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
- 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 a minute or so. Add the remaining ingredients, 125ml 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 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.