Tofu and Spinach Tikka
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tofu and Spinach Tikka

Tofu and Spinach Tikka

with Garlic-Cilantro Rice

This Indian-inspired bowl is creamy and fully loaded with flavour from our tikka sauce. The saucy tofu is served over garlic-cilantro rice for a quick weeknight win!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

½ cup

Tikka Sauce

(Contains Milk)

1 unit(s)

Cream Cheese

(Contains Milk)

56 g

Baby Spinach

1 unit(s)


½ unit(s)

Yellow Onion

1 tsp

Garlic Salt

¾ cup

Basmati Rice

1 unit(s)

Chicken Broth Concentrate

7 g


Not included in your delivery

0.13 tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp



Nutrition Values

Calories700 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate83 g
Sugar11 g
Dietary Fiber5 g
Protein25 g
Cholesterol50 mg
Sodium1460 mg
Trans Fat1 g
Potassium700 mg
Calcium350 mg
Iron6.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Cook rice

Before starting, wash and dry all produce. Combine rice, broth concentrate, 1 1/4 cups water and 1/4 tsp (1/2 tsp) garlic salt in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Start tofu

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat tofu dry with paper towels.Cut tofu into 1/2-inch pieces. Season with pepper and remaining garlic salt.When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add tofu. Sear until golden-brown, 2-3 min per side. Transfer tofu to a plate, reserving fat in the pan.


Meanwhile, on a clean cutting board, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Cut tomato into 1/2-inch pieces. Roughly chop cilantro.

Make sauce

Return the pan (from step 1) with reserved fat to medium-high.Add onions and tomatoes. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper. Add tikka sauce, cream cheese, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water. Cook, stirring often, until cream cheese melts and sauce comes to a simmer.

Finish tofu

Once sauce is simmering, return tofu to the pan. Cook, stirring occasionally, until sauce has thickened slightly, 3-4 min.Add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper, to taste, then stir until butter melts and spinach wilts, 1 min.

Finish and serve

Add half the cilantro to the pot with rice. Fluff rice with a fork. Divide rice between plates. Top with tofu and spinach tikka. Sprinkle remaining cilantro over top.