Slow Cooked Marinated Tofu Masala (Vegan friendly)

There are 2 ways to make this recipe, you can place all the sauce ingredients & the marinated tofu into the pot and slow cook, or you can marinate and bake the tofu, then blend the sauce to create a traditional thick smooth masala. We think it’s worth taking that extra time to create that truly authentic curry, perfect for meat free Mondays!

 

  • Heat the oven to 200c fan 180.
  • Place all the marinade ingredients into a bowl and mix well. Add the tofu, stirring gently to coat and set aside for 30 minutes.
  • Line a baking sheet or tray with foil and bake the tofu in a single layer for 15 minutes.
  • For the sauce; heat the vegetable oil in a frying pan over a medium heat, add the onion and begin to sauté until translucent and softened.
  • Reduce the heat and stir in the ginger, garlic and chilli, cooking for a further minute.
  • Add the spices and continue stirring for a further few minutes until fragrant.
  • Add the tomatoes, ½ can water, puree and coconut milk, stirring to combine.
  • Remove from the heat and using a stick or jug blender, whizz the sauce until smooth and creamy.
  • Pour into the slow cooker bowl, add the baked tofu and cook for 4-5 hours on Low or 3-4 hours on High.
  • Season with some salt to taste, add the lime juice and stir to combine.
  • Serve with some steamed basmati rice and some or all of our serving suggestions above.
Servings

3-4

Ingredients

Tofu marinade

  • 2 x 400g blocks of firm pressed tofu (press between paper towels for approx. 15 mins, then cube or tear into chunks)
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 tsp finely chopped ginger
  • 2 tsp finely chopped garlic
  • 1 tbsp vegetable oil

 

Masala Sauce

  • 1 tbsp vegetable oil
  • 1 medium onion, diced
  • 3 cloves of garlic, finely sliced
  • 1 “piece of ginger, finely sliced
  • 1 green chilli, seeds removed and finely sliced
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • 400g tin chopped tomatoes
  • 2 tbsp tomato puree
  • 400g coconut milk
  • Salt to taste
  • Juice of 1 lime

 

To serve – basmati rice, chopped coriander, dairy free yoghurt, cucumber slices, chapatti or naan bread.