Hoofdgerecht
Butter Tofu Curry
50 minVoor 4Nutri-Score B€€
B
50 min
50 minButter Tofu Curry
recept van
Sophie Macfie
@sophsplantkitchen
4 recepten
4 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
firm tofu (torn into uneven pieces by hand)Vers400 g
cornflour (for the crispy coating)Voorraadkast9 g
garlic powderKruiden en specerijen2 g- nutritional yeast (for the marinade)Voorraadkast15 g
sweet smoked paprika (for the marinade)Kruiden en specerijen4 g- turmeric (for the marinade)Kruiden en specerijen1,5 g
salt (for the marinade)Kruiden en specerijen3 g
lime (juiced)Groente en fruit1 stuk
olive oil (for the marinade)Voorraadkast30 ml- olive oil (for the curry base)Voorraadkast15 ml
ginger (thumb-sized piece, grated)Groente en fruit20 g
garlic (cloves, crushed)Groente en fruit5 stukken
cumin (ground)Kruiden en specerijen4 g
ground corianderKruiden en specerijen2 g- turmeric (for the spice mix)Kruiden en specerijen3 g
- salt (for the spice mix)Kruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen1 g
curry powderKruiden en specerijen4 g- garam masalaKruiden en specerijen4 g
- sweet smoked paprika (for the spice mix)Kruiden en specerijen4 g
cinnamon (pinch)Kruiden en specerijen500 mg- bay leavesKruiden en specerijen1 stuk
- kasuri methi (dried fenugreek leaves, optional)Kruiden en specerijen1 g
- tinned chopped tomatoes (2 tins)Voorraadkast800 g
cashews (soaked)Noten en zaden100 g
lemon (juiced)Groente en fruit1 stuk- nutritional yeast (for the cashew cream)Voorraadkast8 g
- salt (for the cashew cream)Kruiden en specerijen2,5 g
- garlic (cloves, for the cashew cream)Groente en fruit2 stukken
water (for the cashew cream)Overig80 ml- chilli flakes (to serve)Kruiden en specerijen2 g
- fresh coriander (chopped, to serve)Groente en fruit10 g
per portie
Voedingswaarden
333kcal
- Koolhydraten
- 24 g
- Eiwitten
- 16 g
- Vetten
- 20 g
wat u gebruikt
Keukengerei
Blender
Mengkom
Koekenpan
Steelpan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Bake the tofu
- Spread the marinated tofu on a lined baking tray.
- Bake at 200 °C until golden and crispy.
- Stap 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.
- Stap 5
Fry the aromatics
- Heat the olive oil in a pan and fry the grated ginger and crushed garlic until fragrant.
- Stap 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.
- Stap 7
Simmer the curry base
- Pour in the chopped tomatoes and simmer, stirring occasionally.
- Stir in the cashew cream and simmer until thickened.
- Stap 8
Combine and serve
- Add the crispy tofu to the sauce and stir gently to coat.
- Serve topped with chilli flakes and fresh coriander.