Panda’s Kitchen
Whole grain, plant based, made for the kitchen bench
Butter tofu curry in a bowl with basmati rice, cucumber and a lemon wedge

Vegan Butter Tofu Curry with Rice

Yoghurt-marinated tofu baked and folded through a smooth spiced tomato sauce — about 1 hour, 25 minutes of it hands on
Serves
serves

Ingredients

Method

  1. Marinate the tofuBowl
    • Tear or cut firm tofu into bite-size chunks. Press it first if it is holding a lot of water.
    • Mix soy yoghurt, lemon juice, garam masala, paprika, ground cumin, grated garlic clove, grated ginger and salt.
    • Fold the tofu through gently. Leave it while the oven heats.
  2. Heat the ovenOven
    • 200 °C.
  3. Bake the tofuOven tray
    • Spread the tofu out on a lined tray. Bake 20–25 minutes, until browned at the edges. Set aside.
    • A frying pan works too — brown it on the edges over medium-high heat. Start the sauce while it cooks either way.
  4. Soften the onionLarge pan
    • Cook finely diced onion in oil, or a splash of water, until soft — 6–8 minutes.
  5. Toast the spicesSame pan
    • Add minced garlic cloves, grated ginger and tomato paste.
    • Then garam masala, ground cumin, ground coriander, paprika, turmeric and chilli powder.
    • Cook 1 minute, stirring often, until it smells toasted rather than raw.
  6. Simmer the sauceSame pan
    • Add crushed tomatoes and stock or water.
    • Simmer 15–20 minutes, adding more stock if it gets too thick.
  7. Cook the riceMedium pot
    • Rinse basmati rice until the water runs clear, then drain.
    • Add water. Bring to the boil, then lid on, lowest heat, 10–12 minutes.
    • Off the heat, lid on, 5 minutes. Fork it through.
  8. Blend the sauceStick blender
    • Blend until smooth, for the restaurant-style texture. Leave it as it is if you would rather have some body to it.
  9. Finish the sauceLow heat
    • Turn the heat right down. Stir in soy yoghurt.
    • Do not let it boil hard after this or it will split. Blended silken tofu works in place of the yoghurt.
    • Add the baked tofu and simmer gently 5 minutes.
  10. Taste and adjustSpoon
    • Salt, lemon juice, and a little mango chutney or sugar if the sauce needs sweetness.
  11. ServeBowls
    • Curry over the rice.
    • Slice cucumber and toss it with lemon juice and salt.
    • Mango chutney, lemon wedges and fresh coriander on the side.

Nutrition per serve