Tofu Tikka Masala with Spinach Rice

Cooking time
Serves2 people
Vegetarians Gluten-free diets
Tofu Tikka Masala with Spinach Rice

A veggie version of the nation's favourite curry, this tikka masala is quick and easy to make. Using smoked tofu creates an instant layer of flavour, while adding a ready-mixed blend of aromatic spices and using passata for the tomato sauce saves you time without cutting back on taste. Stir in a dollop of tangy Greek yogurt just before serving to get that classic creamy tikka masala taste.


  • 125g brown basmati rice
  • 225g smoked tofu
  • 1 onion
  • 1 yellow pepper
  • A thumb of ginger
  • 2 garlic cloves
  • 1 tbsp tikka masala spice blend
  • 330ml cherry tomato passata
  • 100g baby leaf spinach
  • 150g Greek style yogurt

Prep: 15 mins | Cook: 30 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Fill and boil your kettle. Rinse the rice well under cold water, then tip it into a pan. Pour in 250ml hot water from the kettle and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and gently simmer for 20-25 mins till the rice has absorbed the water. Take the pan off the heat and set aside, lid on, for 5 mins to finish cooking the rice. It will keep warm and become fluffy in the pan.
2. Meanwhile, unwrap the tofu and pat it dry with a clean tea towel or kitchen paper. Chop it into bite-sized chunks. Peel and thinly slice the onion. Halve the pepper and scoop out the seeds and white pith. Roughly chop it. Peel and finely grate the ginger and garlic.
3. Place a large frying pan on a medium high heat. Pour in ½ tbsp oil, then add the tofu. Fry for 6-8 mins, turning the tofu over occasionally. The tofu should be golden and crisp on most sides. Lift it out of the pan and onto a clean plate.
4. Add ½ tbsp oil to the empty pan, then add the pepper and onion with a pinch of salt. Fry, stirring occasionally, for 5-6 mins till glossy and lightly browned.
5. Add the ginger, garlic and tikka masala spice blend to the pan. Fry, stirring, for 2 mins till the pan smells aromatic. Add the tofu back to the pan, then pour in the passata. Bring up to a bubble. Pop on a lid and simmer on a low heat for 5 mins.
6. While the curry simmers, roughly chop the baby leaf spinach. When the rice is cooked and steaming in the pan, add the spinach, then pop the lid back on. Leave for 2-3 mins and the steam should wilt the spinach, so you can stir it into the rice.
7. When the curry has cooked for 5 mins, turn off the heat. Stir half the yogurt through the curry. Taste the curry and add a pinch of salt, pepper or a pinch of sugar, if you think it needs it. Divide the spinach rice between a couple of plates and top with the tofu tikka masala. Dollop on the remaining yogurt and serve.
8. Love Your Leftovers The curry will keep for up to 3 days in the fridge in airtight tubs. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The curry can also be frozen for up to 3 months. Defrost overnight before reheating. We recommend cooking the rice to order, rather than storing and reheating it.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop