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Creamy Tofu Tikka Masala, Rice & Broccoli
A vegan spin on a classic curry. You'll create a creamy tikka sauce with creamed coconut, ginger, garlic and Indian spices. Add ground almonds for richness and pan-fried tofu for protein. Brown rice and tenderstem broccoli on the side finish this perfectly balanced meal.
1/3 daily fibre
6 plants
Serving size
Ingredients
- 110g baby tomatoes
- 2 tbsp ground almonds (Nuts)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion
- 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)
- 40g creamed coconut
- 180g Tenderstem broccoli
- 80g brown rice (100% Brown Rice)
- 1 handful of fresh coriander
Nutritional Information
Calories: 678
Protein: 33g
Carbs: 52g
Fat: 38g
Ingredients
- 40g creamed coconut (use half)
- 180g Tenderstem broccoli (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 onion (use half)
- 2 tbsp ground almonds (use half) (Nuts)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 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)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 handful of fresh coriander (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 722
Protein: 33g
Carbs: 52g
Fat: 43g
Creamy Tofu Tikka Masala, Rice & Broccoli
A vegan spin on a classic curry. You'll create a creamy tikka sauce with creamed coconut, ginger, garlic and Indian spices. Add ground almonds for richness and pan-fried tofu for protein. Brown rice and tenderstem broccoli on the side finish this perfectly balanced meal.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a large frying pan & another medium saucepan
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Toast the almonds
- Heat the large frying pan on medium heat. Once hot, add the ground almonds and toast for 2-3 mins, turning regularly, until golden. Remove and set aside
Golden tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Season with salt and pepper
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden. Remove from the pan and set aside
Make the sauce
- Meanwhile, finely dice the onion. Roughly chop the coriander. Dice the tomatoes
- Reheat the empty frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 2-3 mins, until softened
- Add the ginger & garlic paste and cook for 1 min. Add the tikka paste and tomatoes, then cook for another 2-3 mins, until the tomatoes soften
- Add the almonds, 150ml hot water (75ml for 1 person) and the creamed coconut
- Simmer for 6-8 mins, stirring often to dissolve the coconut, until the curry sauce thickens. Season with salt and pepper. Add more water if it gets too thick
Last bits & plate up
- Bring the other medium saucepan filled with salted water to a boil
- Trim the broccoli, then add to the saucepan and boil for 3-4 mins until cooked, then drain
- Stir the tofu and half the coriander into the curry sauce. Season with salt, then share between bowls, with the rice and broccoli alongside. Garnish with the remaining coriander
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