Chicken tikka masala

CO2 per
0,5 kg CO2e
image/svg+xml Serves: 4 ppl
image/svg+xml 40 minutes


Oven baked Tofu and chickpeas

  • 300 g extra firm tofu
  • 1 tin of chickpeas (400 g)
  • 2 tsp tomato puree
  • 1 tsp soy sauce
  • ½ tsp garam masala
  • ½ tsp curry powder
  • 2 tbsp rapeseed oil
  • Salt (optional) and pepper


  • 1 onion
  • 2 tbsp fresh ginger
  • 2 cloves of garlic
  • 2 tbsp rapeseed oil
  • ½ tbsp garam masala
  • ½ tbsp curry powder
  • 2 tbsp tomato puree
  • 200 ml tomato passata
  • 400 ml plant-based single cream
  • 1 tsp soy sauce
  • 1 tbsp mango chutney

To serve

  • Basmati rice and/or naan bread (or substitute the rice with buckwheat or other grain of choice to lower the CO2e of this meal even further)
  • Plant-based Greek style yoghurt
  • Fresh coriander

Nutritional value per portion:

Energy (kcal): 807
Fat (g): 41.2
Saturates (g): 4.4
Carbs (g): 81.1
Sugar (g): 11.2
Fibre (g): 6.7
Protein (g): 23.5
Salt (g): 0.9


  1. Cook the rice according to instructions on pack.
  2. Tofu and chickpeas: Preheat the oven to 225°C. Tear the block of tofu into bite-sized pieces.
  3. Rinse the chickpeas in cold water and leave to drain.
  4. Mix the tomato puree, soy sauce, garam masala, curry powder, rapeseed oil, salt and pepper in a bowl. Add the tofu and chickpeas and coat with the spice mix. Put the mixture on an oven tray lined with baking parchment and roast in the middle of the oven for about 15-20 minutes. Take out of the oven and put to the side.
  5. Sauce: Finely chop the onion and ginger, and finely grate the garlic. Heat 2 tbsp of rapeseed oil in a pan and fry the onion, ginger, garlic, garam masala and curry powder on low/medium heat for about 8 minutes. Add the tomato puree and leave to fry for another couple of minutes.
  6. Add the passata and leave to simmer for about 10 minutes. Then add the plant-based single cream, soy sauce and mango chutney. Finally add the tofu and chickpeas and leave to simmer for another 5 minutes. Taste and adjust seasoning if needed.
  7. Serving: Sprinkle some fresh coriander on top and add a dollop of plant-based Greek style yoghurt, then serve with rice and/or naan bread.


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