Ingredients

400g firm tofu

2 tbsp cornflour

4 tbsp vegetable oil

5 tbsp tikka or madras paste

2 white onions, thinly sliced

1 tbsp tomato purée

500g tomato passata

200g creamed coconut

15g coriander, roughly chopped (optional)

100g plain or wholemeal flour, plus extra for dusting

1 tsp vegetable oil (for dough)

Instructions

Step 1: Preheat the oven to 230°C (210°C fan)/Gas 8. Drain the tofu on kitchen paper and slice in half horizontally, patting to absorb excess moisture. Tear the tofu into chunks and toss in a bowl with the cornflour, 1 tablespoon vegetable oil, and ½ teaspoon salt. Spread the coated tofu on a baking sheet and bake for 25 minutes.

Step 2: In the same bowl, combine the flour, a pinch of salt, 1 teaspoon oil, and about 65ml water to form a soft dough. Knead on a floured surface for 3 minutes, then cover and set aside while preparing the sauce.

Step 3: Heat the remaining 3 tablespoons of vegetable oil in a frying pan over medium heat. Add the tikka or madras paste and cook for about 1 minute until fragrant.

Step 4: Add the sliced onions to the pan and cook for 4-5 minutes, stirring occasionally. If the mixture starts to stick, add a splash of water. Cover the pan and cook for another 8-10 minutes until the onions are fully softened.

Step 5: Stir in the tomato purée, passata, and a pinch of salt. Let the sauce simmer for 5 minutes, then add the creamed coconut. Reduce the heat to low and occasionally loosen the sauce with a splash of water if it becomes too thick.

Step 6: Divide the dough into four equal balls. On a floured surface, roll each ball out to about 2-3mm thickness using a floured rolling pin.

Step 7: Heat a dry frying pan until very hot. Cook each roti for 1 minute per side, or until charred in spots. Keep the cooked rotis wrapped in a tea towel to stay soft.

Step 8: Remove the baked tofu from the oven and stir it gently into the curry sauce until well coated. Sprinkle with chopped coriander, if using, and serve alongside the fresh rotis.

Tips & Variations

For extra flavor, marinate the tofu in the spice paste before coating with cornflour.

You can swap creamed coconut for coconut milk, but the sauce will be thinner.

Add some chopped spinach or peas to the sauce for added nutrition and color.

Use wholemeal flour for the roti for a nuttier taste and more fiber.

Storage

Store leftover curry in an airtight container in the fridge for up to 3 days. Keep unused rotis wrapped in foil or a clean tea towel in the fridge for 1-2 days. Reheat the curry gently on the stove or in the microwave, adding a splash of water if it thickens too much. Warm rotis briefly in a dry pan or microwave wrapped in a damp cloth to soften.

FAQs

Can I use soft tofu instead of firm tofu?

Firm tofu holds its shape better during cooking and baking, so it is preferred for this recipe. Soft tofu will likely break apart and not achieve the same texture.

Is it possible to make this curry gluten-free?

Yes, substitute the plain flour with a gluten-free alternative to make gluten-free rotis. Also, check your spice pastes for any gluten-containing ingredients.