This month BOSH! turns five years old, so we’re celebrating by sharing some of the tastiest BOSH! recipes in our repertoire. This week, we’re serving up the BOSH! Butter Tofu Curry!
Inspired by the Indian classic dish of buttered chicken, we can’t get enough of this Speedy BOSH! recipe. Next time you’re in the mood for a rich, creamy curry that’s full of flavour and completely reliable, give this recipe a whirl. Goes great with chapatis or a quick side salad.
Check out the recipe below.
2 tbsp plant-based butter
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
200ml coconut or oat cream
salt and black pepper
For the tofu puffs
2 x 225g blocks firm
(or pressed) tofu
4 tbsp cornflour
large pinch of salt
vegetable oil, for frying
2 x 250g pouches basmati rice
1 fresh green chilli
handful of fresh coriander leaves
plant-based naans or roti (optional)
2 large frying pans or casserole dishes | Microplane or fine grater | Kitchen paper | Sandwich bag or Tupperware container | Line a plate with kitchen paper
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 pinch of salt | Fry for 3–4 minutes, stirring occasionally | Add the spices and cook for 1 minute | Peel the garlic | Grate the garlic and ginger directly into the pan | 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
Prepare the tofu puffs
Pour a 1cm depth of oil into the second frying pan and set it over a high heat | Pat the tofu dry with kitchen paper and tear it into bite-sized chunks | Put the cornflour and salt into a sandwich bag or Tupperware container | Add the tofu chunks and shake until the chunks are well dusted | Carefully lower the dusted tofu pieces into the hot oil and cook until golden, crispy and puffed up, increasing the heat if necessary | Remove to drain on the plate lined with kitchen paper
Prepare the accompaniments
Heat the rice pouches in the microwave according to the packet instructions | Slice the limes into wedges | Finely slice the green chilli
Return to the curry
Add the plant-based cream and the remaining tablespoon of plant-based butter to the pan | Season with salt and pepper | Tip the puffed tofu into the curry sauce and stir until coated
Divide the curry between bowls | Scatter with coriander leaves and green chilli | Serve with the rice, lime wedges and naans or roti, if you like
We can’t wait until dinner time. Will you be giving this recipe a go?
Discover this and more in the BOSH! library right here.