Butter Tofu Curry
with Basmati Rice and Garlic Flatbreads
The iconic curry that has taken the world by storm, Butter Tofu Curry, is a classic for a reason, and this recipe proves it! Jam-packed with delicious spices and crispy tofu, and served with some steamy basmati rice and garlic flatbreads to catch all that delicious sauce. Clean up is going to be a breeze tonight!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
1 unit(s)
Yellow Onion
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
2 unit(s)
Tomato
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
56 mL
Cream
(Contains Milk)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Once the water is boiling, add rice, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat tofu dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook turning occasionally, until crispy and golden-brown all over, 6-7 min.
- Add tomatoes, onions, Indian Spice Mix and half the garlic puree to the pan with tofu. Cook, stirring often, until veggies soften slightly, 2-3 min.
- Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Season with salt and pepper, then stir to combine.
- Bring to a simmer. Once simmering, reduce heat to medium.
- Cook, stirring occasionally, until sauce thickens slightly, 8-10 min.
- Meanwhile, add flatbreads to an unlined baking sheet.
- Brush with 1 tbsp (2 tbsp) oil and remaining garlic puree. Season with salt.
- Bake in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on flatbreads so they don't burn!)
- When curry is done, remove the pan from heat.
- Add 3 tbsp (6 tbsp) butter. Stir until melted, 1 min.
- Fluff rice with a fork.
- Divide rice between bowls. Top with tofu curry. Tear garlic flatbreads and serve alongside.
If you've opted to get tofu, prep and cook it the same way as the chicken, turning occasionally until crispy and golden-brown all over, 6-7 min.