Butter Tofu Curry



Serves 2

  • 1 tbsp coconut oil 

  • 1 medium white onion (finely diced)

  • 4 garlic cloves (finely diced) 

  • 2x2cm knob ginger (finely diced) 

  • 50g vegan butter

  • 1 tsp ground cumin 

  • 1/2 tsp ground coriander 

  • 1/2 tsp ground turmeric 

  • Pinch of chilli flakes 

  • 1/2 tsp smoked paprika

  • 1 tbsp tomato puree 

  • 1 cup soy cream 

  • 1 cup soy natural yoghurt 

  • 280g Tofoo Co extra firm tofu

  • Rapeseed oil (for frying the tofu) 

  • 4 tbsp corn flour

  • Salt and pepper 


  1. Heat a large frying pan and add 1 tbsp of coconut oil. When the oil is hot add the finely diced onion, ginger and garlic. Season with salt and pepper and sauté for 5 minutes on a low-medium heat. 

  2. Next add the butter and spices and pan fry for a further 5 minutes. Don't let the spices burn, but also don't rush this process!  Add the tomato puree and continue for a further 2-3 minutes. 

  3. Add the cream and yoghurt and leave to simmer on a medium heat. Take care not to overheat the curry because the yoghurt will split. 

  4. Drain and blot the tofu. Slice into thin strips no more than 1 cm thick. Blot the strips well and carefully coat in corn flour. 

  5. Heat a large frying pan and add a thin layer of rapeseed oil. Fry the tofu until VERY crispy on both sides. Add tofu to the sauce and simmer for 5 minutes.

  6. Before serving taste and season with salt and pepper