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.
Tofu Tikka Masala with Brown Rice & Kachumber Salad
A warming tikka masala curry, enriched with creamy coconut yoghurt. Starring golden bites of tofu for your protein. Dish up with brown rice and a bright kachumber salad, starring fresh chopped cucumber, sweet onion, juicy tomatoes and leafy coriander.
High protein
5 plants
Family classics
Serving size
Ingredients
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 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)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 200g baby tomatoes
- 1 handful of fresh coriander
- 1 cucumber
- 1 onion
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 tbsp ground almonds (Nuts)
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 582
Protein: 29g
Carbs: 52g
Fat: 27g
Tofu Tikka Masala with Brown Rice & Kachumber Salad
A warming tikka masala curry, enriched with creamy coconut yoghurt. Starring golden bites of tofu for your protein. Dish up with brown rice and a bright kachumber salad, starring fresh chopped cucumber, sweet onion, juicy tomatoes and leafy coriander.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a measuring jug & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Toast & fry
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning regularly until golden. Remove from the pan and set aside
- Meanwhile, drain the tofu, pat dry with a paper towel and cut into 2cm cubes
- 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. Season with salt and pepper, then remove from the pan and set aside
Make the kachumber salad
- Meanwhile, finely dice the onion and cucumber. Roughly chop the coriander. Quarter the tomatoes
- In the large bowl, combine the cucumber, half the onion, half the tomatoes and half the coriander. Toss with the vinegar, 1 tsp oil and a pinch of salt and pepper
Simmer the curry
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the remaining onion and cook for 3 mins, until softening
- Add the ginger & garlic paste, cook for 1 min, then stir in the tikka paste and remaining tomatoes. Cook for 1 min, then add the toasted almonds, yoghurt, stock powder and 200ml hot water. Simmer for 4-5 mins, until thickened
Plate up
- Stir the tofu into the curry and simmer for 1 min. Taste and season if needed
- Serve the tofu tikka masala into bowls, with the rice and kachumber salad alongside. Garnish with the remaining coriander
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