Tofu curry
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 3
A delicious, rich, vegan curry made with store cupboard spices and firm tofu. Make double and freeze the remaining for another time.
Each serving (without the optional serving suggestions) provides 573 kcal, 20g protein, 66g carbohydrates (of which 14.5g sugars), 24g fat (of which 5g saturates), 6g fibre and 0.45g salt.
By Lucy Parker
Ingredients
For the marinade
For the tofu
For the ‘butter’ sauce
- drizzle olive oil
- 4 garlic cloves, crushed or grated
- 2½cm/1in fresh ginger, grated
- 2 bay leaves
- 1 tsp garam masala
- ½ tsp paprika
- 500ml/18fl oz ata
- 1 tbsp brown sugar
- ½ tsp ground turmeric
- 4 green cardamom pods, crushed
- salt, to taste
For the rice
- 180g/6oz basmati rice, rinsed
- 1 bay leaf
To serve (optional)
- handful fresh coriander, roughly chopped
- coconut yoghurt
- fresh naan bread or poppadums and chutney
Method
For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set aside for a minimum of 30 minutes.
To make the ‘butter’ sauce, heat the oil in a pan and fry the garlic for one minute. Add the remaining ingredients, 125ml/4fl oz water and season to taste with salt. Simmer for 20 minutes.
Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch of salt. Bring to the boil for 2–3 minutes. Reduce the heat, cover and simmer gently for a further 12 minutes, or until all the water has been absorbed and the rice is fluffy.
Fry the marinated tofu with the red onion and the vegan ‘butter’ over a medium-high heat for 12-15 minutes, turning regularly until brown on all sides. Tip the tofu into the ‘butter’ sauce.
Drain the rice and serve alongside the tofu, removing the bay leaves and cardamom pods from the sauce before serving. Garnish with fresh coriander, and serve with a dollop of coconut yoghurt, naan or poppadoms and chutney.
