Ultimate Butter Tofu Curry
- 21 ingredients
Creamy, saucy, and exactly what you need this is our Butter Tofu Curry, a rich tomato and coconut sauce with crispy tofu. Piled onto fluffy basmati, with pickled onion and fresh chilli - grab some naan and dig in.
Serves: 4
Ingredients
For the sauce:
- 4 tbsp plant-based butter
- 1 onion
- 2 tsp ground cumin seeds
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 3 garlic clove
- Thumb-sized piece fresh ginger
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 400ml coconut milk
- Salt and black pepper
For the tofu puffs
- 2 x 225g blocks firm (or pressed) tofu
- 4 tbsp cornflour
- large pinch of salt
- vegetable oil, for frying
To serve
- 2 x 250g pouches basmati rice
- Pickled red onion
- 1 fresh green chilli
- Handful of fresh coriander leaves
- Plant-based naans or roti (optional)
Before you start
2 large frying pans or casserole dishes | Microplane or fine grater | Kitchen paper | Sandwich bag or Tupperware container | Line a plate with kitchen paper
Step 1
Prepare ingredients
- Peel and finely chop the onion
- Slice the limes into wedges
- Finely slice the green chilli
- Peel the garlic
- Grate the garlic and ginger
- Pat the tofu dry with kitchen paper and tear it into bite-sized chunks
Ingredients
- 4 tbsp plant-based butter
- 1 onion
- 2 tsp ground cumin seeds
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 3 garlic clove
- Thumb-sized piece fresh ginger
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 400ml coconut milk
- Salt and black pepper
- 2 x 225g blocks firm (or pressed) tofu
- 4 tbsp cornflour
- large pinch of salt
- vegetable oil, for frying
- 2 x 250g pouches basmati rice
- Pickled red onion
- 1 fresh green chilli
- Handful of fresh coriander leaves
- Plant-based naans or roti (optional)
Step 2
Start with the curry
- Add 3 tbsp of the plant-based butter to a frying pan or casserole dish and set over a medium-high heat
- Add the spices and cook for 30 seconds to 1 minute until very fragrant
- Add the onion and a pinch of salt and cook for 6-7 minutes until soft and starting to caramelise, adding water if necessary
- Add the tomato purée and fry for 2 minutes
- Pour the chopped tomatoes into the pan, bring to the boil, then reduce to a simmer
- Leave to bubble while you make the puffs
Ingredients
- 4 tbsp plant-based butter
- 1 onion
- 2 tsp ground cumin seeds
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 3 garlic clove
- Thumb-sized piece fresh ginger
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 400ml coconut milk
- Salt and black pepper
- 2 x 225g blocks firm (or pressed) tofu
- 4 tbsp cornflour
- large pinch of salt
- vegetable oil, for frying
- 2 x 250g pouches basmati rice
- Pickled red onion
- 1 fresh green chilli
- Handful of fresh coriander leaves
- Plant-based naans or roti (optional)
Step 3
Prepare the tofu puffs
- Pour a 1cm depth of oil into the second frying pan and set it over a high heat
- 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
Ingredients
- 4 tbsp plant-based butter
- 1 onion
- 2 tsp ground cumin seeds
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 3 garlic clove
- Thumb-sized piece fresh ginger
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 400ml coconut milk
- Salt and black pepper
- 2 x 225g blocks firm (or pressed) tofu
- 4 tbsp cornflour
- large pinch of salt
- vegetable oil, for frying
- 2 x 250g pouches basmati rice
- Pickled red onion
- 1 fresh green chilli
- Handful of fresh coriander leaves
- Plant-based naans or roti (optional)
Step 4
Finish the curry
- Return to the curry
- Add most of the cream and the remaining tablespoon of plant-based butter to the pan and stir
- Season with salt and pepper
- Tip the puffed tofu into the curry sauce and stir until coated
Ingredients
- 4 tbsp plant-based butter
- 1 onion
- 2 tsp ground cumin seeds
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 3 garlic clove
- Thumb-sized piece fresh ginger
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 400ml coconut milk
- Salt and black pepper
- 2 x 225g blocks firm (or pressed) tofu
- 4 tbsp cornflour
- large pinch of salt
- vegetable oil, for frying
- 2 x 250g pouches basmati rice
- Pickled red onion
- 1 fresh green chilli
- Handful of fresh coriander leaves
- Plant-based naans or roti (optional)
Step 5
Serve
- Drizzle the remaining cream over the curry
- Scatter with pickled onion, coriander leaves and green chilli
- Serve with the rice and naans or roti, if you like
Ingredients
- 4 tbsp plant-based butter
- 1 onion
- 2 tsp ground cumin seeds
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 3 garlic clove
- Thumb-sized piece fresh ginger
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 400ml coconut milk
- Salt and black pepper
- 2 x 225g blocks firm (or pressed) tofu
- 4 tbsp cornflour
- large pinch of salt
- vegetable oil, for frying
- 2 x 250g pouches basmati rice
- Pickled red onion
- 1 fresh green chilli
- Handful of fresh coriander leaves
- Plant-based naans or roti (optional)