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 Tikka Masala Curry with Brown Basmati Rice & Peanuts
If you never thought you could get a 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 simmer protein-rich tofu in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of fluffy basmati rice and garnish with peanuts for the perfect crunch!
High protein
1/3 daily fibre
7 plants
Low sat fat
Speedy Sauce
Serving size
Ingredients
- 1 unwaxed lime
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 250g delhi tikka masala curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (40%), Water, Tomato Paste (11%), Sunflower Oil, Melon Seeds, Bell Pepper, Garlic, Ginger, Ground Spices (Paprika, Turmeric, Fenugreek Leaves, Black Cardamom, Cumin Seeds, Coriander Seeds), Bengal Gram Flour, Salt, Coriander Leaves, Spice Extract.)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 75g seasonal tomatoes
- 1 shallot
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 courgette
- 40g baby spinach
Nutritional Information
Calories: 704
Protein: 35g
Carbs: 51g
Fat: 38g
Ingredients
- 75g seasonal tomatoes (use half)
- 1 courgette (use half)
- 250g delhi tikka masala curry sauce (use half) (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (40%), Water, Tomato Paste (11%), Sunflower Oil, Melon Seeds, Bell Pepper, Garlic, Ginger, Ground Spices (Paprika, Turmeric, Fenugreek Leaves, Black Cardamom, Cumin Seeds, Coriander Seeds), Bengal Gram Flour, Salt, Coriander Leaves, Spice Extract.)
- 1 unwaxed lime (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 shallot (use half)
- 40g baby spinach (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 726
Protein: 35g
Carbs: 51g
Fat: 41g
Tofu Tikka Masala Curry with Brown Basmati Rice & Peanuts
If you never thought you could get a 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 simmer protein-rich tofu in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of fluffy basmati rice and garnish with peanuts for the perfect crunch!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a sieve & a measuring jug
Get started
- Cut the tofu into 2cm pieces
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the tofu and cook for 6-8 mins, turning occasionally
- Meanwhile, thinly slice the shallot. Dice the courgette into 1cm chunks. Halve the tomatoes. Rinse the spinach
Build the curry
- Add the courgette and shallot to the tofu pan and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the curry powder and cook for another 30 secs
- Stir in the tomatoes, tikka masala sauce and 50ml water (25ml for 1 person). Bring to a boil, then simmer for 2-3 mins
Heat up the rice
- Meanwhile, heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and a pinch of salt, then cook for 2-3 mins, until piping hot
Plate up
- Stir the spinach into the curry for 1 min, until wilted
- Share the tofu curry between bowls, with the rice alongside. Tear over the coriander leaves and sprinkle with the peanuts. Garnish with the lime, cut into wedges
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