Quick, filling and satisfyingly spicy, the tofu drinks in the delicious flavours and colours of the ginger, cumin and tumeric. It's cheap and easy to cook for big gatherings, too.


  • 250g firm tofu - cut into 1 cm cubes

  • 6 tbsp olive oil

  • 1 small red onion, finely chopped

  • 1 clove garlic, chopped

  • ½ - 1 red chilli, seeded and finely chopped

  • 1 tsp peeled and grated ginger

  • ¼ tsp turmeric

  • ½ tsp ground coriander

  • ½ tsp ground cumin

  • 1 tbsp tomato puree

  • 4 tbsp coconut cream

  • Fresh coriander

  • Naan bread to serve


  • 1.

    Dry the tofu on kitchen paper to dry as much as possible.

  • 2.

    Heat 4 tbsp olive oil in a frying pan and sauté the tofu until it is golden all over.

  • 3.

    Drain on kitchen paper.

  • 4.

    In a separate pan, heat a further 2 tbsp olive oil and fry the onion, garlic, chilli and ginger until softened.

  • 5.

    Stir in the dried spices and season with salt and pepper. Stir in the tomato puree and then the tofu – stirring until it is coated in the spices.

  • 6.

    Finally add the coconut cream and bring to an instant simmer. Remove from the heat and stir in the chopped coriander

  • 7.

    Serve with warm naan bread.

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