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.
Tofu & Mushroom Rogan Josh with Ginger & Cumin Rice
If you never thought you could get a healthy and delicious dinner on the table in under 15 minutes, think again. 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 add perfectly crispy tofu to their flavourful rogan josh sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of fragrant ginger and cumin basmati rice. Dinner on the table in a flash!
High protein
5 plants
Speedy Sauce
Serving size
Ingredients
- 80g baby spinach
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tsp cumin seeds
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 1 handful of fresh coriander
- 200ml coconut milk (Coconut, Water)
- 250g kashmir rogan josh curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (63%), Water, Sunflower Oil, Tomato Paste (3%), Salt, Ground Spices (Paprika, Turmeric, Cumin Seeds, Coriander, Seeds, Fennel Seeds, Cardamom, Cloves, Bay Leaf), Garlic, Ginger, Coriander Leaves, Spice Extract.)
- 120g chestnut mushrooms
- 1 onion
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 569
Protein: 28g
Carbs: 42g
Fat: 30g
Tofu & Mushroom Rogan Josh with Ginger & Cumin Rice
If you never thought you could get a healthy and delicious dinner on the table in under 15 minutes, think again. 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 add perfectly crispy tofu to their flavourful rogan josh sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of fragrant ginger and cumin basmati rice. Dinner on the table in a flash!
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Cooking Instructions
Before you start
- Pull out 2 large frying pans & a sieve
Cook the tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 4-5 mins, turning occasionally, until starting to brown
Build the curry
- Meanwhile, thinly slice the onion and mushrooms
- Add both to the tofu and cook for 4-5 mins, until softened. Season with salt and pepper
- Stir in the rogan josh curry sauce and the coconut milk. Bring to the boil, lower the heat and simmer for 3-4 mins, until thickened
Heat the rice
- Heat the other large frying pan on medium-high heat. Once hot, add the ginger paste, cumin seeds and rice, breaking it up with a spoon
- Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
- Meanwhile, roughly chop the coriander
Last bits & plate up
- Rinse the spinach and add to the tofu curry. Simmer for 1 min, until wilted. Add a splash of water if it's too thick
- Serve the curry and rice into bowls. Scatter over the coriander
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