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 Kachumber Salad
A warming tikka masala curry, enriched with coconut yoghurt. Starring golden bites of tofu for your protein. Dish up with wild rice and kachumber salad: a vibrant Indian-style side of chopped cucumber, onion, tomatoes and coriander.
1/3 daily fibre
5 plants
Serving size
Ingredients
- 1 midi cucumber (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp ground almonds (use half) (Nuts)
- 200g baby tomatoes (use half)
- 1 onion (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 unwaxed lemon (use half)
- 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)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 627
Protein: 30g
Carbs: 53g
Fat: 32g
Ingredients
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tbsp ground almonds (Nuts)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lemon
- 200g baby tomatoes
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 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)
- 1 midi cucumber
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 616
Protein: 30g
Carbs: 53g
Fat: 31g
Tofu Tikka Masala with Kachumber Salad
A warming tikka masala curry, enriched with coconut yoghurt. Starring golden bites of tofu for your protein. Dish up with wild rice and kachumber salad: a vibrant Indian-style side of chopped cucumber, onion, tomatoes and coriander.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a large frying pan & a medium bowl
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Toast the almonds & cook the tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- 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
- Turn the heat to medium-high and add 1/2 tsp oil to the pan. Add the tofu and cook for 8-10 mins, turning occasionally, until golden. Season with salt and pepper, remove from the pan and set aside
Meanwhile, make the kachumber salad
- Finely dice the onion. Dice the cucumber into 1cm cubes. Quarter the tomatoes and lemon
- Place the cucumber, half the onion and half the tomatoes into the medium bowl with the juice from half the lemon, 1/2 tsp oil and a pinch of salt and pepper. Toss to combine
Get your simmer on
- Reheat the frying pan with 1/2 tsp oil on medium heat. Once hot, add the remaining onion and cook for 3 mins
- Add the ginger & garlic paste, tikka paste and remaining tomatoes
- Cook for 1 min, then add the toasted almonds, yoghurt and 100ml hot water (50ml for 1 person)
- Simmer for 3-4 mins, until thickened. Season with salt and pepper
Plate up
- Stir the tofu through the curry sauce
- Share the tofu tikka masala between bowls, with the rice and kachumber salad alongside. Garnish with remaining lemon wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.