Tofu Jalfrezi Curry

Tofu Jalfrezi Curry

Tofu Jalfrezi Curry

Serves: 2 people

Prep time: 15 minutes + 10 minutes resting

Cook time: 20 minutes


250g firm tofu

1 medium carrot

½ red capsicum

2 tablespoons olive oil

1 clove garlic, diced

1 jar Bay’s Kitchen Jalfrezi Curry Sauce

1 cup basmati rice

Coriander to serve

Lime wedge to serve

Gluten free naan to serve (optional)


1. Place the tofu in between two sheets of paper towel and put a plate on top. Allow to stand for 10 minutes to drain excess moisture.

2. While tofu is draining, cut the carrot into rounds and capsicum into strips. Set aside.

3. Cut the tofu into large cubes.

4. Add 7 cups of water and rice to a saucepan. Bring to a boil, occasionally stirring. Once boiling, reduce heat to a simmer. Cook for 14 minutes. Drain rice to serve.

5. While the rice is cooking, add 1 tablespoon of olive oil to a frypan on medium heat. Cook the tofu for five minutes or until golden brown. Set the tofu aside.

6. Add in additional olive oil and garlic, cooking for 1 minute or until fragrant. Add in carrot and capsicum cooking for 5 - 7 minutes or until softened.

7. Add back in the tofu, followed by Bay’s Kitchen Jalfrezi Curry Sauce. Cook for 2 minutes ensuring tofu and vegetables are well coated in the sauce.

8. Place the rice in two bowls and top with curry. Serve with fresh coriander, a squeeze of lime and gluten free naan.

Recipe & photography credit: Lydia Taylor at @lowfodmapcooking,

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