Tofu Tikka Masala with Rice

Name: Tofu Tikka Masala with Rice
Total time: 55 min
Yield: 2
Cuisine: Indian-inspired
Ingredients: 300 g firm tofu; 180 g red sweet pepper; 160 g white rice; 20 g rapeseed oil; 100 g onion; 10 g garlic; 8 g mild curry powder; 4 g iodised salt; 2 g black pepper; 320 g tomato passata; 240 ml coconut milk; 320 ml tap water

55 min
≈ €3.12
2 servings
Easy

Main ingredients: firm tofu, red sweet pepper, white rice, and onion. Allow about 55 minutes for 2 servings.

Calories919.4 kcal

Protein36.7 g

Fat45.7 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

Equipment

stove

Prepare

Pat firm tofu dry and cut

Pat firm tofu dry and cut into 1 cm cubes. Peel and halve onion, then finely dice.

Cook

Wash red sweet pepper

Wash red sweet pepper, remove the stem and seeds, and cut into 1 cm pieces. Peel garlic and mince finely.

Rinse white rice

Rinse white rice. Bring to the boil with twice its volume of tap water, cover and cook on low for 15 minutes.

Rest off the heat

Rest off the heat, covered, for 5 minutes. Use the tap water listed in the ingredients for this; top up with tap water if needed.

Heat rapeseed oil in a large pot

Heat rapeseed oil in a large pot over medium heat. Add onion and red sweet pepper and fry for 6 minutes, stirring regularly, until softened and lightly browned.

Add firm tofu to the same pot

Add firm tofu to the same pot and stir-fry for 5 minutes until cooked through. Lower the heat.

Add garlic and mild curry powder

Add garlic and mild curry powder and stir for just 30 seconds until fragrant, taking care not to let anything darken. Add tomato passata and coconut milk to the pot and stir well.