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, diced small
• 1 tablespoon grated fresh ginger (or 1 teaspoon dried)
• 2 cloves of crushed garlic
• 1 tablespoon garam masala
• 1 teaspoon curry powder

• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 30 ml tomato paste
• 1 canned full-fat coconut milk
• Serving:
• 4 cups cooked white or brown rice
• Chopped cilantro
• Vegan naan bread

Cooking guidelines

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

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

Cut the tofu into cubes and place it in a large resealable bag along with the olive oil, cornstarch and salt. Close the bag tightly and mix everything in it well. Remove the tofu from the bag and spread evenly on the baking sheet and bake for 25-30 minutes until beautifully golden and crispy

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