2-3tbspvegetable oil, divided(or 1 tbsp oil and spray oil for air fryer option)
1medium onion, finely diced
2medium carrots, finely diced
1tspcoriander seeds(or sub ground coriander)
1tspcumin seeds(or sub ground cumin)
2-3tbsptamari or coconut aminos
1tspsweetener (I used agave syrup)
1tbspcornflour (mixed into paste with splash of water)
400gsmoked tofu (or normal tofu if preferred)
2-3tbspnon-dairy milk or aquafaba
100ggluten-free breadcrumbs or plain cracker crumbs(check if vegan)
Remove the tofu from the packaging, drain off all the water and pat dry. If you don't have a tofu press, wrap it in a clean tea towel or several layers of kitchen roll, place on a plate and press with a heavy object like a frying pan. Do this for at least 1 hour.
Heat 1 tbsp oil in a small or medium saucepan on a medium heat. Add onions and carrots and cook until softened, around 7-10 minutes. Add splashes of water if the mixture becomes too dry.
When softened, add the spices and combine. Cook for 1 minute.
Add the water and cornflour/water paste and cook for a few minutes until thickened slightly. Set aside to cool.
Add cornflour to one small dish, non-dairy milk/aquafaba to another, and the breadcrumbs to a third. Slice the pressed tofu into 1/2-inch thick slabs. You should get 8 slabs out of a 396-400g block.
One by one, coat each tofu slab in cornflour, then milk, then breadcrumbs, ensuring they are all evenly coated. Repeat if necessary.
(For frying pan) Heat a frying pan with the remaining oil on medium heat. When hot, add the tofu slabs and cook for 4-5 minutes on each side until crispy.
(For air fryer) Preheat the airfryer for 3 minutes. Place each tofu slab in the airfryer basket, spray with spray oil and cook for 10 minutes or until crispy, turning halfway.
Meanwhile, either in a food blender/processor or with a handstick blender, blend your curry sauce until smooth, then return to the saucepan to heat through.
When all the components are ready and the sauce is heated through, serve with rice and your choice of vegetables or salad.
(Based on frying pan option) Calories: 383 Fat: 19.9g Saturated Fat: 3.3g Carbohydrates: 26.6g Sugar: 2g Fibre: 5.3g Protein: 21.1g