Low and Slow, Big and Bold

Here’s a thing about smoked tofu in curry: it absorbs spice like nothing else. Every piece becomes a little flavour bomb. Add chunks of slow-cooked lamb and you’ve got a curry that rivals any takeaway — at a fraction of the environmental cost.

This is a big-batch, fill-the-freezer, eat-all-week kind of recipe. Make it on Sunday. Thank yourself until Friday.

🌱 The 75% Principle
75%
Plant-Based
+
25%
Meat
=
100%
Delicious

Ingredients

The Protein (3:1)

  • 1 pack lamb shoulder or neck fillet (400-500g), cut into 3cm chunks
  • 2 packs smoked tofu (400g each), cut into chunky rectangles
  • 1 pack firm tofu (400g), cut into chunky rectangles

The Base

  • 2 large onions, diced
  • 4 cloves garlic, grated
  • Thumb of ginger, grated
  • 2 fresh chillies, sliced (or 1 tsp chilli powder)
  • 1 can (400ml) coconut milk
  • 1 can (400g) chopped tomatoes
  • 200ml stock or water

The Spice Mix

  • 2 tbsp curry powder (medium or hot, your call)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala (add at the end)
  • 1/2 tsp cinnamon

To Finish

  • Handful of fresh coriander
  • Squeeze of lime
  • Basmati rice or naan

Instructions

1. Brown the Lamb

Heat oil in a large heavy pot or Dutch oven over high heat. Season the lamb with salt. Brown in batches — 3-4 minutes per side. Get proper colour. Remove and set aside.

2. Brown the Tofu

Same pot. Add the smoked and firm tofu pieces. You don’t need to press smoked tofu — it’s already firm. Press the regular tofu first (tea towel, heavy pan, 15 minutes).

Brown the tofu on two sides — 2 minutes each. Remove and set aside.

🌱 Why Smoked Tofu
Smoked tofu in a curry is a cheat code. It’s already got umami and smokiness built in. When it slow-cooks in spiced coconut sauce, it absorbs everything while keeping its structure. One pack smoked, one pack regular gives you two different textures in the same dish.

3. Build the Curry Base

Building the curry Turn heat to medium. Add the onions. Cook 8-10 minutes until golden and soft. Add garlic, ginger, and chillies. Cook 2 minutes.

Add ALL the spices (except garam masala). Stir for 1 minute until fragrant and the onions are coated.

4. The Slow Cook

Pour in the coconut milk, chopped tomatoes, and stock. Stir and scrape up any browned bits from the bottom — that’s flavour.

Add the lamb back in. Bring to a gentle simmer. Cover and cook on low heat for 40 minutes. The lamb needs time to get tender.

5. Add the Tofu

Add all the tofu. Stir gently — you don’t want to break it up. Cook uncovered for another 15-20 minutes. The sauce should thicken and the tofu will drink it in.

6. Finish

Sprinkle in the garam masala. Stir. Taste. Adjust salt, add lime juice, more chilli if you want heat.

Scatter coriander on top. Serve with rice or naan.

Be Kind to Future Self

This makes 8 big portions. It’s a freezer hero.

  • Eat 2 tonight — with too much naan
  • Fridge 2 — better the next day, honestly
  • Freeze 4 — into containers. Defrost overnight in the fridge. Reheat in a pan until bubbling. The tofu will have an even meatier texture after freezing.

Rice tip: Freeze rice in portions alongside the curry. Microwave from frozen — 3 minutes with a splash of water, covered.

Make It Different

  • Use beef: Swap lamb for braising steak. Same method, same timing.
  • Chicken version: Use chicken thighs. Reduce slow-cook time to 25 minutes.
  • Hotter: Add a scotch bonnet. You’ve been warned.
  • Creamier: Stir in 2 tbsp yoghurt at the end (off the heat so it doesn’t split).
  • More veg: Throw in a diced aubergine with the onions, or a handful of spinach at the end.

Nothing is sacred. It’s your curry.