- 380g marinated tofu
- 2 tbsp tikka masala spice blend
- 300g brown basmati rice
- 2 onion
- 4 carrots
- 4 garlic cloves
- A thumb of ginger
- 800g chopped tomatoes
- 400g Tenderstem® broccoli
- 250g natural soya yogurt
- Sea salt
- 300ml boiling water
- 1 tbsp olive, sunflower or coconut oil
- 4 tbsp + 200ml cold water
- Small pan with lid
- Measuring jug
- Vegetable peeler
- 1.
Drain the tofu and then tear it into small chunks. Tip it into the bowl and add 1 tbsp tikka masala spice blend (save the rest for later) and add a pinch of salt. Turn the tofu to coat it in the spices. Set aside for 5-10 mins to marinate.
- 2.
Fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil, then turn the heat right down. Gently cook for 25 mins, till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking.
- 3.
While the rice cooks, peel and finely chop the onion. Peel and thickly slice the carrots. Peel and grate or finely chop the garlic and ginger. Put a deep frying pan or wok on a medium-high heat. Add 1 tbsp oil and the tofu. Fry for 5-6 mins, turning occasionally, till golden brown all over. Scoop the tofu out of the pan and set aside on a plate.
- 4.
Add the onion and carrots to the pan with 4 tbsp cold water. Season with a pinch of salt and fry, stirring, for 7-8 mins till glossy and golden brown. If the onion browns too quickly, turn the heat down and add a splash more water. Add the garlic and ginger to the pan with the remaining tikka masala spice blend and cook, stirring, for 1 min.
- 5.
Tip the chopped tomatoes into the pan. Half fill the tin with water (around 200ml) and add that to the pan. Stir to mix, pop on a lid and then bring to the boil. When the pan is boiling, turn the heat down and simmer for 15 mins till the sauce starts to thicken.
- 6.
While the tikka massala sauce simmers, trim the dry ends off the Tenderstem® broccoli, then chop the stems into bite-size pieces. After 15 mins, add the Tenderstem® broccoli to the pan. Simmer for 4-5 mins, without the lid on the pan, till the Tenderstem® is just tender. Stir the tofu back in and stir in the soya yogurt.
- 7.
Fluff the rice and divide between 2 warm plates or bowls. Taste the tikka masala sauce and add a pinch more salt if you think it needs it. Ladle the veggie tikka masala over the rice and serve.