Description
A creamy, buttery, tomato-based curry sauce with chunks of pan-fried tofu, tossed with penne pasta.
Ingredients
- 2 cups chopped vegan chick’n or tofu (or store-bought protein of choice)
- 1 tbsp oil for frying
- 2 tbsp vegan butter
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1 tbsp garam masala
- 1 tsp curry powder
- 1 tsp ginger
- 1 tsp ground coriander
- pinch of salt
- 1/3 cup tomato paste
- 1/4 cup water
- 400 ml can full fat coconut milk
- 200g penne pasta
- optional: extra vegan butter, fresh herbs and black pepper for garnish
Instructions
- Boil pasta according to pasta directions. Drain and set aside.
- To a large frying pan on medium-high heat, add the tofu and oil and fry about 5 minutes, stirring frequently, until browned. Remove from pan and set aside.
- Back into the pan on medium heat, add the vegan butter, garlic and onion and cook 3 minutes, until onion becomes translucent.
- Add the spices and salt and stir to combine. Add the tomato paste, water and coconut milk and stir again until combined. Bring to a gentle simmer for about 15 minutes, stirring frequently, until thickened slightly. Taste and add some more salt if necessary.
- Add the tofu and pasta to the pan and stir gently to coat.
- Serve with a bit of extra vegan butter for topping, fresh herbs and black pepper.
- Prep Time: 15 minutes
- Cook Time: 30