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Butter Tofu Curry

This dish was inspired by one of the world’s most popular Indian dishes, butter chicken.. but with puff tofu instead!

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
  • 400 ml passata
  • 200 ml 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

Instructions

  • 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 • 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
  • Prepare the tofu puffs • Pour a 1cm depth of oil into the 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 • 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 the plate lined with kitchen paper
  • Prepare the accompaniments • Heat the rice pouches in the microwave according to the packet instructions • Slice the limes into wedges • Finely slice the green chilli
  • 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
  • Serve • Divide the curry between bowls • Scatter with coriander leaves and green chilli • Serve with the rice, lime wedges and naans, if you like.

Notes

This recipe has been republished with permission from BOSH!. You can find the original recipe in the Speedy BOSH! cookbook

BOSH!

BOSH! have a burning desire to show the world just how easy it can be to eat plants. Henry Firth and Ian Theasby are the creative minds behind this vegan sensation!