Butter Tofu Curry

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.