Butter tofu curry: this vegan curry is the perfect Friday night treat

From realhomes.com

This butter tofu curry is the BOSH! meat-free take on one of our favourite Indian dishes. See how to make this indulgent vegan curry in less than 30 minutes

If you are craving Indian takeaway, this butter tofu curry will really hit the spot. And, as it takes just 30 minutes to make, it will be ready in less time than it would take for your local curry house order to arrive. 

Indian cuisine is rich with vegan options, but most of the meat-free choices on offer are based around cauliflower, potato and aubergine with only a few Indian restaurants embracing the diversity of cooking with meat replacements like soya and tofu. That is where this meat-free take on butter chicken comes in. Sure, we love our veggies, but there is something so satisfying about crispy yet tender bits of tofu in a delicious creamy sauce. Also, if you make this vegan curry at home you don't have to ask if all the vegetable dishes have ghee in them – a clarified butter that is widely used in Indian cooking, but most definitely not dairy-free. 

Butter Tofu Curry

This dish was inspired by one of the world’s most popular Indian dishes, butter chicken. BOSH! just replaced the chicken for wonderful puff tofu and made the recipe speedy! Next time you’re in the mood for a rich, creamy curry that’s full of flavour and completely reliable, give this recipe a whirl. Goes great with chapatis or a quick side salad.

Serves 4

You will need: 2 large frying pans or casserole dishes | Microplane or fine grater | Kitchen paper | Sandwich bag or plastic food container | Plate lined with kitchen paper

Ingredients:

200ml 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)

Method:

1. 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 and ginger and grate 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 tofu puffs.

2. 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 plastic 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. 

3. 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.

4: 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.

5. Serve: Divide the curry between bowls. Scatter with coriander leaves and green chilli. Serve with the rice, lime wedges and naans, if you like.

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