serve with the remaining lemon, cut into wedges
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.