Back to all recipes
Ingredients
- 1 x block of 280g Smoked Tofoo
- 1 x 400g tin of chopped tomatoes
- 1 x 400g tin of butterbeans (drained and rinsed)
- 1 small red onion (peeled and sliced into half moons)
- 200 ml coconut cream
- 1 x tablespoon of unsalted butter or plant based alternative
- 1 x teaspoon smoked paprika
- 2 x teaspoon medium curry powder
- 1 x teaspoon cumin
- 1 x teaspoon garam masala
- 1 x tablespoon tomato paste
- 2 fat cloves of garlic (peeled and minced)
- 1 small knob of ginger (around 2cm, peeled and grated)
- 1 x green finger chilli (finely sliced)
- 1 x 15g bunch of fresh coriander (a small handful)
- Juice of 1 lime
- Flat breads / Naan breads to serve
- Brown or white rice to serve
- 2 x tablespoons of plant based or greek yoghurt to serve
- olive oil or vegetable oil for cooking
Get started
- Pre heat your oven to 190’c fan. Slice the smoked tofu into bitesized chunks, place on a baking tray and toss in a teaspoon of oil. Bake for 15-20 minuets, turning halfway through.
- Whilst the tofu is in the oven prepare your curry sauce. Heat a tablespoon of oil in a sauce pan set over a medium heat along with your butter. Add half of your sliced red onion and sauté until soft and starting to brown. Add the paprika, curry powder, cumin, garam masala and cook for 2 minutes until fragrant then add the tomato paste, ginger and garlic. Cook for a further 2 minuets then stir in the tinned tomatoes. Allow this sauce to simmer for 10 minuets on a low heat then stir in the butter beans, cook for a further 2 minuets before stirring in the coconut cream. Cover and cook for a further 5-10 minuets on a low heat, stirring every now and again. Loosen with a little water if the sauce is becoming too thick.
- Toss the remaining half of the red onion slices in the lime juice to gently pickle. set aside until ready to serve.
- Remove the roasted tofu from the oven and stir into the sauce. Cover and cook for a further 5 minuets. Turn the heat off but keep warm whilst you prepare your rice and naan or flatbreads.
- Cook you rice according to the pack instructions and warm your flatbreads or naan in the oven.
- Serve the smoked butter tofu curry alongside your rice, flatbreads or naan with a dollop of yoghurt. Scatter over your sliced green chillies, coriander leaves and pickled red onions and dig in!
- This curry keeps well in the fridge for up to 3 days in airtight containers. Reheat on the hob or in a microwave ensuring the curry is piping hot before eating.
Recipes galore!
Here’s a bunch of delicious recipes for everyone, from tofu newbies to tofoonatics.
