Vegan Butter “Tasty” Tofu

It’s been a while since I posted. The last month has been hectic with law exams. This degree is taking me longer then I expected and every year it seems like any future prospects for law professionals are in decline. Apparently, math is the way to go now and the only good degree for careers of the future. Nevertheless, I’m still slugging away.

Now that things have slowed down, I’m in the process of getting together all the information, registrations and clearance I need to start a food van and get this GF Veg Beast on the road, fill that festival void of trying to find both Vegan and Gluten Free options. However, good food van’s are hard to come by and the really good ones have a pretty hefty price tag. So watch this space..♥♥

Hope everyone is enjoying the slow winding up of the year. The weather is getting warmer, which is nice. So, I went for a hike today and since it’s snake season every rustle in the bushes had me bolting down the track, needless to say, I finished the hike in a record 2hrs instead of the recommended 4hrs. Survived to blog again, snake bite free. Here’s a little something I whipped up a while ago. Pictures don’t do it justice. I did have someone taste test it and they approved the recipe “fit for blogging”, even went back for a second helping ;).



Tasty Tofu 

  • 1 block of firm tofu, diced.
  • 1 tablespoon of cornflour
  • 1 teaspoon of garam masala
  • 1/2 tablespoon of ground ginger
  • 1/2 teaspoon of hot paprika
  • 1/2 tablespoon of curry powder
  • A dash of sunflower oil

Tofu method

  • Mix the cornflour, garam masala, ginger, paprika and curry powder in a bowl.
  • Toss the diced tofu in the mixture till the cubes are well coated
  • Cover and set aside for 10mins
  • Heat the oil in a pan over medium heat, once hot, add the tofu cubes and brown and crisp each side, turning the cubes as needed, once all cooked, set aside.. Start on the sauce.


  • 1 can of diced organic tomatoes
  • 400ml can of light coconut milk
  • 1 medium brown onion diced
  • 1 teaspoon of curry powder
  • 1/2 teaspoon of hot paprika
  • 1/2 teaspoon of ground black pepper
  • 1 tablespoon of garam masala
  • 1/2 teaspoon of ground ginger
  • 1/2 tablespoon of salt
  • 2 tablespoons of tomato paste
  • Juice of one lemon
  • Dash of sunflower oil
  • 100g of baby spinach leaves

Sauce method

  • Heat the oil in a pan on medium heat, add onion and saute till translucent
  • Next, add in the curry powder, paprika, pepper, salt, garam masala, and ginger, stirring together till fragrant (2 mins), don’t let it burn
  • Next, stir in the tomato paste, tinned tomatoes, coconut milk and lemon
  • Bring to boil, then turn down to simmer.. slowly add the tofu pieces and baby spinach and fold them through the mixture.

Serve with basmati rice or with a baked potato. Nom nom..


Katri ♥