Indian Tofu curry 🌿

DAY 7 of VEGANUARY | Tofu curry 🌿 This quick and easy tofu curry is an absolute WINNER. The crispy tofu is a perfect (and improved, in my opinion!) replacement for chicken and this one pan dinner also makes perfect meal prep as it continues to taste better as the days go by 🔥 Serves 2-3. For the tofu: ▫️ 1 block firm tofu ▫️ 1 tbsp cornflour ▫️ 1 tsp cumin ▫️ Salt, pepper, oil ▫️ 1 tbsp oil For the curry: ▫️ 1 onion, finely diced ▫️ 2 cloves garlic ▫️ 1 thumb ginger, grated ▫️ 1 tsp fennel seeds ▫️ 1 tbsp tomato puree ▫️ 1 tsp each of turmeric, cumin and ground coriander ▫️ 1/2 tsp hot chilli powder ▫️ 300ml passata ▫️ 200ml coconut milk ▫️ 1.5 tsp garam masala ▫️ Handful frozen peas ▫️ Handful spinach ▫️ Vegan yoghurt, fresh coriander and garlic naan to serve Tear your block of tofu into nugget sized pieces, then transfer to a bowl with the cumin, cornflour, salt and pepper. Coat well, then spread out evenly on a baking sheet, drizzle with oil and bake for 25 minutes. While the tofu is baking, you’ll make the curry. Start by frying off the onion, garlic, ginger and fennel seeds in oil. Be patient with this step, as you want the onion to be fully cooked down. Add in the spices and tomato puree, frying for a further 1-2 mins. Add in the passata and coconut milk. Once combined, add in the garam masala, peas and spinach. Simmer for 10-15 minutes until thickened and by which time your tofu should be ready to add in. Garnish with yoghurt and coriander and serve with rice & naan. ENJOY 🤍

Good

% Daily Values based on a 2,000 calorie diet