To serve: chopped coriander, toasted almond flakes and chilli flakes
Remove the tofu from its pack, place between kitchen roll and leave under a heavy object, (I used a large chopping board) to remove as much excess water from the tofu, as possible. (However if you are in a rush use The Tofoo Co. Indian Spiced tofu, there is no need to drain it)
Mix together the cornflour, Lucy Bee Turmeric Blend, cumin and coriander and coat the tofu in the powder. Heat Lucy Bee Coconut Oil in a frying pan on a medium to high heat. Add the tofu and cook, turning until all sides have crisped-up. Remove from the pan and place on kitchen roll to remove any excess oil and set aside.
FOR THE SAUCE:
Add Lucy Bee Coconut Oil to the frying pan and once melted add the onion and fry until soft, over a medium heat, being careful not to burn the onion.
Add Lucy Bee Turmeric Blend, cumin, coriander and Lucy Bee Turmeric Powder to the pan, stir and allow the spices to cook for a few minutes. Remove from heat and stir the Lucy Bee Creamed Coconut and water into the onions. Allow to cool.
Once cooled, tip the onion mixture into a bowl, along with yoghurt, mango chutney, lemon juice and golden berries or raisins and mix together.
Add the tofu and coriander and stir to coat the tofu with the sauce. I like to leave this to stand for about 30 minutes or longer to allow the flavours to absorb.
Place into a serving dish and sprinkle extra coriander, toasted almonds and chilli flakes. Serve with a salad.
Note: the tofu can be substituted with cooked chicken, if you prefer.