Tofu Vegan Curry

Prep time:

30 minutes

Cook time:

10-30 minutes

Serves:

3

Very nice sauce and rice. Tofu wasn't a great hit but could easily be replaced with chicken. Substituted butter for vegan butter because I didn't have any.

Ingredients

For the marinade:

• 1 tbsp olive oil
• 2 large garlic cloves, grated
• 1in fresh ginger, finely grated
• 1 tsp ground cumin
• ½ tsp paprika
• ½ tsp garam masala

For the tofu:

• 280g firm tofu, cur into 3cm cubes
• 1 small red onion, finely chopped
• 80g vegan 'butter'

For the 'butter' sauce:

• drizzle olive oil
• 4 garlic cloves, crushed or grated
• 1in fresh ginger, grated
• 2 bay leaves
• 1 tsp garam masala
• ½ tsp paprika
• 500ml passata
• 1 tbsp brown sugar
• ½ tsp ground turmeric
• 4 green cardamom pods, crushed
• salt, to taste

For the rice:

• 180g basmati rice, rinsed
• 1 bay leaf

Method

1. For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set aside for a minimum of 30 minutes.
2. To make the 'butter' sauce, heat the oil in a pan and fry the garlic for a minute or so. Add the remaining ingredients, 125ml water, and season to taste with salt. Simmer for 20 minutes.
3. Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml 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.
4. 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.
5. Drain the rice and serve alongside the tofu, removing the bay leaves and cardamom pods from the sauce before serving.