Butter Tofu Curry

Author: BOSH!

Butter Tofu Curry

“This dish was inspired by one of the world’s most popular Indian dishes, butter chicken. We just replaced the chicken for wonderful puff tofu and made the recipe speedy!” – BOSH!

Total Time: Prep 10 mins | Cook 20 mins

Calories: 519

Servings: 4

Total Time: Prep 10 mins | Cook 20 mins

Calories: 519

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the curry:
  • 0.5 0.5 Tbsp dairy-free butter
  • 0.25 0.25 onion
  • 0.5 0.5 tsp garam masala
  • 0.5 0.5 tsp ground coriander
  • 0.5 0.5 tsp ground cumin
  • 0.5 0.5 tsp ground turmeric
  • 0.25 0.25 garlic clove
  • a thumb-size piece of fresh ginger
  • 0.25 0.25 Tbsp tomato purée
  • 100 100 ml passata
  • 50 50 ml coconut or oat cream
  • salt and black pepper
  • For the tofu puffs:
  • 0.5 0.5 225g blocks of firm (or pressed) tofu
  • 1 1 Tbsp cornflour (cornstarch)
  • a large pinch of salt
  • vegetable oil, for frying
  • To serve:
  • 0.5 0.5 250g pouches of basmati rice
  • 0.5 0.5 limes
  • 0.25 0.25 fresh green chilli
  • a handful of fresh coriander leaves
  • vegan naans (optional)

Method

  1. For the curry, add 1 tbsp dairy-free butter to a frying pan or casserole and set over a medium-high heat.
  2. Peel and chop the onion and add it to the pan with a pinch of salt. Fry for 3-4 minutes, stirring occasionally.
  3. Add the spices and cook for 1 minute. Peel the garlic. Grate the garlic and ginger directly into the pan. Add the tomato purée and fry for 2 minutes.
  4. Pour the passata into the pan, bring to the boil, then reduce to a simmer. Leave to bubble while making the puffs.
  5. For the tofu puffs, pour a 1cm (½in) depth of oil into a second frying pan and set it over a high heat.
  6. Pat the tofu dry with kitchen paper and tear it into bite-size chunks. Put the cornflour and salt into a sandwich bag or Tupperware container. Add the tofu and shake until the chunks are well dusted.
  7. Carefully lower the tofu into the hot oil and cook until golden, crispy and puffed up, raising the heat if needed. Drain on the plate lined with kitchen paper.
  8. Heat the rice pouches in the microwave according to the packet instructions. Slice the limes into wedges. Finely slice the green chilli.
  9. Return to the curry and add the cream and the remaining tbsp of dairy-free butter to the pan. Season with salt and pepper. Tip the puffed tofu into the curry sauce and stir until coated.
  10. To serve, 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! cookbook

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

Food photography credit: Lizzie Mayson

Written by

BOSH!

www.bosh.tv/

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