Tikka Tofu Skewers with Apple Slaw & Golden Rice

Serving size

1 person 2 people 4 people

Ingredients

40g baby spinach (use half)
1 red cabbage (use half)
1 apple (use half)
1 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)
0.5 tsp turmeric (use half)
80g coconut yoghurt (use half)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
1 unwaxed lime (use half)
2 garlic clove
225g smoked tofu (use half) (Soya)

(Water, Soya Beans, Nigari, Sea Salt)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
4 skewers
1 handful of fresh coriander (use half)

Allergens

Contains: Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	547Kcal
	476kJ	2290kJ
Fat	6.1g	29g
of which saturates	2.1g	10g
Carbohydrates	10g	46g
of which sugars	2.3g	11g
Protein	5.1g	25g
Salt	0.13g	0.61g
Fibre	1.8g	8.7g

Ingredients

½ tsp turmeric
1 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)
1 unwaxed lime
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
225g smoked tofu (Soya)

(Water, Soya Beans, Nigari, Sea Salt)
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
2 garlic clove
1 apple
4 skewers
1 red cabbage
1 handful of fresh coriander
40g baby spinach

Allergens

Contains: Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	542Kcal
	476kJ	2268kJ
Fat	6.2g	29g
of which saturates	2.1g	10g
Carbohydrates	9g	45g
of which sugars	2.3g	11g
Protein	5.1g	24g
Salt	0.13g	0.61g
Fibre	1.8g	8.7g

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Vegan Ready in 20 5 plants

Tikka Tofu Skewers with Apple Slaw & Golden Rice

Prep time: 15 mins

Total time: 15 mins

Cuisine: Indian

Food group: Vegan

Get ready for a flavour fusion, like you've never tried before. Smoked tofu is spiced up with a tikka yoghurt marinade, then paired with fluffy turmeric rice. On the side? The creamiest, apple and red cabbage slaw.

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.

Preheat the oven to 220C / fan 200C / gas mark 7. Drain the tofu, pat dry with paper towel and cut into 12 cubes. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the tofu and cook for 4-5 mins, turning occasionally, until golden brown.
Make the tikka marinade; finely chop or crush the garlic. Quarter the lime. In a large bowl, combine the garlic, half the yoghurt, tikka paste, juice from 1 lime wedge and a pinch of sea salt. Mix well.
Once the tofu is golden, add to the marinade bowl and mix to coat evenly. Thread the tofu onto skewers and place onto a lined baking tray. Pour over any excess marinade. Bake for 6-7 mins, until golden and heated through.
Reheat the frying pan to medium heat. Add the rice and turmeric and break it up with a wooden spoon. Rinse the spinach, then add to the pan along with a splash of water and cook for 2-3 mins, until the rice is piping hot and the spinach has wilted. Season with sea salt and black pepper.
Make the slaw; trim and finely slice the cabbage. Roughly chop the coriander. Coarsely grate the apple and place in a mixing bowl with the cabbage and coriander. Add the remaining yoghurt and juice from 1 lime wedge. Season with sea salt and toss to combine.
Serve the tikka tofu skewers with spinach rice and slaw. Garnish with the remaining lime wedges.