Butter Tofu Curry

This Butter Tofu Curry dish was inspired by one of the world’s most popular Indian dishes, butter chicken. We just replaced the chicken for wonderful puff tofu and made the recipe speedy! Ordering curry from the local curry house is always a bit of a gamble. Sometimes it’s great but sometimes it’s just ‘meh’. Next time you’re in the mood for a rich, creamy curry that’s full of flavour and completely reliable, give this recipe a whirl. Goes great with chapatis or a quick side salad

butter-tofu-curry

Recipe from Speedy BOSH! By Henry Firth and Ian Theasby, Harper Collins

Skill level: Basic

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Servings: 4

Ingredients

2 tbsp

Vegan Butter

Onion

2 tsp

Garam Masala

2 tsp

Ground Coriander

2 tsp

Ground Turmeric

Clove Garlic

Thumb-sized piece

Fresh Ginger

1 tbsp

Tomato Purée

400ml (1 2/3 cups)

Passata

200ml (7/8 cup)

coconut or oat cream

Salt

Black Pepper

Tofu Puffs

2 blocks (225g / 7.9oz)

Firm (or pressed) tofu

4 tbsp

Cornflour

Large pinch

Salt

Vegetable Oil, for frying

To serve

2 pouches (250g / 8.8oz)

Basmati Rice

Lime

Fresh green chilli

Handful

Coriander Leaves

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

Method

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.

Butter Tofu Curry

Butter Tofu Curry