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Spicy Tofu Jalfrezi

Spicy Tofu Jalfrezi

By OcadoLifePublished on 12 October 2022Food stylist and writer Sonali Shah’s Spicy Tofu Jalfrezi is a good source of protein vegan curry that won’t break the bank. In her recipe, she fries the tofu for added texture and to boost the flavour, but it isn’t essential. Serve the dish with steamed basmati rice or naan if you like.
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Time and servings

30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time

Ingredients

  • 280 g of extra-firm tofu, liquid squeezed out and cut into bite-sized chunks
  • 0.5 tsp of ground turmeric
  • 5 tbsp of vegetable oil
  • 1 red onion, finely sliced
  • 1 red pepper, finely sliced
  • 1 green pepper, finely sliced
  • 6 garlic cloves, crushed or grated
  • 5 cm of piece of ginger
  • 1 handful of of coriander, stalks and leaves separated; stalks finely chopped, leaves left whole to garnish
  • 2 tomatoes, roughly chopped
  • 2 tbsp of tomato purée
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 0.5 tsp of chilli powder
  • 1 tsp of garam masala
  • 600 g of steamed basmati rice or naan, to serve (optional)

Method

  • Step 1

    Toss the tofu in a bowl with a good pinch of salt and half the turmeric.

  • Step 2

    Heat 2 tbsp oil in a large pan over a medium-high heat. Add the tofu and cook in batches for 3-4 mins until golden. Transfer to a plate lined with kitchen towel to drain.

  • Step 3

    Heat the remaining oil in the pan, add the onion and peppers and cook for 6-8 mins to soften. Add the garlic, ginger and coriander stalks; cook for 1 min. Add the tomatoes, purée, remaining spices (except the garam masala) and 200ml water; bring to the boil.

  • Step 4

    Add the tofu and simmer for 3-4 mins, to thicken. Stir in the garam masala and season. Scatter with the coriander leaves and serve with rice or naan if you like.