Butter Tofu Curry

• Plant-based Butter :1 tbsp
• Onion :0.5 unit
• Salt :0.5 tsp
• Garam Masala :1 tsp
• Ground Coriander :1 tsp
• Ground Cumin :1 tsp
• Ground Turmeric :1 tsp
• Garlic Clove :0.5 unit
• Fresh Ginger :0.5 thumb-sized piece
• Canned Tomato Puree :0.75 cup
• Coconut Or Oat Cream :0.25 cup
• Black Pepper :0.25 pinch
• Vegetable Oil :2 tbsp
• Tofu :0.5 block
• Cornstarch :2 tbsp
• Lime :1 unit
• Fresh Green Chile :0.5 unit
• Fresh Cilantro Leaves :0.25 handful
• Basmati Rice :1 (8.5 oz) pouch

Steps

1. Start with the curry: Add 1 tbsp of plant-based butter to a skillet over medium-high heat. Roughly chop the onion and add it to the pan with a pinch of salt. Fry for 3–4 min, stirring occasionally.
2. Peel the garlic and grate it along with the ginger. Add to the pan and fry for 1 min.
3. Add the tomato paste and fry for 2 min. Pour in the tomato puree, bring to a boil, then reduce to a simmer. Leave to bubble while you make the puffs.
4. Prepare the tofu puffs: Pour 2 tbsp of oil into another skillet and set it over high heat. Pat the tofu dry with paper towels and tear it into bite-sized chunks. Put the cornstarch in a sandwich bag and add the tofu chunks, shaking until well dusted.
5. Carefully lower the dusted tofu pieces into the hot oil and cook until golden, crispy, and puffed up. Remove to drain on paper towels.
6. Prepare the accompaniments: Heat the rice pouch in the microwave according to package instructions. Slice the lime into wedges and finely slice the green chile.
7. Return to the curry: Add the coconut cream and remaining 1 tbsp plant-based butter to the pan. Season with salt and pepper. Tip the puffed tofu into the curry sauce and stir until coated.
8. Serve: Divide the curry among bowls. Scatter with cilantro leaves and green chile. Serve with rice, lime wedges, and naan or roti if you like.