Creamy Tofu Tikka with Flatbreads & Pickles, made with the Tofuture Press
To celebrate Veganuary, I’ve teamed up with Tofuture to create a delicious creamy curry recipe using their fantastic, and super-useful tofu press.
This curry is a lightly spiced and creamy tikka that the whole family will love, and it includes little crispy nuggets of tofu to give the perfect texture. I’ve also added peas for both sweetness and pops of colour.
Served with fluffy flatbreads (of course!).
You can find the recipe below…
Why I love tofu…
For me, in the new world of plant-based meat alternatives, tofu reigns supreme. It’s delicious, high in protein and low in fat, and it’s been my staple throughout my vegan years.
However, it sometimes gets a poor reputation for lack of taste and texture.
The solution, is knowing how to prepare it, maximising the flavour in the cooking method and combining it with other flavour-tastic ingredients.
Tofu preparation, and the benefits of pressing
Tofu has a high water content, which sometimes compromises the amazing texture and flavour potential – enter the Tofuture Press!
I love mine, alongside my food processor, it is my most used kitchen aid.
Squeezing the water out of tofu prior to cooking using your Tofuture Press will enhance its texture and make it super crispy when you fry it.
In my earlier plant-based years, I would press tofu between books, which was laborious and rather messy, to say the least!
Now, my Tofuture Press makes tofu squeezing super-easy, and it gets all the of liquid out of any tofu you may choose. The clever design means the water is captured in the outer container with no fuss, and importantly no mess, yay!
As it did for me, the eureka moment for this game-changing gadget came for UK-based founders, Adam and Susanna Kittow, after they spent years pressing their tofu with tins and books, and mopping-up the unwanted water with kitchen roll. So, together they invented this unique tofu press, which is convenient, compact, and easy to use.
To use it, you simply pop your block of tofu inside the square open cavity, lock down the clamps and pop it in the fridge to let it work its magic. And, when it’s done, the outer tub doubles as a container for marinating – often an important step in many tofu recipes.
Also, and importantly, the Tofuture Press is BPA free and also dishwasher safe.
Tofuture have kindly given me an exclusive discount code for your use on Amazon here. Simply add the code REBELR10 at checkout. (Offer open to UK, US, CA & GE customers only).
I hope you enjoy this delicious Tofuture-pressed creamy tofu tikka curry, and of course your Tofuture Press when you receive it!
Creamy Tofu Tikka with Flatbreads and Pickles with Tofuture
For the paste
- 3 cloves garlic
- 1 thumb ginger—peeled
- 1 red chilli de-seeded
- 1 tsp coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground fenugreek
- 1 tbsp smoked paprika
- 3 tbsp desiccated coconut
- 2 tbsp oil
- 400 g firm tofu pressed and drained
- 1 onion roughly chopped
- 1 400 g tin chopped tomatoes
- 2 tbsp tomato purée
- 1/2 can coconut milk
- 150 g frozen peas
- 1 tsp sea salt
- First, drain and add your tofu to your Tofuture press. Pop in the fridge.
- Now make the paste by adding all the ingredients to a food processor. Blitz until smooth.
- Add the onion and oil to a large pan and cook for 8–10 minutes until soft.
- Now add the paste and cook for a couple of minutes.
- Add the tomatoes, tomato purée and coconut milk to the pan. Cover the pan and simmer for 15 minutes.
To cook the tofu
- Remove the tofu from the Tofuture press.
- Cut the pressed and drained tofu into large cubes.
- Pre-heat a frying pan with a little olive oil and place the first two slices in the pan with a pinch of sea salt.
- Cook on each side for 2–3 minutes, or until crispy. Set aside.
- Now add the peas, tofu, salt, and pepper to the pan.
- Stir to combine and simmer for a further minute.
- Serve with fluffy flatbreads and pickles.