Tofu Tomato Curry


This tofu tomato curry is creamy and packed with flavour. It's honestly my new favourite comfort meal! It can also be prepped and served within 30 minutes, so if you're looking for something speedy this curry is perfect!

I absolutely love the combination of flavours, the chunky tomatoes and of course the tofu. It's amazing served with rice, naan or roti! 

So if you're looking for some meal inspo this week, whip up a batch of this delicious curry and I'm sure you will love it too.

You can find the video on how I made this recipe here.

Serves 2
You will need:

- 1 onion
- 4 garlic cloves
- 6 tomatoes
- 1 block extra firm tofu
- 2 tbsp vegetable oil
- 1/2 tbsp ground turmeric
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1/2 tbsp chilli powder
- Salt and pepper, to taste
- 2 tbsp tomato puree
- 400ml can coconut milk
- Handful fresh coriander


1. Dice the onion and garlic and set aside.
2. Slice the tomatoes into quarters.
3. Drain the tofu and cut into small cubes.
4. Pour the oil into the shallow cast iron casserole dish on medium heat.
5. Add the onion and garlic and saute until fragrant and the onion is translucent.
6. Add the tofu and all of the spices. Adjust the flavours to taste if necessary.
7. Cook the tofu for 5 minutes.
8. Add the tomato puree and coconut milk and stir to combine.
9. Add a small handful of fresh coriander and place the lid of the casserole dish on top.
10. Simmer for 10 minutes.
11. Serve the curry between two Verona Pasta Bowls, along with some rice or naan/roti.

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