Tofu And Apple Bhuna Curry

Written by  McDonald, T.  |  Date 25th of February 2021

This curry is out of this world!  It has a great assortment of textures and tastes that make every mouthful a different experience.   The fresh sweetness of the apple gives a great contrast to the medium spiciness to the curry.


  • Tofu x 100g
  • Apple x 1
  • Cabbage x 60g
  • Peas x 25g
  • Sweet red pepper or bell pepper x 1/4
  • Chili pepper x 30g
  • Onion x 1/4 
  • Mushroom x 2 small
  • Coconut cream x 2 tbsp
  • Tomato paste x 1 tbsp
  • Vegan milk x 150ml
  • Bhuna spice x 3 tsp
  • Cumin x 1/2 tsp
  • Cardamom pods x 4
  • Chopped tomatoes x 4 tbsp
  • Nutritional yeast with B12 x 1 tsp
  • Salt to taste
  • White pepper x 1/2 tsp
  • Lemon x 1/4

Marinade for tofu

  • Vegetable stock x 150ml
  • Garlic granules x 1 tsp
  • Tandoori Message spice x 1 tsp
  • Balsamic vinegar x 1 tbsp
  • Teriyaki sauce x1 tbsp
  • Mustard powder x 1 tsp


  1. Press the tofu for at least 3 hours and then cut it bite size into cubes 
  2. Mix all the marinade ingredients together
  3. Marinade the tofu all night
  4. Fry the chopped veg and marinated tofu in the coconut cream and some olive oil until the veg begins to soften and the tofu turns a golden brown
  5. Add the nutritionally yeast with B12
  6. Poor in the marinade 
  7. Add the chopped tomatoes and turn down the heat to a simmer
  8. Add the vegan milk, tomato paste, cumin powder and Bhuna spice
  9. Break open the cardamom pods and remove the seeds.  Add the seeds to the curry
  10. Add the sultanas  and the 1/4 lemon (keep the 1/4 of lemon in one piece)
  11. Simmer for about 30-40 minutes
  12. Fry the apple and add to the curry
  13. Serve and garnish with coriander

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