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Dish photo for Rich & Creamy Tofu Tikka Masala With Blistered Green Beans, Coconut Yoghurt & Fluffy Basmati Rice
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Rich & Creamy Tofu Tikka Masala With Blistered Green Beans, Coconut Yoghurt & Fluffy Basmati Rice

Total time32 min
Active time10 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and prepare equipment2m
  2. 2Prep and roast the tofu20m
  3. 3Trim and fry green beans7m
  4. 4Plate and serve the dish3m
32m total • 4/6 critical
0 min
5 min
10 min
15 min
20 min
25 min
30 min
32 min

⚡Critical stepPreheat oven and prepare equipment

Prep • 2 min • Start 0m

Prep

Cook the basmati rice

Cooking • 11 min • Start 2m • 16m slack

Cooking

⚡Critical stepPrep and roast the tofu

Cooking • 20 min • Start 2m

Cooking

⚡Critical stepTrim and fry green beans

Cooking • 7 min • Start 22m

Cooking

Warm sauce and combine tofu

Cooking • 5 min • Start 22m • 2m slack

Cooking

⚡Critical stepPlate and serve the dish

Finishing • 3 min • Start 29m

Finishing

Nutrition Information

Calories559 kcal
Protein26.1g
Fat18.8g
Carbs72.2g
Fibre8.4g
Salt2.5g

Step-by-Step Instructions

  1. Preheat oven and prepare equipment

    2 min

    Pre-heat your oven to 220°C / 200°C fan and take out a roasting tray, two saucepans and a frying pan or a griddle pan.

    Equipment: oven, roasting tray, saucepan, frying pan, griddle pan
    Temperature: 220°C

  2. Cook the basmati rice

    11 min

    Place the basmati rice into one of your saucepans and cover with 1.5x its volume in water. Bring to the boil, then reduce the heat to low, cover and simmer for 10-12 minutes until the water has been absorbed and the rice is tender. Remove from the heat and leave to steam with the lid on until the rest of the dish is ready.

    Equipment: saucepan

  3. Prep and roast the tofu

    20 min

    In the meantime, tear the tofu into bite-sized chunks with your hands, aiming for pieces around 1.5–2cm in size. Add them to a small bowl along with the tofu tikka spice mix, a drizzle of olive oil and a generous seasoning of salt and pepper. Mix well until the tofu is evenly coated in the spices and seasoning. Spread out on your roasting tray and roast for 20 minutes, turning halfway through cooking, until crispy and charred around the edges.

    Equipment: bowl, roasting tray, oven

  4. Trim and fry green beans

    7 min

    Once there's 10 minutes left on the tofu, place your frying pan or a griddle pan over a medium-high heat and add a drizzle of olive oil. While it heats up, trim the green beans and cut them into bite-sized pieces (or leave them whole if you prefer) and add to the frying pan. Fry until they starts to char and blister, around 6-8 minutes. Season to taste with salt and pepper.

    Equipment: frying pan, griddle pan

  5. Warm sauce and combine tofu

    5 min

    Add the tikka sauce to your other saucepan and warm through over medium heat. Just before serving, stir the roasted tofu into the tikka sauce and turn off the heat. Drizzle the coconut yoghurt in and gently stir to create a marbled effect on the surface of the sauce.

    Equipment: saucepan

  6. Plate and serve the dish

    3 min

    To serve, divide the basmati rice and tofu tikka masala between serving bowls and serve the blistered green beans alongside. Enjoy!

    Equipment: serving bowls