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)