Tofu Tikka Masala with Brown Rice & Kachumber Salad

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Mustard, Soya, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	159Kcal	582Kcal
	665kJ	2437kJ
Fat	7.4g	27g
of which saturates	1.8g	6.5g
Carbohydrates	14g	52g
of which sugars	1.5g	5.4g
Protein	8.0g	29g
Salt	0.33g	1.2g
Fibre	2.7g	10.0g

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Vegan High protein 5 plants Family classics

Tofu Tikka Masala with Brown Rice & Kachumber Salad

Prep time: 15 mins

Total time: 30 mins

Cuisine: Indian

Food group: Vegan

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.

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

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