Eggplant and tofu tikka masala with basmati rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Make It Ahead

Eggplant and tofu tikka masala with basmati rice

Gluten-Free Friendly, Vegetarian, Protein Plus

2 Servings, 620 Calories/Serving

30–40 Minutes

Hearty, comforting Indian take-out favorite tikka masala goes vegetarian with eggplant and organic tofu, perfumed with our custom spice blend.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1½ cups basmati rice
  • ¾ pound Hodo Soy firm tofu
  • 1 yellow onion
  • 1-inch piece fresh ginger
  • 1 globe eggplant
  • ½ pound button mushrooms
  • 1 tablespoon tomato paste
  • Tikka masala spice blend (ground turmeric - ground coriander - ground cumin - garam masala)
  • 1 cup vegetable broth
  • ½ cup Greek yogurt
  • ⅓ cup roasted cashews
  • 6 or 7 sprigs fresh cilantro
Chef's Tip
Rinsing rice removes starches on the surface of the grains that cause clumping. You can rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Or, in the pot you’ll use to cook the rice, cover the grains with cold water, swish a few times, and let stand for 5 minutes. Using a fine-mesh strainer, the lid, or your hand, drain off the water and proceed with cooking.

Make It Ahead
The tikka masala (Steps 2 and 4, minus the tofu) can be made up to 1 day ahead; let cool, cover, and refrigerate overnight. The next day, start with Step 1, then rewarm the tikka masala as you cook the tofu (Step 3). Stir the cooked tofu into the tikka masala, then prep the garnishes (Step 5).

Nutrition per serving

Calories 620, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 95mg (4% DV), Total Carb. 77g (28% DV), Fiber 11g (39% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Milk, Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a medium sauce pot, combine the rice and 2¼ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

2

Prep the tofu and vegetables

  • Cut the tofu into 1-inch cubes.
  • Peel and coarsely chop enough yellow onion to measure 1 cup.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Remove the stem from the eggplant and cut in half lengthwise. Cut each half lengthwise into 1-inch-thick strips, the strips lengthwise into 1-inch-wide sticks, and the sticks crosswise into 1-inch cubes.
  • Cut the mushrooms into quarters.

3

Cook the tofu

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.

4

Make the tikka masala

In the same pan used for the tofu, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the onion and ginger, season with salt and pepper, and cook until fragrant, 1 to 2 minutes. Add 2 tablespoons oil, the eggplant, tomato paste, and tikka masala spice blend and cook, stirring occasionally, until the eggplant starts to soften, 3 to 5 minutes. Add the mushrooms and cook, stirring occasionally, until just tender, 2 to 3 minutes.
Add the tofu, vegetable broth, and ½ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the tofu is heated through, the vegetables are just tender, and the sauce starts to thicken, 2 to 3 minutes. Remove from the heat and stir in the yogurt. Season to taste with salt and pepper.
When the tikka masala is almost done, prepare the garnishes.

5

Prep the garnishes

  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Coarsely chop the cilantro.

Serve

Transfer the rice to individual bowls and top with the tikka masala. Garnish with the cashews and cilantro and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Fluff the rice.
  • Crush the cashews.
  • Add the garnishes.
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