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Indian Tofu Curry

yield: 3 total time: 25 minutes
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Ingredients

  • 2 cups tomato passata
  • 1 cup single cream vegan I used Alpro cream - you can also use coconut milk/cream
  • 2 cups extra firm tofu cubed
  • 1 large onion
  • 3 cloves garlic
  • 2 centimeters ginger 1 tablespoon chopped ginger
  • 1 tablespoon Garam Masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • parsley or coriander to garnish, optional
  • 2 tablespoons vegetable oil
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