Mushroom & Tofu Butter Curry

Chop the mushrooms into bite-size pieces. Cube the tofu into small cubes. Finely chop the onion, mince the garlic and ginger.

Cook your rice according to package instructions.

Melt 1 tbsp vegan butter in a large frying pan on medium high heat. Add the mushrooms with some salt and pepper and cook for about 5-7 mins, until they are golden and caramelised. Remove them from the pan and set them aside in a bowl.

Remove the mushrooms from the pan and melt another 1 tbsp of butter on medium high heat. Add the tofu and cook for about 5 mins, tossing occasionally, until they are golden on each side, about 5 mins. Add 1 soy sauce, stir for 1 minute and then remove from the pan and add them to the bowl with the mushrooms.

Heat 2 tbsp of olive oil, Cook the onion for about 5 mins until translucent, then add the garlic and ginger, spices, and 1 tbsp of butter. Cook for about 3 mins until all of the flavours have combined, then stir through the passata and tomato paste. Add the coconut milk and simmer for 5 mins until the sauce has thickened. Add the mushrooms and tofu back into the pan. Simmer for another 5 mins all together until the sauce has thickened a little more and all of the flavours have absorbed into the tofu.

To serve, dish the rice out into bowls and spoon over the curry. Finish with coriander leaves and some more chilli flakes or fresh chilli if you like.