Tofu Makhani recipe

Having a meat-free day this week? Try Harriet Emily’s tasty Tofu Makhani recipe. Bursting with flavor and protein-packed tofu, it’s a perfect mid-week meal.

Serves 2-3

Ingredients:

For the tofu:

1 450g pack Cauldron tofu

1tbsp oil of your choice

1tsp medium curry powder

1tsp turmeric

1tsp tikka spices

1tsp chilli powder

1tsp garam masala

1tsp ground cumin

Pinch salt

For the makhani sauce:

1 400g tin chopped tomatoes

1tbsp tomato purée

2-3cm piece fresh root ginger, grated

2 cloves garlic, crushed

1tsp chilli powder

1tbsp vegetable stock

250ml boiled water

20g ground almonds

1tbsp margerine/spread/butter of choice – I use Vitalite or pure

1tsp garam masala

½tsp ground coriander

½tsp cinnamon

Large handful of spinach

Firstly, add the tin of tomatoes, tomato purée, garlic, ginger, chilli powder, vegetable stock and boiling water to a large pan/wok on low-medium heat. Stir the mixture together, and then leave to cook and simmer for about 10 minutes.

In the meantime, prepare your tofu. Get the block of tofu, and chop it into bite-size cubes, around 3cm each. Then, drizzle a large pan (I like to use a large square griddle pan as it has more space), with the oil. Tilt the frying pan around so that the oil evenly covers it. Next, spoon and scatter each of the spices evenly onto the pan. Place the tofu pieces on top, and place onto a medium-high heat. Cook each side of the tofu for about 30 seconds or so and then continue to flip the pieces until each side is covered in spice. When the tofu has firmed up, and each side is cooked, stir the pieces around the pan to cover them in as much of the remaining spice as possible. When this is done, scrape the pieces, along with any stray spices into the pan with the curry sauce.

Now, that the tofu has been added in, stir in the ground almonds, butter/spread, garam masala, ground coriander, cinnamon and spinach leaves. Leave the curry to simmer and heat through for a final 5-10 minutes or so until the spinach has wilted and flavours have developed and come through. When this is done, remove from the heat and serve with whatever else you fancy.