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Dinner + Condiments & Staples
Creamy Butter Tofu with Banana & Coconut Sambal + Wholemeal Roti Breads



Creamy Butter Tofu with Banana & Coconut Sambal

Rich, satisfying and deeply flavoured, this Butter Tofu is all the good things, and a recipe I am asked for often. It is vegan, however if coconut yoghurt isn't available and you aren't averse to dairy, feel free to use unsweetened Greek yoghurt instead. 

You will need to make the sauce ahead of time as the tofu needs to marinate in it for at least four hours. I usually do this step the night before and put it in the fridge to marinate overnight to save time the following day. 

You could use paneer instead of tofu, and in fact that would be more traditional and equally as delicious, but when I designed this recipe, I was trying to create a vegan option that didn’t require the added process of making paneer first. Also, as tofu is usually in my fridge and paneer isn’t always, it is only the marinating I need to think about ahead of time. 


Serves 4 - 6 


  • 2 cm piece of fresh ginger 

  • 3 cloves of garlic 

  • 1 large green chili, seeds removed 

  • 1 x 400 gram tin of tomatoes  

  • 1/3 cup of coconut yoghurt  

  • 1 cup of coconut cream 

  • ¼ teaspoon ground cloves 

  • ¼ teaspoon ground cardamom 

  • 2 teaspoons garam masala 

  • 1 teaspoon ground coriander 

  • ½ teaspoon cinnamon 

  • 1 teaspoon salt 

  • ¼ cup ground almonds 

  • 450 grams firm tofu (This is one and a half packets of tofu - I find as tofu is the only protein or vegetable in this dish one packet is not quite enough to serve four hungry people) 

  • 1 tablespoon coconut oil 

  • 1 teaspoon black mustard seeds 

  • 1 large onion, halved and sliced into thin crescents 

  • 1/8 teaspoon salt 

  • ¼ cup extra coconut cream 

  • 1 heaped teaspoon honey (or raw sugar if vegan) 

  • Fresh coriander to top 

Banana coconut sambal 

  • 2 bananas 

  • Juice from 1 lemon or lime 

  • 4 tablespoons thread or desiccated coconut 


  1. Begin by removing the skins off the ginger and garlic cloves and chop them finely together with the deseeded chili. Alternatively, I like to pound the ginger, garlic and chili together in a mortar and pestle to fully meld all the flavours.  

  2. Transfer the chili mixture to a blender and add the tomatoes and any juice from them, coconut yoghurt and coconut cream along with the ground cloves, ground cardamom, garam masala, ground coriander, cinnamon, salt and ground almonds. Blend together into a smooth sauce. 

  3. Cut the tofu into cubes roughly 2cm square. 

  4. Combine the tofu and sauce together and place into a container or bowl. Cover and refrigerate for at least 4 hours to marinate, or overnight. 

  5. Once the tofu has marinated, preheat your oven to 180.C 

  6. Heat the coconut oil in a large heavy-based casserole dish and add the mustard seeds, letting them pop for 30 seconds or so. Add the onions and the second measure of salt, and fry for 5 – 7 minutes on a medium high heat, until the onions begin to brown. 

  7. Carefully spoon the tofu out of the sauce and add to the onions. Gently fry ensuring the tofu doesn’t break up when turning. Cook for 5 minutes until slightly browned. The onion will be nice and coloured by now too – that is what you want as this will help to give the curry a lovely rich flavour. 

  8. Add the sauce to the tofu and onions. Stirring gently bring to the boil and cover with a lid or tinfoil. Place into the oven. 

  9. Cook for ½ hour stirring halfway through. Make sure you replace the lid straight after stirring to keep the steam and flavour in. 

  10. While the curry is cooking make the sambal. Peel the bananas and cut them into ½ cm slices. Add the lemon or lime juice and coconut and stir to combine. Set aside. 

  11. Once the curry has cooked for ½ hour add the second measure of coconut cream and the honey. Stir through and place the curry back into the oven uncovered for a further 5 minutes to thicken. 

  12. Best served banquet style with bowls of banana coconut sambal and fresh coriander, steamed basmati rice and plenty of Wholemeal roti breads, and of course a nice bottle of Merlot. 

** this recipe can be slow cooked on the stovetop if it suits you better. You will need to cover the dish and place it on a very low heat and stir a few times during the cooking process, making sure the bottom doesn’t burn. Finish the curry with the lid off once you have added the extra coconut cream and honey. 

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 Condiments & Staples
Wholemeal Roti Breads


Wholemeal Roti Breads

This is a very basic roti bread recipe that is quick and simple to make. The addition of hot water breaks down the gluten in the flour and gives a soft chewy texture. I try to use the hottest water I can, just off the boil. Keep in mind that you must knead the dough for 5 minutes, so your hands need to be able to handle the heat - just use the hottest water you can. 

As well as being a necessary companion to most curry nights, any leftover breads can be used as wraps the next day for lunch, perhaps filled with falafel and salad, or like my youngest likes to do, spread with refried beans and sprinkled with cheese.


With this in mind, you may want to double the recipe and freeze the other half of the breads. Make sure you cook them before freezing them and freeze in a single layer before stacking them together. 


Makes 8 breads 




  • 1 cup wholemeal flour 

  • 1 cup white flour 

  • 1 teaspoon salt 

  • 1 cup of very hot water 



  1. Mix the dry ingredients together in a bowl. 

  2. Add the hot water slowly, mixing it into the flours as you pour. You may not need the whole amount; you just want to add enough water until a pliable kneadable dough is formed. 

  3. Knead the dough for 5 minutes until it is smooth. 

  4. Place dough back into the bowl and cover with a damp tea towel. Let it sit for at least 20 minutes. 

  5. Divide the dough evenly into 8 pieces and roll each piece out on a floured board into a circular shape 3 – 4 mm thick. 

  6. Cook each roti bread in a dry pan over a high heat, pushing the bread down with a spatula as it cooks. This will cause the bread to puff up, enabling air bubbles in the roti. Flip after a minute and cook the second side until brown spots appear on the bottom of the bread. 

  7. Store on a plate and cover with a tea towel, stacking the roti up as they cook.

  8. **for a garlic roti variation, melt some ghee or butter, remove it from the heat and add some crushed garlic. Brush this mixture onto the hot cooked roti breads. 

Wholemeal Roti Bread
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