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.
Speedy Tofu Tikka Masala
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 golden pan-fried tofu in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of coriander rice and top with sunflower seeds for the perfect crunch!
6 plants
Speedy Sauce
Family classics
Serving size
Ingredients
- 10g sunflower seeds
- 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.)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 courgette
- 200ml coconut milk (Coconut, Water)
- 1 shallot
- 1 handful of fresh coriander
- 80g baby spinach
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 630
Protein: 31g
Carbs: 42g
Fat: 36g
Speedy Tofu Tikka Masala
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 golden pan-fried tofu in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of coriander rice and top with sunflower seeds for the perfect crunch!
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 2 large frying pans & a measuring jug
Cook the veg
- Thinly slice the shallot. Dice the courgettes into 1cm cubes. 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 shallot, courgette and tofu and cook for 8-10 mins, until the tofu is crisp and golden. Season with salt and pepper
Simmer simmer
- Add the coconut milk, curry sauce and 50ml water to the tofu pan. Bring to the boil and simmer for 5 mins
Rice time
- Meanwhile, roughly chop the coriander
- Heat the other large 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 cook for 2-3 mins, until piping hot. Stir through half the coriander. Season with salt
Last bits & plate up
- Rinse the spinach and add to the curry and simmer for 1 min, until wilted
- Serve the tofu tikka masala into bowls, with the rice alongside. Sprinkle over the sunflower seeds and remaining coriander
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.