Tofu pasanda

Tofu pasanda

Tags

Rice
Curry
Tofu

Cook

Ingredients

  • Rice
  • 2 blocks tofu
  • 2 tsp oil
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp of cayenne
  • 1 tsp turmeric
  • 1 tbsp lemon juice
  • 1 onion, finely diced
  • 6 garlic cloves, minced
  • 1 inch ginger, minced
  • ¼ tsp chilli flakes
  • 1 tbsp garam masala
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 8 tbsp vegan yoghurt
  • 1 cube vegetable stock
  • 1 tomato, chopped
  • 1 red pepper
  • 1 green pepper
  • 50g creamed coconut
  • 2 tsp maple syrup
  • Coriander, roughly chopped
  • 6 tbsp flaked almonds

Steps

  1. Drain and press the tofu. Mix ingredients from oil to lemon juice and season with salt and pepper.
  2. Break the tofu into bite-sized pieces and marinate in sauce for at least an hour.
  3. Heat a little oil in a frying pan on a medium heat. Add the tofu and cook until golden brown. Set aside.
  4. Return the pan to heat with a drizzle of oil and add the onion and a pinch of salt. Cook until translucent.
  5. Add the ginger and garlic with the garam masala, cinnamon and turmeric, cook until fragrant.
  6. Chop your creamed coconut roughly. Dissolve in 250ml of boiled water.
  7. Crumble in the stock cube, and add the tomato, coconut cream and a pinch of sugar.
  8. Mix well and bring to a simmer. Add the tofu and cook for five minutes.
  9. Add the yogurt and stir well. Serve over rice and sprinkle with toasted almond flakes and coriander.