Tofu Tikka Masala Curry with Brown Basmati Rice & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

80g Kale (whole leaf)

(Kale (whole leaf))
1 courgette
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 shallot
75g seasonal tomatoes
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
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.)
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 handful of fresh coriander
10g roasted peanuts (Peanuts, Nuts, Sesame)
1 unwaxed lime

Allergens

Contains: Soya, Peanuts

May Contain: Celery, Mustard, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	714Kcal
	446kJ	2985kJ
Fat	5.8g	39g
of which saturates	0.9g	6.2g
Carbohydrates	8g	52g
of which sugars	1.7g	11g
Protein	5.4g	36g
Salt	0.25g	1.7g
Fibre	1.8g	12g

Ingredients

80g Kale (whole leaf) (use half)

(Kale (whole leaf))
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 Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 shallot (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)

Allergens

Contains: Soya, Peanuts

May Contain: Celery, Mustard, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	736Kcal
	458kJ	3078kJ
Fat	6.2g	41g
of which saturates	1.0g	6.5g
Carbohydrates	8g	52g
of which sugars	1.7g	11g
Protein	5.4g	36g
Salt	0.25g	1.7g
Fibre	1.8g	12g

Back

Vegan High protein 1/3 daily fibre 6 plants Low sat fat Speedy Sauce

Tofu Tikka Masala Curry with Brown Basmati Rice & Peanuts

Prep time: 10 mins

Total time: 20 mins

Cuisine: Indian

Food group: Vegan

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 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!

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

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 kale leaves, then strip from the stalks and thinly slice. Quarter the lime

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 kale, 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

Tear half the coriander into the curry and add a squeeze of lime
Share the tofu curry between bowls, with the rice alongside. Tear over the remaining coriander leaves and sprinkle with the peanuts. Garnish with the remaining lime