Coconut Cream Tofu Curry

Steps

• 1
  Preparing the tofu: thoroughly press the tofu with paper towels to remove moisture. Then, cut it into approximately 2–3 cm cubes or tear it into larger pieces by hand — this will result in a nicer, crispier outcome.
• 2
  Frying: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. When the oil is hot, add the tofu pieces and fry them until golden brown on all sides (approx. 6–8 minutes). Remove the cooked tofu and set aside.
• 3
  Building the base flavors: Add another 1 tablespoon of olive oil to the same pan. Add the finely chopped red onion and sauté until translucent. Then, stir in the tomato paste and sauté together for about 1 more minute.
• 4
  Seasoning: Add the curry powder, garam masala, ground cumin, turmeric, garlic powder, and salt to the onion-tomato base. Mix thoroughly until the aromas are released and the spice blend becomes fragrant.
• 5
  Adding coconut milk: Pour the full-fat coconut milk into the pan and stir until smooth. Return the pre-fried tofu pieces and simmer over medium heat for 10–12 minutes, allowing the sauce to thicken slightly and the flavors to meld.
• 6
  Serving: Serve the finished coconut tofu ragout with hot cooked basmati rice — either on its own or complemented with a light salad.