Tofu Tikka Masala with Spring Vegetables & Brown Basmati Rice

Tofu Tikka Masala

with Spring Vegetables & Brown Basmati Rice


If Tikka Masala is your go-to when it comes to Indian food, you’re in for a refreshing update on a classic recipe. The origins of this dish are unclear, but it is thought to have been created in Great Britain by a Bangladeshi chef. The sauce is what brings the distinctive tangy flavor, and can either be blended after simmering or left as is. Either way, bright tomato and creamy coconut milk deliver a rich base for a seriously satisfying dinner!

Comfort Foods Family Friendly Spring Recipes High-Protein Soy-Free Gluten-Free Hearty Vegetables Tofu Grain Bowl Dinner Indian
2 4
40 min


  1. 1½ cup brown basmati rice
  2. ¼ cup almonds
  3. 1 package firm tofu
  4. 2 tbsp Indian spice blend
  5. 1 onion
  6. Fresh ginger
  7. 2 garlic cloves
  8. 8 oz cauliflower
  9. 1 can fire roasted diced tomatoes
  10. 1 can coconut milk
  11. 1 tsp red pepper flakes
  12. 1 cup green peas
  13. ¼ cup + 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included


  • Baking sheet
  • Large nonstick skillet
  • Blender


Cook the rice
Preheat oven to 350°F. To a small saucepan add rice, 2 ½ cups water, and a pinch of salt. Bring to a boil and reduce heat to low. Cook, covered, until all water is absorbed and rice is tender, about 30 to 35 minutes. Turn off heat, leave covered for 5 minutes, and then fluff with a fork.
Spice it up
Place almonds on a baking sheet and toast in the oven until fragrant and golden brown, about 6 to 8 minutes. Drain the tofu and press between paper towels to remove excess moisture. Cut tofu into 1 inch cubes. In a large bowl, toss tofu with ½ of the Indian spice blend. Peel and dice the onion and ginger. Mince the garlic.
Cook the tofu
Place a large nonstick skillet over medium-high heat and add 2 tbsp oil. Once hot, add the tofu and cook, turning occasionally, until all sides are browned, about 5 to 6 minutes. While the tofu is cooking, rinse and dry the cauliflower. Cut into smaller florets. Once tofu is cooked, transfer to a plate and set aside.
Simmer that sauce
Return the same skillet to medium-high heat and add 2 tbsp oil. Once hot, add the onions, ginger, and garlic and cook, stirring frequently, until lightly browned, about 7 to 8 minutes. Add the remaining spice mixture and cook until fragrant, about 30 seconds. Add tomatoes and their juice, coconut milk, and lower the heat to medium. Simmer until sauce is slightly thickened, about 7 to 8 minutes.
Cook the cauliflower
Pour the sauce into a blender and blend on high until smooth. Return the skillet to medium heat and add 1 tbsp oil. Add the cauliflower florets and as much or as little of the red pepper flakes as you’d like and cook until cauliflower is slightly softened, about 2 to 3 minutes. Add masala sauce and tofu to the skillet, and simmer until cauliflower is tender, about 3 to 5 more minutes.
Serve it up
Stir the peas into the sauce and season with salt and pepper. Divide brown basmati rice between large plates and top with the tofu tikka masala. Garnish with toasted almonds. Enjoy!