Tofu Tikka Masala with Roasted Cauliflower and Cumin Basmati Rice

A flavorful, gluten-free twist on the classic tikka masala featuring pan-seared tofu, tender roasted cauliflower, and aromatic cumin basmati rice. This stovetop recipe comes together in 45 minutes, perfect for a nourishing weeknight dinner.

⏱️ 45 minutes
👥 4 servings
🔥 430 calories
Tofu Tikka Masala with Roasted Cauliflower and Cumin Basmati Rice
Ingredients
  • 16 oz extra-firm tofu, pressed and cubed
  • 1 medium head cauliflower, cut into florets
  • 1 cup basmati rice
  • 3 tbsp coconut oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 cups tomato puree
  • 1 cup full-fat coconut milk
  • 1.5 tsp garam masala
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 1.5 tsp sea salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh cilantro, chopped
  • 4 pieces lemon wedges (for serving)
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Instructions

1

Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add tofu cubes and cook for 8–10 minutes, turning occasionally, until golden and slightly crispy. Remove tofu and set aside.

⏱️ 10 minutes
2

In the same skillet, add another tablespoon coconut oil and sauté onion for 3–4 minutes until translucent. Add garlic and ginger; cook another minute.

⏱️ 5 minutes
3

Stir in garam masala, cumin, coriander, paprika, turmeric, salt, and pepper. Cook spices for 1 minute until fragrant.

⏱️ 1 minute
4

Pour in tomato puree and simmer for 5 minutes. Stir in coconut milk and cook another 3 minutes, allowing sauce to thicken.

⏱️ 8 minutes
5

Return tofu to the skillet, stirring to coat in sauce. Simmer on low heat for 5 minutes.

⏱️ 5 minutes
6

Meanwhile, bring 2 cups water to a boil in a medium pot. Stir in basmati rice, 1 teaspoon cumin, and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes until rice is tender.

⏱️ 15 minutes
7

While rice cooks, heat remaining tablespoon coconut oil in a separate skillet. Add cauliflower florets and sauté over medium-high heat for 8–10 minutes until golden and tender, stirring occasionally.

⏱️ 10 minutes
8

Serve tofu tikka masala with roasted cauliflower over cumin basmati rice. Garnish with chopped cilantro and lemon wedges.

⏱️ 1 minute
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Nutrition Information

430
Calories
18g
Protein
48g
Carbs
20g
Fat

Per serving. Values are approximate and may vary.

Frequently Asked Questions

Yes, you can use pre-cooked or leftover rice; just reheat and season with cumin before serving.

The dish is mildly spiced, but you can add chili powder or fresh chili for more heat if desired.

Yes, you can bake the tofu at 400°F for 20–25 minutes, flipping halfway, until golden and firm.

The tikka masala sauce and tofu freeze well for up to 2 months, but rice and cauliflower are best made fresh.

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