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20 minutes

Tofu Tikka Masala

with Cherry Tomatoes & Ginger Rice

Cooking time

20 minutes

Servings

2/4

Calories

840 /serving

Tikka masala is classically made with chicken, but this vegetarian version plops golden-fried cubes of tofu into the delicious sunshiny sauce. With a coconut milk base enriched with fresh-sautéed tomatoes, zucchini, ginger and garlic, the sauce is brought to life with our aromatic spice blend—close your eyes and you could be in happening, bustling New Delhi.

We will send you:

  • 140g Cherry tomatoes
  • 20g Ginger
  • 2 Garlic cloves
  • 1 Lime (or lemon)
  • 1 Zucchini
  • 157g Basmati rice
  • 400ml Coconut milk
  • 1 Block of tofu (non-GMO)
  • 14g New Delhi delights tikka spice blend (cardamom, bay leaf, black pepper, cinnamon, cloves, coriander, cumin, fennel, garlic, ginger, nutmeg, paprika, sea salt, star anise, turmeric)

Contains: Soy

You will need:

Medium pot
Large pan
Peeler
Oil
Salt & pepper
Total Fat
45 g
Saturated Fat
28 g
Sodium
340 mg
Total Carbs
83 g
Sugars
9 g
Protein
28 g
Fibres
10 g
Preparation
a picture
Cook the rice
Peel and mince the ginger. Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and ½ the garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups 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 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Cook the tofu
While the rice cooks, pat the tofu dry and medium-dice; toss with ⅓ of the spice blend and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the tofu to the pan and cook, 1 to 2 minutes on all sides, until heated through and beginning to brown. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
a picture
Mise en place
While the tofu cooks, quarter the lime. Halve the cherry tomatoes. Medium-dice the zucchini.
a picture
Prepare the tikka masala
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining ginger and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cherry tomatoes and cook, stirring frequently, 2 to 3 minutes, until beginning to soften; season with the remaining spice blend and S&P. Add the coconut milk and cook, stirring frequently, 6 to 8 minutes (10 to 12 minutes for 4 portions), until thickened.
a picture
Finish & serve
To the pan of tikka masala, add the zucchini and cooked tofu. Cook, stirring frequently, 2 to 4 minutes, until the zucchini has softened. Add juice from up to ½ the lime wedges (to taste) and stir to combine; season the finished curry with S&P to taste. Divide the ginger rice between your plates and top with the tofu tikka masala. Garnish with the remaining lime wedges. Bon appétit!