Butter Tofu Curry Recipes

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.

Serves

Ingredients

2 tbsp dairy-free butter
1 onion
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
1 garlic clove
Thumb-sized piece fresh ginger
1 tbsp tomato purée
400ml passata
200ml coconut or oat cream
Salt and black pepper

For the tofu puffs

2 x 225g blocks firm (or pressed) tofu
4 tbsp cornflour
Large pinch of salt
Vegetable oil, for frying

To serve

2 x 250g pouches basmati rice
2 limes
1 fresh green chilli
Handful of fresh coriander leaves
Naans (optional)

Method

1. Start with the curry. Add 1 tablespoon of the dairy-free 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.

2. Peel the garlic. 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.

3. Pour a 1cm depth of oil into a 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.

4. 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 a plate lined with kitchen paper.

5. Heat the rice pouches in the microwave according to the packet instructions. Slice the limes into wedges. Finely slice the green chilli.

6. Return to the curry. Add the vegan cream and the remaining tablespoon of dairy-free butter to the pan. Season with salt and pepper. Tip the puffed tofu into the curry sauce and stir until coated. Divide the curry between bowls. Scatter with coriander leaves and green chilli. Serve with the rice, lime wedges and naans, if you like.

Speedy BOSH! by Henry Firth & Ian Theasby is out now (HQ, HarperCollins). Food photography by Lizzie Mayson.

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