Ingredients

• 2 blocks of white tofu
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• Sauce:
• 2 tablespoons vegan butter (or olive oil)
• 1 large onion, cut into small cubes
• 1 tablespoon grated fresh ginger (or 1 teaspoon dried)
• 2 cloves crushed garlic
• 1 tablespoon garam masala spice
• 1 teaspoon curry powder

• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 30 ml tomato paste
• Canned whole coconut milk
• Serving :
• 4 cups cooked white or brown rice
• Sliced ​​coriander
• Vegan naan bread

Cooking guidelines

Wrap a block of tofu in paper towels. Place a plate or pan on the wrapped tofu and place something heavy, such as books, on it. Let the tofu press for 20 minutes to get all the water out. You can skip this step if you get a very firm tofu.

Preheat the oven to 400 degrees and line the baking sheet with baking paper.

Cut the tofu into cubes and put it in a large resealable bag along with olive oil, cornstarch and salt. Close the bag tightly and mix everything thoroughly. Then pull the tofu out of the bag and spread evenly on a baking sheet and bake for 25-30 minutes until it is beautifully golden and crispy.

While baking the tofu, prepare the sauce: Dissolve 2 tablespoons of vegan butter in a large pan over a medium heat. Roast the onion in butter until golden, add ginger and garlic and sauté for another minute. Add spices, salt, tomato puree and coconut milk. Stir until smooth and then simmer for about 5-10 minutes, stirring frequently. When the tofu is ready, add it to the sauce and mix to wrap the pieces. Serve with basmati rice or vegan Naan bread. Garnish with chopped fresh coriander.