Golden Tofu and Cashew Tikka Masala
What You’re Getting:
A flavour-packed vegetarian main that’s:
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Anti-inflammatory thanks to our certified organic turmeric
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Protein-rich and filling, with tofu and roasted cashews
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Naturally dairy-free, creamy, and deeply satisfying
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Served with gut-loving brown rice and a zesty fresh salad
Ingredients (Serves 4)
Tofu Tikka Masala:
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400g firm tofu, pressed and cubed
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¾ cup coconut yoghurt (for marinade)
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1 tsp garam masala
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1 tsp cumin
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1 tsp smoked paprika
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½ tsp salt
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1 tbsp lemon juice
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1 tbsp coconut oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp ginger, grated
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1 can (400g) diced tomatoes
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½ cup coconut cream
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½ cup roasted unsalted cashews
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Salt and pepper to taste
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Fresh coriander to serve
Sides:
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2 cups cooked brown basmati rice
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Lime wedges
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Fresh Salad:
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1 large tomato, diced
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½ cucumber, sliced
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¼ red onion, finely sliced
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1 tbsp fresh mint or coriander, chopped
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1 tbsp lemon juice
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Salt and pepper to taste
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Instructions:
1. Marinate the tofu
Mix yoghurt, turmeric, lemon, and spices. Toss tofu to coat. Let it marinate for at least 30 mins.
2. Cook the tofu
Pan-fry marinated tofu in coconut oil until golden. Remove from pan.
3. Build the curry
In the same pan, sauté onion until soft. Add garlic, ginger, and spices. Cook for 1–2 mins. Add tomatoes, simmer 10 mins.
4. Cream it up
Stir in coconut cream and roasted cashews. Add tofu back in and simmer 5 more mins. Season to taste.
5. Salad time
Mix salad ingredients. Let it sit for 10 mins for the flavours to mingle.
6. Serve
Plate the tikka masala alongside brown rice, lime wedges, and fresh salad. Top with coriander.
