Plato principal
Butter Tofu Curry
50 minPara 4Nutri-Score B€€
B
50 min
50 minButter Tofu Curry
receta de
Sophie Macfie
@sophsplantkitchen
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
firm tofu (torn into uneven pieces by hand)Fresco400 g
cornflour (for the crispy coating)Despensa9 g
garlic powderEspecias2 g- nutritional yeast (for the marinade)Despensa15 g
sweet smoked paprika (for the marinade)Especias4 g- turmeric (for the marinade)Especias1,5 g
salt (for the marinade)Especias3 g
lime (juiced)Frutas y verduras1 pieza
olive oil (for the marinade)Despensa30 ml- olive oil (for the curry base)Despensa15 ml
ginger (thumb-sized piece, grated)Frutas y verduras20 g
garlic (cloves, crushed)Frutas y verduras5 piezas
cumin (ground)Especias4 g
ground corianderEspecias2 g- turmeric (for the spice mix)Especias3 g
- salt (for the spice mix)Especias5 g
black pepper (ground)Especias1 g
curry powderEspecias4 g- garam masalaEspecias4 g
- sweet smoked paprika (for the spice mix)Especias4 g
cinnamon (pinch)Especias500 miligramos- bay leavesEspecias1 pieza
- kasuri methi (dried fenugreek leaves, optional)Especias1 g
- tinned chopped tomatoes (2 tins)Despensa800 g
cashews (soaked)Frutos secos y semillas100 g
lemon (juiced)Frutas y verduras1 pieza- nutritional yeast (for the cashew cream)Despensa8 g
- salt (for the cashew cream)Especias2,5 g
- garlic (cloves, for the cashew cream)Frutas y verduras2 piezas
water (for the cashew cream)Otro80 ml- chilli flakes (to serve)Especias2 g
- fresh coriander (chopped, to serve)Frutas y verduras10 g
por ración
Nutrición
333kcal
- Carbohidratos
- 24 g
- Proteínas
- 16 g
- Grasas
- 20 g
lo que usará
Utensilios
Batidora de vaso
Bol
Sartén
Cazo
paso a paso
Preparación
- Paso 1
Tear and coat the tofu
- Tear the tofu into uneven pieces with your hands to create a larger surface area.
- Toss the pieces with the cornflour until evenly coated.
- Paso 2
Make the marinade
- In a bowl, mix the garlic powder, nutritional yeast, smoked paprika, turmeric, salt, lime juice and olive oil.
- Add the tofu pieces and toss to coat well.
- Paso 3
Bake the tofu
- Spread the marinated tofu on a lined baking tray.
- Bake at 200 °C until golden and crispy.
- Paso 4
Blend the cashew cream
- Drain the soaked cashews and add them to a blender with the lemon juice, nutritional yeast, salt, garlic and water.
- Blend until completely smooth.
- Paso 5
Fry the aromatics
- Heat the olive oil in a pan and fry the grated ginger and crushed garlic until fragrant.
- Paso 6
Toast the spices
- Add the cumin, coriander, turmeric, salt, pepper, curry powder, garam masala, smoked paprika, cinnamon, bay leaves and kasuri methi.
- Stir and cook briefly to release the aromas.
- Paso 7
Simmer the curry base
- Pour in the chopped tomatoes and simmer, stirring occasionally.
- Stir in the cashew cream and simmer until thickened.
- Paso 8
Combine and serve
- Add the crispy tofu to the sauce and stir gently to coat.
- Serve topped with chilli flakes and fresh coriander.