Spicy Tofu Jalfrezi

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OcadoLife

4 serving

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Prep time: 20 mins

Cook time: 10 mins

Serves: 4

Food 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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Ingredients Method

Ingredients

280g extra-firm tofu, liquid squeezed out and cut into bite-sized chunks
½ tsp ground turmeric
5 tbsp 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 piece of ginger
1 handful coriander, stalks and leaves separated; stalks finely chopped, leaves left whole to garnish
2 tomatoes, roughly chopped
2 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder
1 tsp garam masala
600g 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.