Vegan Butter Tofu & Vegetable Curry
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Indian
Author:
Spice Zen
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
35 minutes
Dietary Information
Gluten-Free, Nut-Free, Dairy-Free, Vegan
A comforting vegan curry inspired by the familiar flavours of butter-style sauces, made with golden tofu and colourful vegetables simmered in a creamy coconut and tomato base. Gently spiced, cosy and satisfying, this plant-based curry is easy to prepare and perfect for weeknight cooking, with plenty of flexibility to use seasonal vegetables.
Ingredients
Vegetables and Protein
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½ cup broccoli florets
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½ cup green beans, chopped
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1 red capsicum, cubed
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1 pack firm tofu, cut into 2 cm cubes
Curry Sauce
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2 tbsp Spice Zen Sunflower oil
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2 medium onions, smoothly blended (about 250 g peeled) (optional)
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1 tsp ginger paste
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1 tsp garlic paste (optional)
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1 tbsp Spice Zen Butter Chicken Spice Blend
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1 cup smooth tomato passata
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1 tbsp tomato paste
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½ cup water
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½ cup coconut cream
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1 tsp coconut sugar
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Salt, to taste
To Garnish
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Fresh coriander, finely chopped
Directions
Heat 1 tablespoon of oil in a wide pan over medium heat. Add tofu cubes and pan-fry for 4 to 5 minutes, turning gently, until lightly golden on all sides. Remove and set aside.
Add remaining oil to the same pan. Add onion, ginger and garlic and sauté for 2 to 3 minutes until soft and fragrant.
Add Spice Zen Butter Chicken Spice Blend and gently bloom.
Add passata, tomato paste, water and salt. Bring to a gentle boil, then reduce heat and simmer for 8 to 10 minutes until the sauce looks rich and glossy.
Add broccoli, green beans and capsicum. Simmer for 5 minutes until just tender.
Return tofu to the pan and stir gently to coat.
Reduce heat and stir in coconut cream and coconut sugar. Simmer for 2 to 3 minutes.
Garnish with fresh coriander and serve hot with rice.
Chef’s Notes
Pan-frying tofu first improves texture and helps it hold its shape in the sauce.
Keep vegetables slightly firm for colour and freshness.
Add a splash of water if the sauce thickens too much while simmering.
Recipe Note
Vegetable Swaps
This recipe works well with cauliflower, peas, zucchini or spinach. Adjust cooking time based on the vegetables used.
Sweetness
The coconut sugar balances tomato acidity. Adjust to taste or omit for a less sweet finish.
Mild, Kid-Friendly Option
Reduce the amount of spice blend slightly, or increase the coconut cream for a softer, milder finish.
Low-FODMAP Adaptable
This recipe can be adapted for a low-FODMAP approach by omitting onion and garlic. Use garlic-infused oil for flavour if desired and rely on ginger and spice blend for depth.
Texture
For a silkier sauce, ensure the onion and tomato are blended very smoothly before cooking.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
