Tofu Pasanda

Our pasanda is a mild, creamy curry that tastes absolutely incredible. Our simple vegan version uses tofu and plant-based yogurt and if you ask us, it’s even better than the ‘real’ thing.

Ingredients

-1 people+

Metric

Method

1. 1

   Heat a little oil in a frying pan on a medium – high heat. Then use your fingers to break up the tofu into bite-sized pieces straight into the pan, and fry for 10-15 minutes or until golden and crispy on all sides. Then transfer the tofu to a bowl and put the pan back on the heat.

   
2. 2

   Add another drizzle of oil to the pan and fry the onion for 7 minutes or until translucent.

   
3. 3

   Meanwhile, cook the rice as per the packet instructions.

   
4. 4

   Add the garlic, ginger and all the spices to the pan and fry for 2 minutes.

   
5. 5

   Next stir the yoghurt, cream, ground almonds, maple syrup and generous pinch of salt and pepper into the pan. Then add a few tablespoons of water to loosen up the sauce. Simmer for 5 minutes until hot, then stir the tofu into the sauce and heat through for a minute.

   
6. 6

   Divide the rice between 2 bowls and spoon the curry over the top.

   
7. 7

   We like to finish with a sprinkling of chopped coriander and toasted almond flakes.