Tofu Vegan Curry

Prep time:
30 minutes
Cook time:
10-30 minutes

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.


For the marinade:

For the tofu:

For the 'butter' sauce:

For the rice:


  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.