Plantain Tofu Curry

• bendras laikas: 21 minutes

Ingredientai

3 ripe plantains, chopped into chunks. Reserve one for presentation

280g (one block) of smoked tofu

2 heaped tablespoons peanut butter

4 large tomatoes, grated

1 white onion, diced

3 cloves garlic, minced

3cm piece of ginger, minced

2 tsp cornflour (for roasting the tofu to make it crispy)

1 tsp salt plus more to taste (some for the roasted tofu, some for the curry itself)

Olive oil

250ml veggie stock

2 tbsp tomato paste

1 tsp curry powder

1 tsp cumin

1 tsp coriander

Pinch cayenne pepper

To serve: quinoa or rice, vegan yoghurt, chilli flakes, fresh coriander, fried and salted plantains

Nurodymai

chop the onion, garlic and ginger. Break the tofu into small pieces (about 1cm), evenly coat in cornflour, oil and salt, then roast at 200c for 15 minutes or until crispy and golden

sauté the onion for 5 mins with a pinch of salt until translucent, then add the ginger, garlic and spices. Cook until fragrant, about 1/2 mins more, then add the tomato paste, grated tomatoes & chopped plantain. Cook down for a minute or two, then add the stock. Cook for 4/5 mins more until the curry begins to thicken, then add the crispy tofu. Season to taste.

slice the remaining plantain at an angle and fry until golden, flipping carefully with a fork half way. Remove and place on a kitchen towel, lightly salt whilst the plantain is still hot.

serve with rice, quinoa, yoghurt, fresh coriander, chilli flakes and fried plantain