Tofu vegan curry recipe
 A delicious, rich, vegan curry made with store cupboard spices and firm tofu. Make double and freeze the remaining for another time. Each serving (without the optional serving suggestions) provides 573 kcal, 20g protein, 66g carbohydrates (of which 14.5g sugars), 24g fat (of which 5g saturates), 6g fibre and 0.45g salt. 1 tbsp olive oil2 large garlic cloves, finely grated2½cm /1in fresh ginger, finely grated1 tsp ground cumin½ tsp paprika½ tsp garam masala 1 tbsp olive oil 2 large garlic cloves, finely grated 2½cm /1in fresh ginger, finely grated 1 tsp ground cumin ½ tsp paprika ½ tsp garam masala 280g/10oz firm tofu, cut into 3cm/1¼in cubes1 small red onion, finely chopped80g/3oz vegan ‘butter’ 280g/10oz firm tofu, cut into 3cm/1¼in cubes 1 small red onion, finely chopped 80g/3oz vegan ‘butter’ drizzle olive oil4 garlic cloves, crushed or grated2½cm/1in fresh ginger, grated2 bay leaves1 tsp garam masala½ tsp paprika500ml/18fl oz passata1 tbsp brown sugar½ tsp ground turmeric 4 green cardamom pods, crushedsalt, to taste drizzle olive oil 4 garlic cloves, crushed or grated 2½cm/1in fresh ginger, grated 2 bay leaves 1 tsp garam masala ½ tsp paprika 500ml/18fl oz passata 1 tbsp brown sugar ½ tsp ground turmeric 4 green cardamom pods, crushed salt, to taste 180g/6oz basmati rice, rinsed 1 bay leaf 180g/6oz basmati rice, rinsed 1 bay leaf handful fresh coriander, roughly choppedcoconut yoghurtfresh naan bread or poppadums and chutney handful fresh coriander, roughly chopped coconut yoghurt fresh naan bread or poppadums and chutney Method For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set aside for a minimum of 30 minutes.To make the ‘butter’ sauce, heat the oil in a pan and fry the garlic for one minute. Add the remaining ingredients, 125ml/4fl oz water and season to taste with salt. Simmer for 20 minutes.Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch of salt. Bring to the boil for 2–3 minutes. Reduce the heat, cover and simmer gently for a further 12 minutes, or until all the water has been absorbed and the rice is fluffy.Fry the marinated tofu with the red onion and the vegan ‘butter’ over a medium-high heat for 12-15 minutes, turning regularly until brown on all sides. Tip the tofu into the ‘butter’ sauce.Drain the rice and serve alongside the tofu, removing the bay leaves and cardamom pods from the sauce before serving. Garnish with fresh coriander, and serve with a dollop of coconut yoghurt, naan or poppadoms and chutney. For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set aside for a minimum of 30 minutes. For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set aside for a minimum of 30 minutes. To make the ‘butter’ sauce, heat the oil in a pan and fry the garlic for one minute. Add the remaining ingredients, 125ml/4fl oz water and season to taste with salt. Simmer for 20 minutes. To make the ‘butter’ sauce, heat the oil in a pan and fry the garlic for one minute. Add the remaining ingredients, 125ml/4fl oz water and season to taste with salt. Simmer for 20 minutes. Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch of salt. Bring to the boil for 2–3 minutes. Reduce the heat, cover and simmer gently for a further 12 minutes, or until all the water has been absorbed and the rice is fluffy. Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch of salt. Bring to the boil for 2–3 minutes. Reduce the heat, cover and simmer gently for a further 12 minutes, or until all the water has been absorbed and the rice is fluffy. Fry the marinated tofu with the red onion and the vegan ‘butter’ over a medium-high heat for 12-15 minutes, turning regularly until brown on all sides. Tip the tofu into the ‘butter’ sauce. Fry the marinated tofu with the red onion and the vegan ‘butter’ over a medium-high heat for 12-15 minutes, turning regularly until brown on all sides. Tip the tofu into the ‘butter’ sauce. Drain the rice and serve alongside the tofu, removing the bay leaves and cardamom pods from the sauce before serving. Garnish with fresh coriander, and serve with a dollop of coconut yoghurt, naan or poppadoms and chutney. Drain the rice and serve alongside the tofu, removing the bay leaves and cardamom pods from the sauce before serving. Garnish with fresh coriander, and serve with a dollop of coconut yoghurt, naan or poppadoms and chutney.