Butter Tofu

• annokset: 2

Ainekset

2 tbsp butter

1 onion

2 tsp garam masala

2 tsp ground coriander

2 tsp ground cumin

2 tsp ground turmeric

1 garlic clove

thumb-sized piece fresh ginger

1 tbsp tomato purée

400ml passata

200ml coconut or oat cream

salt and black pepper

1 block tofu

4 tbsp cornflour

Ohjeet

Start with the curry: Add 1 tablespoon of the plant-based butter to a frying pan or casserole and set over a medium-high heat.

Peel and roughly chop the onion and add it to the pan with a pinch of salt. Fry for 3–4 minutes, stirring occasionally.

Add the spices and cook for 1 minute, then add in grated garlic and ginger. Add the tomato purée and fry for 2 minutes.

Pour the passata into the pan, bring to the boil, then reduce to a simmer. Leave to bubble while you make the puffs.

Cut the tofu into cubes and roll in cornflour, coating well. Fry in hot oil until crispy. Drain on a plate with a paper towel.

Prep any rice or accompaniments.

Into the curry, add another tbsp of butter, the cream, and the tofu, and season. Stir until coated.

Serve curry with rice and lime wedges.