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Easy prep
Gluten Free

Tikka Tofu Curry

with Coconut Fried Broccoli & Cilantro Rice

Cooking time

20 minutes




720 /serving

We love a tofu curry; the soy-based protein soaks up the velvety sauce in a way that makes us think it was put on this earth for that very purpose. Rich, creamy, and fragrant, this mild tikka masala sauce is the kind you’ll want to gobble straight up with a spoon. Try to resist the temptation just long enough to simmer your tofu cubes and green beans in the sauce; serve everything over charred cilantro rice for a burst of herbaceous freshness, with crispy-tender coconut fried broccoli on the side.

We will send you:

  • 200g Broccoli florets
  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 15ml Ginger paste
  • 200g Trimmed green beans
  • 25g Shredded coconut
  • 225g Tofu
  • 157g Basmati rice
  • 213ml Tomato sauce
  • 45ml Heavy cream
  • 7g Tikka masala (cardamom, laurel bay leaf, black pepper, cinnamon, cloves, coriander, cumin, fennel, garlic, ginger, nutmeg, paprika, sea salt, star anise, turmeric)

Contains: Milk, Soy, Sulphites

You will need:

Medium pot
Medium pan
Large pan
Salt & pepper
Total Fat
31 g
Saturated Fat
14 g
670 mg
Total Carbs
94 g
10 g
23 g
15 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Brown the tofu
In a large pan, heat a drizzle of oil on medium. Pat the tofu dry with paper towel; cut into medium cubes and season with ½ the masala and S&P. Add the tofu and cook, stirring frequently, 2 to 3 minutes, until beginning to brown. Add the ginger, garlic and remaining masala. Cook, stirring frequently, 30 seconds to 1 minute, until softened and fragrant.
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Make the sauce
To the pan of tofu, add the tomato sauce and ¾ cup of water (double for 4 portions); season with S&P and stir until thoroughly combined. Bring to a boil. Reduce heat and stir in the green beans. Let simmer, stirring occasionally, 5 to 7 minutes until the sauce has reduced. Add the heavy cream and season with S&P, to taste.
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Make the coconut fried broccoli
While the sauce cooks, in a medium pan, add a drizzle of oil on medium-high. Add the broccoli and ¼ cup water (double for 4 portions) and cover. Cook, stirring occasionally, 5 to 7 minutes, until the broccoli tender and the water has evaporated. Stir in the coconut and cook, 1 to 2 minutes, until the coconut is fragrant and lightly golden; season with S&P, to taste. Transfer the broccoli to a plate and set aside in a warm spot. Add any remaining toasted coconut from the pan to the pot of rice.
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Plate your dish
To the pot of rice, add ¾ the cilantro (roughly chop the leaves and stems before adding). Divide the rice between your plates and top with the tikka tofu and sauce. Garnish with the remaining cilantro. Serve with the coconut fried broccoli on the side. Bon appétit!