Tofu Tikka Masala
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Tofu Tikka Masala

Tofu Tikka Masala

with Carrots and Garlic Rice

Bold tikka masala and cream coat tender tofu and sweet carrots in this quick and easy curry! The aromas will make you want to dig in before this hits the table.


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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Basmati Rice

1 unit(s)


28 g

Baby Spinach

1 unit(s)

Garlic, cloves

½ cup

Tikka Sauce

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

2 tbsp

Curry Paste

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

1 tsp

Garlic Salt

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

56 mL


(Contains Milk)

Not included in your delivery

0.13 tsp


1 tbsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber7 g
Protein26 g
Cholesterol35 mg
Sodium1330 mg
Trans Fat0.3 g
Potassium850 mg
Calcium700 mg
Iron6 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


Make garlic rice
  • Peel, then mince or grate garlic.
  • Heat a medium pot over medium heat.
  • When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant, 2-3 min.
  • Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
  • Roughly chop spinach.
Cook carrots
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 cup (3/4 cup) water, then carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 5-6 min.
  • Season with salt and pepper, to taste, then transfer to a plate.
Start tofu
  • Pat tofu dry with paper towels.
  • Cut into 1-inch pieces. Season with remaining garlic salt and pepper.
  • Reheat the same pan over medium.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu.
  • Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
Make sauce and finish tofu
  • Add curry paste to the pan with tofu. Cook, stirring often, until fragrant, 30 sec.
  • Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly, 5-7 min.
  • Add carrots and spinach. Season with salt and pepper, then stir until spinach wilts, 1-2 min.
Finish and serve
  • Fluff garlic rice with a fork.
  • Divide rice between plates. Top with tofu tikka masala.
Modularity step (under step 4)

If you've opted to get tofu, prepare and cook it the same way as the chicken, turning occasionally, until crispy and golden-brown all over, 6-7 min.