Butter Tofu
£10.80Price
The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It contains almonds, and is mildly spicy.
- Crispy tofu (ready-to-cook)
- Butter curry sauce (gluten-free)
- Coriander
- Sauce: vegan butter, rapeseed oil, water, garlic, Star anise, bay leaves, cumin, cinnamon, cloves, tandoori masala, corriander powder, cumin powder, tumeric, almond powder, kashimiri, sugar, salt, vegan yoghurt, vegan single cream, corriander, red pepper, green pepper, onion, carrot, plum tomato, garlic, green cardamoms, black mustard seeds, cumin seeds, red lentil, tomato ketchup, pure tomatoe, mango powder, and sugar.
- Veggie: coriander.
- Crispy tofu: tofu, corn starch, baking soda, and cinnamon powder.
Soy and tree nuts (almond).
- Put the crispy tofu directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes.
- Cook the sauce in a pan with a little oil over medium-high, then simmer (medium-low) until steaming hot.
- Add the cooked crispy tofu (from step 1) and stir to combine. Then place the meal in a serving bowl, sprinkle with coriander, and enjoy!
- Crispy tofu: refrigerated for up to 2 weeks or frozen for up to 1 year;
- Sauce: refrigerated for up to 1 month or frozen for up to 1 year;
- Veggies: refrigerated and consumed in 5 days.
