Butter Tofu Curry

Butter Tofu Curry

This is one of those recipes we keep coming back to week after week, and honestly we're not sorry about it. Butter tofu curry has everything you want on a weeknight: a rich, velvety tomato sauce with layers of warm spice, silky tofu that soaks it all up, and that glossy, buttery finish that makes it taste like you've been cooking for hours. It's proper comfort food. We love serving it with fluffy rice and a big stack of naan to mop up every last bit of sauce. If you've ever thought tofu was a bit boring, this recipe is going to change your mind.

Cook: 15 min
Serves 4

Before You Start

  • 2x frying pans or casserole + frying pan
  • Sandwich bag or container (for coating tofu)
  • Plate lined with kitchen paper (for draining tofu)
  • Microplane or fine grater (for garlic & ginger)

Ingredients

  • 2 tbsp plant-based butter
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 1 tbsp tomato purée
  • 400ml Passata
  • 200ml coconut cream - or oat cream
  • 1 onion
  • 1 garlic clove
  • 1 thumb-sized piece of ginger - peeled
  • Salt & pepper to taste
  • 4 tbsp cornflour
  • 2 x 225g block of firm tofu
  • vegetable oil for frying
  • 2 x 250g bags of microwavable basmati rice
  • 1 green chilli
  • Plant-based Naan bread or Roti - optional
  • handful of coriander leaves
  • 2 limes

Method

1

Starting the curry

  • Add 1 tablespoon of the plant-based 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 then 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
2

Prepare the tofu puffs 

  • Pour a 1cm 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 the plate lined with kitchen paper
3

Prepare the accompaniments

  • Heat the rice pouches in the microwave according to the packet instructions
  • Slice the limes into wedges
  • Finely slice the green chilli
4

Return to the curry

  • Add the plant-based cream and the remaining tablespoon of plant-based butter to the pan
  • Season with salt and pepper
  • Tip the puffed tofu into the curry sauce and stir until coated
5

Time to serve

  • Divide the curry between bowls
  • Scatter with coriander leaves and green chilli
  • Serve with the rice, lime wedges and naans or roti, if you like

Tips & Variations

  • Press your tofu first: We know it's tempting to skip this but pressing the tofu for even 10 minutes makes a real difference. It helps it hold its shape in the pan and soak up all that gorgeous sauce instead of releasing water into it.
  • Turn up the heat for colour: When you're frying the tofu, get the pan nice and hot before it goes in. You want a bit of golden colour on the outside and that little bit of caramelisation adds so much flavour.
  • Make it creamier: If you want it extra luxurious, stir in a couple of tablespoons of coconut cream or cashew cream at the end. Henry always does this and it takes the whole thing to another level.

Why This Works

The trick here is building the base slowly, frying off the spices, garlic, and ginger before the tomatoes go in so they really bloom and you get that deep, fragrant flavour all the way through. The plant-based butter isn't just for show either, it gives the sauce this incredible richness that makes everything taste indulgent without being heavy. Trust us on this one, don't rush that early stage and you'll be rewarded.