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Butter Tofu Curry
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Butter Tofu Curry

50 minServes 4Nutri-Score B€€
from @sophsplantkitchen4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • firm tofu (torn into uneven pieces by hand)Fresh400 g
  • cornflour (for the crispy coating)Pantry9 g
  • garlic powderSpices2 g
  • nutritional yeast (for the marinade)Pantry15 g
  • sweet smoked paprika (for the marinade)Spices4 g
  • turmeric (for the marinade)Spices1.5 g
  • salt (for the marinade)Spices3 g
  • lime (juiced)Produce1 piece
  • olive oil (for the marinade)Pantry30 ml
  • olive oil (for the curry base)Pantry15 ml
  • ginger (thumb-sized piece, grated)Produce20 g
  • garlic (cloves, crushed)Produce5 pieces
  • cumin (ground)Spices4 g
  • ground corianderSpices2 g
  • turmeric (for the spice mix)Spices3 g
  • salt (for the spice mix)Spices5 g
  • black pepper (ground)Spices1 g
  • curry powderSpices4 g
  • garam masalaSpices4 g
  • sweet smoked paprika (for the spice mix)Spices4 g
  • cinnamon (pinch)Spices500 mg
  • bay leavesSpices1 piece
  • kasuri methi (dried fenugreek leaves, optional)Spices1 g
  • tinned chopped tomatoes (2 tins)Pantry800 g
  • cashews (soaked)Nuts & seeds100 g
  • lemon (juiced)Produce1 piece
  • nutritional yeast (for the cashew cream)Pantry8 g
  • salt (for the cashew cream)Spices2.5 g
  • garlic (cloves, for the cashew cream)Produce2 pieces
  • water (for the cashew cream)Other80 ml
  • chilli flakes (to serve)Spices2 g
  • fresh coriander (chopped, to serve)Produce10 g

per serving

Nutrition

333kcal

Carbs
24 g
Proteins
16 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Mixing bowl
  • Frying pan
  • Saucepan

step by step

Method

  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.
    Step 1

  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.
    Step 2

  3. Bake the tofu

    • Spread the marinated tofu on a lined baking tray.
    • Bake at 200 °C until golden and crispy.
    Step 3

  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.
    Step 4

  5. Fry the aromatics

    • Heat the olive oil in a pan and fry the grated ginger and crushed garlic until fragrant.
    Step 5

  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.
    Step 6

  7. Simmer the curry base

    • Pour in the chopped tomatoes and simmer, stirring occasionally.
    • Stir in the cashew cream and simmer until thickened.
    Step 7

  8. Combine and serve

    • Add the crispy tofu to the sauce and stir gently to coat.
    • Serve topped with chilli flakes and fresh coriander.
    Step 8
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