Dinner Ideas
Tofu Tikka Masala Bowl
All the comfort of a creamy tikka masala, fully dairy-free. Firm tofu in a rich tomato gravy over rice, 24 g of protein.
460
kcal
24g
protein
39g
carbs
19g
fat
Per serving · makes 1 · 25 minutes
Ingredients
- •150 g firm tofu, cubed
- •1/2 cup cooked rice
- •1 onion + 2 tomatoes, blended to a puree
- •1 tbsp cashews, soaked and blended (the dairy-free cream)
- •1 tsp ginger-garlic paste
- •1/2 tsp each: chilli, turmeric, garam masala, cumin, salt
- •1 tsp oil, coriander to finish
Method
- 1.Pan-sear the tofu cubes in 1/2 tsp oil until lightly golden on the edges, then set aside.
- 2.In the same pan, heat the rest of the oil, add cumin and ginger-garlic, then the onion-tomato puree.
- 3.Cook the gravy down for 6 to 8 minutes until it thickens and the raw smell goes. Stir in the spices.
- 4.Add the blended cashew paste and a splash of water for a creamy finish, then fold the tofu back in.
- 5.Simmer 3 minutes, finish with coriander, and serve over the rice.
Coach’s note
Press the tofu for 10 minutes before cubing so it browns instead of steaming. Fully dairy-free and still creamy.
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