Let me start by saying I love Indian food. I love the spices, taste, consistency. Indian meals can be quite “heavy” at times, but it’s the kind of indulgence I let myself have every now and then. Today I’m sharing with you my tofu curry. I’ve made a ton of curry’s in my cooking life, however never have I made curry with tofu. I’ve tried it at Indian restaurants, but never made it myself. Obviously times have changed, and here is my first tofu curry! Which is lovely, spicy & aromatic.
This particular curry simply uses tofu, without other veg, however my plan was to also add chickpeas, unfortunately I had none at home. So let me know if you add chickpeas, and if it still tastes wicked!
Let’s Get Into It
Ingredients (serves 2):
-1 tbsp hemp oil (or any other health oil)
-Roughly 160g tofu pieces
-1 can tomatoes in their juices
-1 tbsp natural yogurt (or dairy free alternative)
-1 tbsp tikka masala spice
-1 tbsp madras curry spice
-1 tsp turmeric spice
-1 tsp garlic powder
-Himalayan salt and pepper to taste
-1 tsp raw honey (or other health sweetener)
-handful of coriander
Start by slightly sauteing the tofu pieces, for 2 mins roughly, so that they brown a little. Add the can of tomatoes, and let simmer for 5-7 mins on low heat, until heated well.
Add the spices & salt and pepper, and blend well using a wooden spatula. Let simmer for another 2-3 mins on low heat.
Add the honey, stir well. Add the yogurt, and stir until all blended together. Leave to simmer for another 3-5 mins on low heat.
Finally, finely chop the coriander and add to the curry mix. Blend well, and leave to simmer for 2 mins.
Serve with basmati rice, or your chosen grains. I used giant couscous in this instance.
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