Vegan Tofu curry power bowl
 
 
Ingredients
  • 1 block firm tofu, drained and cut into cubes (2cm x 1cm)
  • For the Marinade:
  • 1 Tbsp natural, unsweetened yoghurt (sub 1 Tbsp olive oil if making vegan)
  • ½ tsp cumin
  • ½ tsp coriander powder
  • ½ tsp tumeric
  • 1 tsp salt
  • 1 tsp garam masala
  • For the base curry:
  • 2 Tbsp canola oil (sub vegetable oil, sunflower oil, olive oil)
  • 1 Tbsp olive oil spread (sub ghee or butter if not vegan)
  • 1 tsp chilli flakes (more or less depending on your taste)
  • 1 tsp crushed ginger
  • 2-3 green chillis, chopped very finely (do not add if you don't want it spicy)
  • 10 cardamon seeds (sub 1 split cardamon pod)
  • 8 black peppercorns
  • 3 cloves
  • 1 large cinnamon stick
  • 1 tin chopped tomatoes ( I use tinned cherry tomatoes)
  • 2 red onions, chopped very small in a blender or food processor
  • 1 tsp salt
  • 2 tsp cumin seeds
  • 1 tsp garam masala
  • 3 cloves garlic, finely diced
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp tumeric
  • 1 tsp tomato puree
  • 1 tsp tomato sauce
  • 1 Tbsp honey (sub maple syrup if vegan)
  • 1 handful fresh coriander
Instructions
  1. Put all of the marinade ingredients into a bowl and whisk until smooth.
  2. Add the tofu pieces to the marinade, make sure each side of the tofu is covered in marinade and put in the fridge for at least 30 minutes.
  3. Place the oil and olive oil spread in a pan, allow it to heat slowly.
  4. To the pan add the cinnamon stick, cloves, peppercorns, red chilli and cardamon and fry over a medium heat. You may want to put a lid on the pan at this stage as some of the ingredients can fly out.
  5. Add the cumin seeds to the pan and fry for 10 seconds.
  6. Add the onions. Cook the onions until completely soft (approx. 10 minutes). Stir occasionally so that they don't stick to the bottom.
  7. Add the tomatoes, garlic, honey, salt, cumin powder, coriander powder, tumeric, ginger, chillis (optional), tomato puree and ketchup.
  8. Turn the heat down and put a lid over the pan. Cook the sauce for 20 minutes on a low heat, stirring occasionally.
  9. Allow the sauce to sit off the hob until the tofu has marinated for 30 minutes.
  10. In a pan fry the tofu so that it is brown on all sides.
  11. Add the tofu and any additional marinade to the curry sauce and cook for an additional 10 minutes on a low heat.
  12. Stir in the garam masala a few minutes before serving.
  13. Sprinkle fresh coriander over the top.
  14. Serve with perfectly steamed basmati rice.
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/vegan-tofu-chicken-curry-power-bowl/