Tofu Madras-Style Curry
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Tofu Madras-Style Curry

Tofu Madras-Style Curry

with Cilantro Rice

Dive into our take on this classic curry dish! Aromatic tomato and a blend of Indian-style spices are the perfect sauce base for crumbled tofu. Spoon that over basmati rice and dinner will truly be unforgettable!


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

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

1 unit(s)


(Contains Soy)

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

4 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 unit(s)

Yellow Onion

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

2 tbsp

Garlic Puree

(May contain Milk, Soy, Sulphites)

56 mL


(Contains Milk)

¾ cup

Basmati Rice

7 g


2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories1060 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate141 g
Sugar15 g
Dietary Fiber9 g
Protein36 g
Cholesterol40 mg
Sodium1360 mg
Trans Fat0.3 g
Potassium1050 mg
Calcium800 mg
Iron10.5 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 Spoons
Measuring Cups
Large Non-Stick Pan
Silicone Brush
Baking Sheet
Small Bowl


Cook rice
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then 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.
  • Meanwhile, peel, then cut onion into 1/4-inch pieces.
  • Roughly chop cilantro.
Cook tofu
  • Pat tofu dry with paper towels, then crumble into pea-sized pieces.
  • Heat a large non-stick pan over medium-high heat. 
  • When hot, add 2 tbsp (4 tbsp) oil, then tofu. Cook,
  • Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. 
  • Season with salt and pepper.



Make curry sauce
  • Reduce heat to medium. Add onions to pan with tofu. Cook, stirring often, until onions soften, 3-4 min. 
  • Stir in Indian Spice Mix and half the garlic puree. Cook, stirring often, until fragrant, 1-2 min.
  • Add tomato sauce base, tikka sauce, curry paste, cream and 1/2 cup (3/4 cup) water. Cook, stirring often, until sauce thickens, 3-5 min. (TIP: If you prefer a brothier sauce, add more water, 2 tbsp at a time.)
Make garlic naan
  • Meanwhile, arrange naan on an unlined baking sheet.
  • Combine remaining garlic puree and 1 tbsp (2 tbsp) oil in a small bowl.
  • Spread garlic oil over naan, then season with salt.
  • Toast in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on naan so they don't burn!)
Finish and serve
  • Fluff rice with a fork, then stir in half the cilantro.
  • Divide rice and curry between plates. Sprinkle remaining cilantro over top.
  • Serve garlic naan on the side.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 2 tbsp (4 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.