Makes 4 portions

Ingredients

Sauce

1 tbsp sunflower oil
1 onion, diced
4 garlic cloves, crushed
2 carrots, peeled and sliced
1 inch of ginger grated
1 tbsp curry powder *
1/4 tsp ground turmeric *
1/2 tsp garam masala *
1 tbsp maple syrup *
2 tbsp soy sauce *
1 tbsp tomato puree *
550ml hot water mixed with 1 heaped tsp of bouillon *

Tofu

2 blocks of Clean Bean Tofu*
2 tbsp plain flour*
2-3 tbsp sunflower oil*
50ml Oat milk*
1 cup panko breadcrumbs (or regular breadcrumbs)
Salt and pepper*

To serve

Rice suggestion - Long Grain Brown & Wild rice (mixed as same cooking time)* 50-75g per portion. If using brown rice soaking a few hours before can be helpful but not essential.
Fresh seasonal herbs
Optional; seasonal veg

* items avaliable from Get Loose

Instructions

Start cooking rice, use twice as much water to rice. Low simmer 25 mins. Turn off heat leave covered for 5 mins.
Meanwhile, heat a tbsp of oil in a large frying pan on medium heat. Add onion.
Stir and let cook for a few minutes, then add the crushed garlic, grated ginger and peeled and sliced carrot.
Let this cook for 5 minutes then add the curry powder, garam masala and turmeric. Stir and cook for a further minute.
Add the maple syrup, soy sauce, tomato puree and vegetable bullion and leave to simmer for 10-15 minutes. The carrot should be soft.
Transfer to a blender, or use a hand blender to blitz until smooth, around 30 seconds.
Place it back in the pan on a low heat and leave for later. If you want the sauce a bit thinner, add some extra water.
In three separate bowls place the flour, milk and breadcrumbs. Season the breadcrumbs with some salt and pepper.
Cut each block of tofu into 4 slices so they are rectangular in shape. Use a washable napkin to pat them dry.
Place the tofu into the flour, then the oat milk and lastly the breadcrumbs. Make sure they are well coated at every stage. Gently shake off excess breadcrumbs, and place to the side until each tofu slice is coated.
In a frying pan add 2-3 tbsp sunflower oil on medium-high heat. Once hot, place the breaded tofu in, two or four at a time depending on the size of your pan. Fry on each side for a few minutes until golden brown. To fry the sides, use some tongs to carefully flip the tofu onto its side until golden brown all over.
If doing in batches, put completed tofu in oven at low heat to keep warm.
Slice the breaded tofu diagonally, and serve with the rice and curry sauce.
Top with some seasonal herbs and serve with seasonal vegetables if using.

Inspired by recipe from Cup Of Kale