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Butter Tofu Curry

Butter Tofu Curry
Butter Tofu Curry

This dish was inspired by one of the world’s most popular Indian dishes, butter chicken. We just replaced the chicken with wonderful tofu and made the recipe speedy! Ordering curry from the local curry house is always a bit of a gamble. Sometimes it’s great but sometimes it’s just ‘meh’. 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

Ingredients
Method

Before you start

2 large frying pans or casserole dishes • Microplane or fine grater • Kitchen paper • Sandwich bag or Tupperware container • Line a plate with kitchen paper

Ingredients

For the sauce:

  • 2 tbsp plant-based butter
  • 1 onion
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 garlic clove
  • thumb-sized piece fresh ginger
  • 1 tbsp tomato purée
  • 400ml passata
  • 200ml coconut or oat cream
  • salt and black pepper

For the tofu:

  • 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 plant-based naans or roti (optional)

Method

  1. 1.

    Start with the curry • Add 1 tablespoon of the plant-based 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 plant-based cream and the remaining tablespoon of plant-based 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 or roti, if you like