Ingredients

The following ingredients have 3 Servings
  • 2 cups tomato passata
  • 1 cup single cream (vegan) (I used Alpro cream - you can also use coconut milk/cream)
  • 2 cups cubed extra firm tofu
  • 1 large onion
  • 3 cloves of garlic
  • 2 cm ginger ((1 tablespoon chopped ginger))
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/4 tsp salt
  • a pinch of black pepper
  • parsley or coriander to garnish
  • 2 tbsp vegetable oil

Instruction

  • Heat up the oil in a pan, peel and chop the onion, garlic and ginger.
  • Fry the onion with a pinch of salt on a low to medium heat until golden, then add the garlic and ginger and fry for a further 30 seconds.
  • Add the spices, and give it a good stir, then in go the passata and vegan cream.
  • Leave to cook with a lid on for about 5 minutes, so that the sauce can thicken a bit.
  • Add the cubed tofu, and stir gently, leaving it to cook for a further 2-3 minutes. Season with salt and pepper to taste.
  • Garnish with chopped coriander or parsley.