Dive into our take on this classic curry dish! Aromatic tomato and a blend of Indian-style spices are the perfect sauce base for crumbled tofu. Spoon that over basmati rice and dinner will truly be unforgettable!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Tofu
(Contains Soy)
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
4 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 unit(s)
Yellow Onion
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
2 tbsp
Garlic Puree
(May contain Milk, Soy, Sulphites)
56 mL
Cream
(Contains Milk)
¾ cup
Basmati Rice
7 g
Cilantro
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 2 tbsp (4 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.