Tofu Tikka Masala

What you need

Ingredients

Measured for 4 servings.

• 700 gFirm Tofu
• 60 gTikka Masala Paste
• 500 gTomato Passata
• 250 gLight coconut milk, canned
• 160 gOnion
• 180 gSpinach
• 520 gBrown Rice Cooked
• 10 gOlive Oil

Make it

Method

1. 01

   Drain and pat dry the 700 g firm tofu, then cut it into even cubes. Dice the 160 g onion and wash 180 g spinach. Measure 520 g already cooked brown rice, not dry rice.

2. 02

   Heat 10 g olive oil in a non-stick pan over medium-high heat. Sear tofu in one layer for 5–6 minutes, turning until lightly golden; transfer to a clean plate. Lower to medium heat, soften onion for 3–4 minutes, then stir in 60 g tikka paste for 1 minute until fragrant.

3. 03

   Pour in 500 g tomato passata and 250 g light coconut milk. Simmer gently for 8–10 minutes, then return tofu for 2–3 minutes to heat through. Fold in spinach just until wilted. Reheat the measured cooked brown rice thoroughly and divide it with the tofu curry among four bowls.