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Week 52 - Curried tofu and onion bhajis

The FINAL class in our 52 week series!

We started with curry so we'll end on a high... spiced mustardy tofu with crispy baked onion bhajis and a cucumber raita.


300g basmati rice

400g of firm tofu (press this overnight or for a few hours at least)

3 brown onions

2-3 medium vine tomatoes

1 lemon

1/2 cucumber

Bunch of asparagus OR tenderstem broccoli OR other green veg side

Plain, unsweetened yoghurt (enough for 4 for the side dip)

5tbs plain flour

Herbs & spices: small bunch fresh coriander, 3 garlic cloves crushed (or cheat), brown/black mustard seeds, cumin seeds, coriander powder, turmeric powder, stock (eg. Knorr pot), fresh/dried chillies


Garlic granules

1tbsp wholegrain mustard

Tomato puree


Oven on 180° · crush 4 cloves of garlic · slice fresh chillies (if using) · measure 300g rice · slice thinly the onions


These bhajis are baked rather than deep fried so they are healthier but don't worry, they will still be crispy!

In a mixing bowl:

  • 5tbsp flour

  • 1/2 - 1tsp garlic granules

  • 1tsp turmeric

  • Small handful of fresh chopped coriander

  • Optional spices: 1tsp of whatever might be lurking in your cupboard: paprika, coriander powder, garam masala. fenugreek, fennel seeds etc...

Add enough water to make a thick yoghurt texture, Chuck in 2 sliced onion and mix well until coated - this should be a bit like a thick coleslaw.

Grease a baking tray with a little oil (or greaseproof paper) and dollop on your bhaji mixture.

Bake for 20 mins and then check - it could take up to 40 minutes to get crispy depending on your oven.

Heat pan with olive oil to medium high heat.

Put your rice on.

When the oil is hot, add your 1 remaining sliced onion, coat in the hot oil and turn down to medium-low and cook until soft (maybe 6-8 mins).

While onion is cooking, make your:


In a nice bowl, tip in enough plain yoghurt for 4 people as a dip. Dice very finely 1/2 cucumber and tip on top. Add on some chopped coriander (or mint) and a squeeze of lemon. Stir before serving.

It's optional to add in a diced tomato if you like.

Mustard curry

So this is 'curried tofu' as opposed to 'tofu curry'. If you want to make this into a curry, add in a tin or coconut milk or tin of chopped tomatoes later on.

To your soften onions add in this order (and stir after each):

  • 3tsp mustard seeds

  • 1tsp cumin seeds (stir for 1 min)

  • 4 cloves of minced garlic

  • Fresh/dried chillies to taste

  • 2tsp coriander powder

  • 1tsp turmeric

Stir until smelling nice then add in a stock pot/stock cube, splodge of tomato puree and a few splashes of water to make a thick paste. Dollop in a tablespoon of wholegrain mustard if you are using.

Cut your tofu into strip (or cubes if you prefer) and gently stir into the sauce. Pop on a lid, put onto the lowest heat and let the tofu get curried in the sauce.

At this point you can add coconut milk/tinned tomatoes if you want a mustard curry. This takes about 20 mins.

Fabulous curried tofu from @peakettle290212

Green side

Before serving, prepare your green veg - stir frying simply goes well with all the other rich flavours.


Fresh coriander, sliced tomatoes and fresh lemon.

Beautiful feast from @shans_scran

If you fancy some rotis, use the quick and easy recipe from the Sri Lankan dinner we made in Week 22.

Tag us on Instagram if you use any of these recipes and we'll add you to our story! @cookwithkelly

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