Again, I am going to use some creative freedom here, I’ve been playing around with this idea in my mind for a while. It contains tofu and veggies, so it ticks enough boxes for me!
Some people may find cooking with tofu a bit intimidating. I sure did! But, as in most cases, the internet is your friend, so with some virtual advice, I was ready for this,
- 1 packet firm silken tofu (I bought this from Woolworths)
- Cornflour (about 125g)
- Canola oil
- 1 onion, chopped
- 1 packet Denny’s Butter Chicken Curry Sauce
- 500 ml McCain’s frozen Butternut and Sweet Potato Mix
- Salt and Pepper
Drain the tofu and cut into cubes.
Add the cornflour in a medium sized bowl and season with salt and pepper.
Add a few tofu cubes to the cornflour and toss to coat. Handle a few at a time as to not to overcrowd the bowl.
Heat about 100ml canola oil a medium-sized pot and shallow-fry over a medium to high heat the tofu cubes until crispy. Again, only fry a couple of tofu cubes at a time.
Once crispy, remove the tofu from the oil and leave to drain on kitchen paper.
Clean to oil and crispy bits from the pot, add 50ml oil and heat to a medium heat.
Add the chopped onion and fry until translucent (about 5 minutes).
Add 2 cups frozen McCain’s Butternut and Sweet Potato mix.
Fry with the onions for a couple of minutes.
Add the tofu cubes.
Don’t stir the pot at this stage.
Pour the ready-made cook-in sauce over the tofu and veggie mix.
Carefully stir to be sure that the sauce covers all the other ingredients. The tofu is quite soft so be sure not to break it up.
Simmer on medium to low heat for 20 minutes.
And that is it! I know the photo probably doesn’t look very appetizing. I was so keen to dig in I didn’t bother to add any chili. a dash of yogurt and coriander, like I actually wanted to! I will definitely make this again though, it was so tasty! Will take better photos then as well, being a grey winters day in Gauteng, there wasn’t much natural light to work with.
Featured Image: Photo by Simona Sergi on Unsplash