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Tofu Tikka Masala

25 Minute Tofu Tikka Masala. Lovely vegan curry, with tofu!

Serves: 4 Time: 25 minutes



  • 1 Lime, juiced

  • 180g Cherry Tomatoes, halved

  • 180g Tenderstem Broccoli, trimmed

  • 1 Red Onion, roughly chopped

  • 2 Packs Microwavable Rice

  • 2 Garlic Cloves, minced

  • 2 Tablespoons Tikka Masala Paste

  • 2 Teaspoons Olive Oil

  • 300g Firm Tofu, drained and patted with kitchen roll, cut into 1cm cubes

  • 30g Solid Creamed Coconut, or use the top part of canned coconut

  • 40g Spinach

  • 2 Tablespoons Fresh Ginger, grated

  • Large Handful Fresh Coriander, roughly chopped


  1. Dissolve the creamed coconut in 150ml boiling water. Heat a non-stick pan with the olive oil over a medium, cook the onion and cubed tofu for around 5 mins, until just turning golden.

  2. Add the tikka masala paste, garlic and ginger to the same pan, stir to coat the onion and tofu, then add the creamed coconut, tomatoes and spinach.

  3. Mix in half of the coriander leaves and season to taste. Reduce to simmer until sauce thickens. Add more water if needed.

  4. Meanwhile, cook the broccoli, in a pan of boiling water, approx 5 mins from boiling point. Once tender, drain, set aside and cover to keep warm.

  5. Next, heat the rice according to the package instructions. Serve the curry in bowls, with the broccoli, rice and a squeeze of lime juice and any remaining coriander over the top.


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