Korma Tofu
£10.80Price
A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds and is and mildly spicy.
- Crispy tofu (ready-to-cook)
- Korma curry sauce (gluten-free)
- Coridander
- Sauce: rapeseed oil, water, star anise, bay leaves, fennel seeds, cinnamon, cloves, coconut powder, garam masala, corriander powder, cumin powder, tumeric, almond powder, mild madras, paprika, sugar, salt, vegan yogurt, vegan single cream, corriander, red pepper, green pepper, onion, carrot, plum tomato, garlic, green cardamoms, black mustard seeds, cumin seeds, and red lentils.
- Veggies: 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.
