Crispy Tofu Dal
A delicious fresh tasting dal - whats better?! Whether you're having a big curry night or looking for a quick and easy vegan curry to rustle up, our crispy tofu dal needs to be on your menu. Packed full of goodness and incredible flavours check out the recipe below.
Serves
Ingredients
For the Curry
<item-todo-done>1 large onion<item-todo-done><item-todo-done>3 cloves garlic<item-todo-done><item-todo-done>30g fresh ginger<item-todo-done><item-todo-done>30g fresh coriander<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>1 tbsp ground coriander<item-todo-done><item-todo-done>2 tsp ground cinnamon<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>3 bay leaves<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 packet of silken tofu<item-todo-done><item-todo-done>200ml water<item-todo-done><item-todo-done>150ml oat cream<item-todo-done><item-todo-done>2 250g pouches pre-cooked Beluga lentils<item-todo-done>
Crispy Tofu Topping
<item-todo-done>1 block of firm tofu<item-todo-done><item-todo-done>2 tsp garam masala<item-todo-done><item-todo-done>2 tsp onion powder<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done>
To serve
<item-todo-done> oat cream<item-todo-done><item-todo-done> Juice of 1 lime<item-todo-done><item-todo-done> red chilli<item-todo-done><item-todo-done> fresh coriander<item-todo-done><item-todo-done> Plant-based Naan bread or Roti<item-todo-done>
Before you start
Box grater and microplane | High speed blender | Preheat the oven to 200 degrees fan
Marinade tofu topper
- Press the tofu for 10 minutes to drain some of the liquid
- Using the large holes on your box grater, grate the tofu
- Toss the tofu in the garam masala and turmeric
- Drizzle over the vegetable oil
- Set aside to soak up the flavour
Prep the veg and blend the tofu
- Peel and finely chop the onion
- Peel and finely grate the garlic cloves
- Use a spoon to peel the skin off the ginger, and grate
- Rip the leaves from the coriander, finely chop the stems, roughly chop the leaves and save for later
- Chop red chilli
- Whizz the silken tofu in your blender until smooth and creamy
Make the base
- Heat the oil in the pan on a medium to low heat
- Once hot, add the onion and fry for 5-7 minutes until soft and translucent
- Add the garlic, ginger, coriander stems to the pan and fry for 2-3 minutes until fragrant, making sure they don’t burn
- Next, add the garam masala, ground coriander, chilli powder, ground cinnamon, salt, bay leaves and cook gently for 1 minute
- Stir through the tomato puree, silken tofu, lentils, water and cream
- Increase the heat and bring to the boil
- Reduce the heat to medium and simmer for 30 minutes, stirring occasionally
- You may need to add more water to loosen it
Bake the tofu
- Line a baking tray with parchment paper
- Spread the marinated tofu evenly on the tray
- Whack in the oven and bake for 20 minutes, stirring half way through
- The tofu is ready when it is golden and crispy
- Remove from the oven and set aside
Serve
- Squeeze the lime into the Dahl
- Divide between bowls, top cream, with crispy tofu, chopped coriander, red chilli
- Scoop up the curry with your naan breads