Creamy Vegan Tofu Curry

Holy smokes has this curry been the shining beacon of this week for me! We are currently in the process of moving house and are at the point where everything just looks a mess. The point where you think it will NEVER be over. (Sorry, dramatic is just my default setting)

But this curry has definitely done some heavy lifting and pulled me through the process. I wrote this recipe after my brain weirdly took a trip down memory lane and recalled a delicious chicken curry my mum used to make. I haven’t had it in years, but it just popped into my head and would not leave. So, reader, I figured I should satisfy this craving as best I could.

All I could remember was that it had lots of tomatoes, was very creamy and hearty with some greens. I thought I’d take a stab at creating a tofu version and it certainly did not disappoint! In fact, I found it super hard not to go and eat the entire curry myself. But restraint had to be shown. Sadly.

This curry is super easy, and really doesn’t require very much effort at all. If you don’t have any soy or oat cream handy, then you can always try making it with a homemade cashew cream. Also, if the sauce is a tiny bit thick for you after pouring in the cream, just add a little almond milk to thin it out a little.

Give it a go and let me know how you get on!

Creamy Vegan Tofu Curry

Serves 4

Ingredients

1 Block of Extra Firm Tofu
2 tbsp Cornflour
3 tsp Turmeric
2 tsp Ground Coriander
1 tsp Chilli Powder
1 tsp Cumin Powder
1/2 tsp Garam Masala
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
2 tbsp Olive Oil
3 Garlic Cloves – minced
1-inch Ginger – grated
300g Baby Tomatoes – chopped in half
1 Onion – roughly diced
100g Spinach – roughly chopped
250ml Vegan Cream – (I used Oatly Creamy Oat)
2 tsp Fenugreek Leaves
2 tbsp Coriander Leaves
Salt and Pepper

Method

1. Press your tofu using desired method. Preheat oven to 200 degrees celsius.
2. Chop tofu into 1-inch cubes and toss the cubes in 2 tbsp of cornflour, 1 tsp of the turmeric, and 1 tsp of the coriander. Place on a baking tray and pop in the oven for 15 minutes. Remove from oven and set aside.
3. Place a large pan over medium-high heat and then add the 2 tbsp of olive oil. Add the cumin seeds and mustard seeds and cook until they start popping.
4. Add the garlic, ginger and onion to the pan and cook for a further 3-4 minutes or until the onion is beginning to soften. Pour in the remaining spices – 2 tsp Turmeric, 1 tsp Ground Coriander, 1 tsp Chilli Powder, 1 tsp Cumin Powder, 1/2 tsp Garam Masala and mix everything well – cook for a minute or two until fragrant.
5. Place the chopped tomatoes into the pan and cook for a further 5 minutes until they have softened.
6. Pour in the oat cream and add the spinach and fenugreek leaves to the pan. Mix everything very well and reduce heat to a simmer. Cook until spinach has wilted completely. Note:If you find the sauce is a little thick at this point, just add a little almond milk to thin it out to the desired consistency.
7. Add the baked tofu and coriander leaves then season as desired. Enjoy on a bed of rice and some naan bread!

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