Spiced Baked Tofu with Tikka Chickpeas, Pickled Onion & Coriander

Serving size

1 person 2 people 4 people

Ingredients

100g Tomatoes Baby Seasonal Mix
200g passata

(tomatoes, salt, citric acid)
1 unwaxed lime
4cm fresh ginger
1 handful of fresh coriander
40g baby spinach
1 onion
2 garlic clove
1 tsp nigella seeds

(Nigella Seeds)
4 tbsp chickpea flour (use half)

(chickpea flour (100%))
2 tbsp tikka paste (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
230g chickpeas

(Chickpeas, water, salt)

Allergens

Contains: Soya, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	533Kcal
	362kJ	2229kJ
Fat	3.5g	22g
of which saturates	0.5g	3.1g
Carbohydrates	4g	25g
of which sugars	2.0g	12g
Protein	5.9g	36g
Salt	0.29g	1.8g
Fibre	2.5g	15g

Ingredients

100g Tomatoes Baby Seasonal Mix (use half)
230g chickpeas (use half)

(Chickpeas, water, salt)
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))
4 tbsp chickpea flour (use half)

(chickpea flour (100%))
1 handful of fresh coriander (use half)
1 unwaxed lime (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
2 tbsp tikka paste (use half) (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
4cm fresh ginger (use half)
2 garlic clove
1 onion (use half)
40g baby spinach (use half)
1 tsp nigella seeds (use half)

(Nigella Seeds)

Allergens

Contains: Soya, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	90Kcal	567Kcal
	377kJ	2372kJ
Fat	3.5g	22g
of which saturates	0.5g	3.1g
Carbohydrates	5g	31g
of which sugars	2.0g	13g
Protein	6.1g	38g
Salt	0.28g	1.8g
Fibre	2.6g	16g

Back

Vegan High protein 1/3 daily fibre 4 of 5 a day New Low sat fat Nutrient dense Smaller portion

Spiced Baked Tofu with Tikka Chickpeas, Pickled Onion & Coriander

Prep time: 15 mins

Total time: 25 mins

Cuisine: Indian

Food group: Vegan

This fragrant curry stars protein-rich tofu, coated in a warm blend of spices and baked until golden. It's served on top of a creamy chickpea tikka curry, for a true bowful of comfort. Garnish with tangy pickled onion and leafy coriander, for extra freshness

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

Preheat the oven to 220C / fan 200C / gas mark 8
Line a baking tray with parchment paper
Pull out a medium frying pan, a medium bowl, a small bowl, a sieve, a measuring jug & a grater

Bake the tofu

In the medium bowl, combine half the tikka paste with the half pack of chickpea flour, half the nigella seeds, 75ml water (40ml for 1 person) and a pinch of salt and pepper to form a smooth batter
Drain the tofu, pat dry with paper towel and cut into 2cm chunks, then add to the bowl and toss to coat
Lay the tofu evenly onto the lined baking tray (leaving space between the pieces), drizzle with 1/2 tsp olive oil and bake for 16-18 mins, until crispy

Prep & fry

Meanwhile, thinly slice the onion. Roughly dice the tomatoes. Finely grate the ginger and garlic. Roughly chop the coriander
Heat the medium frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add half the onion and cook for 4-5 mins, until softened. Season with salt and pepper
Stir in the ginger, garlic, tomatoes and remaining tikka paste and cook for 2 mins

Pickle the onion & simmer the curry

In the small bowl, add the remaining onion, the juice from half the lime and a pinch of salt. Toss well, then set aside to pickle
Drain and rinse the chickpeas, then add to the onion pan with the passata and 50ml water (25ml for 1 person). Bring to a boil, then simmer for 4-5 mins, until thickened

Finish & plate up

Rinse the spinach, then stir into the curry, along with half the coriander. Simmer for 1 min, until wilted. Season to taste
Share the tikka chickpeas between bowls, topped with the tofu, pickled onion, remaining nigella seeds and remaining coriander. Garnish with the remaining lime, cut into wedges