Recipes › Dinner

• Dinner
• 45 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Chickpea and tofu tikka masala

Tofu and chickpeas in a creamy tomato masala made with soy yogurt, with rice (vegan).

Calories

530

Protein

28 g

Carbs

62 g

Fat

22 g

Per serving. Makes 4 servings.

Ingredients

• 400 g Firm tofu
• 200 g Soy yogurt, plain
• 2 tsp Curry powder
• 1 tsp Smoked paprika
• 1 tbsp Vegetable oil
• 1 Onion
• 3 Garlic
• 1 tsp Fresh ginger
• 1 tsp Ground cumin
• 400 g Chopped tomatoes, canned
• 240 g Chickpeas, canned, drained
• 100 ml Coconut milk, canned
• 10 g Fresh coriander
• 500 g Brown rice, cooked

Contains: Mustard, Soybeans. Always check the labels of what you buy.

Method

1. Heat the oven to 220°C (200°C fan). Pat the tofu dry and cut into cubes.
2. Mix half the soy yogurt with half the curry powder and the smoked paprika, coat the tofu and roast on a lined tray for 20 minutes until charred at the edges.
3. Meanwhile, peel and chop the onion, crush the garlic and grate the ginger. Fry in the oil with the cumin and remaining curry powder for 6 minutes.
4. Add the tomatoes and chickpeas and simmer for 10 minutes.
5. Stir in the coconut milk, the rest of the soy yogurt and the tofu and heat through without boiling.
6. Scatter with chopped coriander and serve with the warm rice.

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