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.
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
1
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
2
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
3
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
4
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
5
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