Butter tofu curry recipe
Next time you’re in the mood for a rich, creamy curry that’s full of flavour, give this recipe a whirl where traditional chicken is replaced with wonderful tofu puffs. It goes great with chapatis or a quick side salad.
Ingredients
For the curry- 2 tbsp dairy-free butter
- 1 onion
- 2 tsp garam masala
- 2 tsp ground coriander (cilantro)
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 garlic clove
- 1 thumb-sized piece fresh ginger
- 1 tbsp tomato purée
- 400 ml passata
- 200 ml coconut or oat cream
- 1 pinch each of salt and black pepper
- 2 x 225g (8oz) blocks firm (or pressed) tofu
- 4 tbsp cornflour
- 1 large pinch of salt
- 1 amount of vegetable oil, for frying
- 2 x 250g (9oz) pouches basmati rice
- 2 limes
- 1 fresh green chilli
- 1 handful of fresh coriander (cilantro) leaves
- 4 naans (optional)
Details
- Cuisine: Vegan
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Add 1 tablespoon of the dairy-free butter to a frying pan or casserole and set over a medium-high heat. Peel and roughly chop the onion and add it to the pan with pinch of salt. Fry for 3–4 minutes, stirring occasionally. Add the spices and cook for 1 minute.
- Peel the garlic and grate the garlic and ginger directly into the pan. Add the tomato purée and fry for 2 minutes. Pour the passata into the pan, bring to the boil, then reduce to a simmer. Leave to bubble while you make the puffs.
- Pour a 1cm (0.5in) depth of oil into the second frying pan and set it over a high heat. Pat the tofu dry with kitchen paper and tear it into bite-sized chunks. Put the cornflour and salt into a sandwich bag or Tupperware container. Add the tofu chunks and shake until the chunks are well dusted.
- Carefully lower the dusted tofu pieces into the hot oil and cook until golden, crispy and puffed up, increasing the heat if necessary. Remove to drain on a plate lined with kitchen paper.
- Heat the rice pouches in the microwave according to the packet instructions. Meanwhile, slice the limes into wedges and finely slice the green chilli.
- Add the vegan cream and the remaining tablespoon of dairy-free butter to the pan. Season with salt and pepper and tip the puffed tofu into the curry sauce and stir until coated.
- Divide the curry between bowls. Scatter with coriander leaves and green chilli. Serve with the rice, lime wedges and naans, if you like.
This recipe is from Speedy BOSH! by Henry Firth & Ian Theasby. Out 17th September (HQ, HarperCollins). Photography by Lizzie Mayson.
You might also like: