Ultimate Butter Tofu Curry
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
Ingredients
For the Sauce
<item-todo-done>4 tbsp plant-based butter<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>2 tsp ground turmeric<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 inch piece of ginger<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 400g tin of tomatoes<item-todo-done><item-todo-done>400ml coconut milk<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Tofu Puffs
<item-todo-done>2 block of firm tofu<item-todo-done><item-todo-done>4 tbsp cornflour<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done> vegetable oil<item-todo-done>
To Serve
<item-todo-done>2 250g pouches rice<item-todo-done><item-todo-done> - Pickled red onion<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done> handful of fresh coriander leaves<item-todo-done><item-todo-done> Plant-based Naan bread or Roti<item-todo-done>
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
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
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
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
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
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