Butter Tofu Curry

MAINS

Feb. 18

Elevate your dinner game with a creamy, indulgent Butter Tofu Curry that promises a symphony of rich flavors and a velvety texture in every bite. Perfect for those nights when you crave comfort with a touch of elegance!

🍽 Servings: 5 🕓 Prep Time: 15 mins 🕓 Cook Time: 20 mins

INGREDIENTS

◦ 2 tbsp avocado oil
◦ 550g extra firm tofu*, teared into chuncks
◦ 1 yellow onion, chopped
◦ 2 cloves garlic, chopped
◦ 1 red bell pepper, chopped
◦ 1 whole cauliflower, chopped into small florets

◦ 4 tbsp garam masala
◦ 2 tbsp curry powder
◦ 1 tsp paprika
◦ 1 tsp turmeric
◦ 1/2 tsp black pepper
◦ 1/4 tsp ground ginger
◦ Pinch of salt

◦ 1 can (735ml) crushed tomatoes
◦ 1 can coconut milk
◦ 2 cups spinach
◦ 1/4 cup creamy natural peanut butter
◦ Handful fresh cilantro, chopped

◦ 450g bok choy, cut in half
◦ 1 tbsp avocado oil
◦ 1 tbsp water
◦ Sesame seeds

◦ 2 1/2 cups calrose rice, cooked

INSTRUCTIONS

1. In a pan on medium-high heat, add the oil. Once it’s hot add the tofu and cook until slightly golden.

2. Add the onion and the garlic. Cook until golden.

3. Add the red bell pepper, the cauliflower and the spices. Stir until all coated and cook for 1-2 minutes.

4. Add the crushed tomatoes, peanut butter and coconut milk. Stir until combined. Let simmer for 5 to 10 minutes.

5. Add the cilantro and the spinach and stir. Set aside.

6. In a large pan, add the oil and the bok choy facing down. Add the water and cook for 3-4 minutes. Top with sesame seeds.

7. Serve a couple of bok choy with the butter tofu and the rice. Top with fresh cilantro.

🌱 Enjoy every bite,

Martina.

*Note: you could substitute the tofu for cooked chickpeas if you want a soy-free recipe. Just add them in step 4 along with the crushed tomatoes, peanut butter and coconut milk.