Butter Tofu Curry

Servings: 4


Thumb-sized piece
400ml (1 2/3 cups)
200ml (7/8 cup)
Black Pepper

Tofu Puffs

2 blocks (225g / 7.9oz)
Large pinch
Vegetable Oil, for frying

To serve

2 pouches (250g / 8.8oz)
Naans, optional

You will also need

Large frying pans or casserole dishes
Microplane or fine grater
Kitchen Paper
Sandwich bag or Tupperware container
Line a plate with kitchen paper



Start with the curry. Add 1 tablespoon of the vegan 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 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.


Prepare the accompaniments. Heat the rice pouches in the microwave according to the packet instructions, slice the limes into wedges and finely slice the green chilli.


Return to the curry. Add the vegan cream and the remaining tablespoon of vegan butter to the pan. Season with salt and pepper, then tip the puffed tofu into the curry sauce and stir until coated.


Divide the curry between bowls, scatter with coriander leaves and green chilli and serve with the rice, lime wedges and naans, if you like.


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