Vegan Butter Tofu Curry.

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If you're searching for a healthy, but rich and satisfying ‘fake-away’ curry that’s plant-based, easy to make, high in protein, and does not contain coconut (!!!) then give this recipe a go. Perfect for a weekend meal with the fam or even a weekly prep all for yourself - this one is an all-rounder. And if you don’t like tofu, then no worries! Swap the tofu for creamy chickpeas, or even try half & half for some extra fibre.

Serves: 4-5 | Total Cooking Time: 35-40 minutes

Ingredients

• 2 tbsp plant-based butter

• 2 tsp garam masala

• 2 tsp ground coriander

• 2 tsp ground cumin

• 2 tsp turmeric

• 1 tsp garlic powder

• 1-2 tsp hot chilli powder (depending on your desired level of spice)

• 500ml passata

• 300g silken tofu OR you can use 250ml oat cream, coconut or soy cream

• 1 thumb-size piece of ginger, finely chopped or grated

• 1 red onion, chopped

• 2 tsp miso paste

  For the tofu*

• 4 tbsp cornflour

• 600g firm tofu, cubed

  *NOTE: you could sub this for 2x tins of chickpeas if you’re not a fan of tofu!

Everything else

• 200-250g dry wholegrain rice

Instructions

1. Start by pre-heating the oven to 200ºC Fan and line a baking tray with parchment paper.

2. Place the cornflour into a tub. Take your tofu and dice into cubes, then place into the tub and secure the lid. Shake to fully coat the tofu in the flour.

3. Place the tofu evenly out onto the lined baking tray and place into the oven whilst you make the curry sauce. Cooking the tofu should take around 20 mins. If you like your tofu extra crispy, you can allow it to cook for longer.

4. At this point, if serving this with rice, begin to cook this now as per packet instructions.

5. Next, begin to make the sauce. Take a large pan and place on medium heat and add in your plant-based butter and allow it to melt. Then add in your chopped onion and ginger and fry until softened (3-4 mins).

6. Add all the spices and cook for 1 minute until fragrant.

7. If using silken tofu, blend this in a small blender and add into the pan with the passata and miso and allow to simmer for around 15 minutes or until your tofu has finished cooking. If using oat/coconut/soya cream, then simply just add into the pan as normal - no need for the blender.

8. Once your tofu is cooked to your preference, transfer the tofu into your sauce and mix to coat.

9. Serve up with rice, roti, or naan. This dish can be stored in an airtight container for up to 5 days or frozen.

If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.