RecipesVegetarian and Vegetables

Tomato and Tofu Curry Recipe

This curry is made using tofu, a beancurd that comes in a block form.

Vegetarian
Tomato and Tofu Curry Recipe
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Ingredients

For the recipe:
  • 250g/ 9oz Tofu (when wet)
  • 1tbsp Sunflower oil
  • 80g/ 2¾oz Onion, finely chopped
  • 2 Garlic cloves, finely chopped
  • 400g/ 14oz Tinned tomatoes
  • 2tsp Steenbergs organic Turmeric
  • 2tsp Steenbergs Organic Coriander powder
  • 1tsp Steenbergs organic Cumin powder
  • ¼tsp Chilli powder(optional or more if you can take the heat)
  • 1tsp Black onion seeds (Steenbergs organic nigella seeds)
  • 1tsp Steenbergs organic brown mustard seeds
  • of ½ Juice lemon
  • of½ Juice orange
  • 1tsp Steenbergs organic Garam masala
  • 1tbsp Chopped fresh coriander leaves

This curry is made using tofu, a beancurd that comes in a block form. When it is pressed liquid squeezes out and this is discarded leaving a firmer texture, which works better in this curry

Tofu absorbs any flavours you put with it, improving an otherwise bland piece of food so get those flavours working for you with the recipe below.

Method

01
Prepare the tofu by putting the tofu in a bowl, then place a plate on top of it together with some weights. This will squeeze most of the water out of the tofu, giving a better texture to the tofu. As the tofu dries out, pour off the water. When dried through, chop the tofu into chunky 5cm pieces.
02
Heat the sunflower oil in a heavy based pot. When heated up, put the onion and garlic into the pan and cook until translucent. This will take around 4 – 5 minutes. As they turn clearer, add the ground spices and stir into the onion-garlic mix. Cook for around 1 minutes, then add the tinned tomatoes. Cook the tomato mixture for 5 minutes. At this stage, your need to blitz the tomato sauce either using a hand held blender or transferring the sauce to a food blender and whizzing it up. When smooth, transfer the sauce back to the pot.
03
At this stage, add the black onion seeds, black mustard seeds and fruit juices to the sauce and cook for 2 minutes. Add the tofu chunks and simmer for 10 minutes. Around 2 minutes before the end, add the garam masala and the chopped coriander leaves.