Creamy Tofu Tikka with Flatbreads and Pickles with Tofuture
To celebrate Veganuary, I’ve teamed up with Tofuture to create a delicious creamy curry recipe using their fantastic, and super-useful, tofu press.
Ingredients
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
Instructions
- 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.
Notes
Serves 4