• Naked
  • Speedy
  • Curry
  • Dinner
  • Fakeaway

Tofoo Tikka with Pea Pilau

  • Serves: 4 people
  • Prep: 10 mins
  • Cooking: 20 mins
Get started


  1. 280g Naked Tofoo
  2. 2 x 250g pouch cooked basmati rice
  3. 2 tbsp Tikka curry paste
  4. 200g frozen peas
  5. 2 tbsp coconut oil
  6. Fresh coriander
  7. 2 red onions, peeled and sliced
  8. 2 red peppers, deseeded and sliced
  9. 200ml coconut milk
  10. 400g canned chopped tomatoes
  11. 2 tbsp fresh lime juice
  12. 100g cherry tomatoes, halved

Get started

  1. Cut the Tofoo into 1.5cm cubes then toss with the curry paste. Heat the coconut oil in a pan and fry the Tofoo, red onion and red pepper for 5 minutes, stirring.
  2. Add the coconut milk, chopped tomatoes, and lime juice and bring to the boil, cover reduce the heat and simmer for 10 minutes. Add the cherry tomatoes and cook for a further 5 minutes.
  3. Meanwhile cook the rice according to pack instructions, cook the peas in a pan of water for 2 minutes, drain and toss with the rice and coriander.
  4. Divide the rice between 2 warmed plates and top with the Tofoo tikka.