Spice-crusted tofu tikka masala with radish & coconut raita
This full-flavoured meal can be on the table in 30 minutes. Chaat masala is a fragrant spice blend with little heat and a sour note, and really lifts the tofu.
- CourseMain meal
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- 2 x 450g packs The Tofoo Co Naked XL
- 1 unwaxed lime, juice
- 200g non-dairy coconut yogurt alternative
- 200g Essential Radishes, trimmed and sliced
- 1 pinch ground cumin
- 2 tbsp Vegetable oil
- ½ tsp Cooks’ Ingredients Chaat Masala
- 235g pack ready washed spinach
- 420g jar Sharwoods Vegan Tikka Masala
- Naans or roti, to serve (optional)
Cut each block of tofu into 6 thick slices and pat dry thoroughly on kitchen paper. Meanwhile, mix ½ the lime juice and a pinch of salt into the yogurt alternative. Add 1-2 tbsp water, if needed, to reach a loose consistency. Stir in the radishes and dust with the cumin. Set aside until ready to serve.
Heat 1 tbsp oil in a large frying pan and sear 6 tofu slices for about 2 minutes on each side, or until golden. Set aside on a baking tray. Heat another ½ tbsp oil and fry the remaining slices of tofu, then add to the baking tray. Sprinkle with the remaining lime juice and the chaat masala and season with salt. Cover with foil and keep warm.
Heat the remaining ½ tbsp oil in the pan and fry the spinach for 1 minute, until wilted. Add the tikka masala sauce then half-fill the jar with water. Swirl the water around to rinse the sauce from the jar then pour into the pan. Bubble for a couple of minutes until hot. Divide the sauce and spinach between plates, top with the tofu and spoon the radish and coconut raita alongside. Some naans or roti go well with this dish too, if liked.
Any non-dairy yogurt alternative will work in the raita, or try soya or almond-based alternatives.
Typical values per serving when made using specific products in recipe