Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Serves: 4

Prep time: 15 mins

Cooking time: 30 mins


  • TOFU
  • 450g extra firm tofu, pressed, cubed
  • ½ tsp garlic powder
  • 1 tsp garam masala
  • 1 tbsp tapioca starch
  • 1 tbsp oil
  • 1tbsp oil
  • ½ tsp pink rock salt
  • 2 medium onions, thinly sliced
  • 2 tsp crushed garlic
  • 1 tbsp grated ginger
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cardamon
  • ½ tsp cayenne
  • 3 bay leaves
  • ¼ tsp ground cinnamon
  • ½ cup tomato paste
  • 1 tsp natvia, or sweetening
  • 400ml can coconut full fat milk
  • 3 tbsp almond meal


  • Place tofu cubes into a bowl, sprinkle with garlic, garam masala, tapioca and oil.
  • Mix to coat, heat frying pan to medium and add oil, then add tofu and fry until crisp.
  • Set aside, and make the sauce.
  • Heat oil in same pan, add onion and extra salt and cook until translucent.
  • Add garlic and ginger and cook 3 minutes, add spices, bay leaves  and mix well.
  • Add tomato paste, natvia and a little water, mix well and cook 3-4 minutes.
  • Add coconut milk and almond meal and stir to combine and bring to the boil.
  • Add crispy tofu, mix well and simmer on medium heat for 5 minutes.
  • Add more salt if needed.
  • Garnish with coriander and coconut yoghurt.



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