BUTTER TOFU
Serves 1
Directions
- 1Mix yogurt, spices, garlic, and ginger until smooth in a bowl.
- 2Break the tofu into chunks and coat with the yogurt mixture.
- 3Add vegan butter to a pan over medium-high heat.
- 4Add the tofu chunks and fry for a couple of minutes until no liquid is left, then remove from the pan and set aside.
- 5Add chopped onion to the same pan and sauté for 2 minutes.
- 6Add diced tomatoes, ginger, and garlic and cook until the tomatoes release their liquid.
- 7Add tomato paste and spices, then fry for a minute.
- 8Add cashews and coconut cream, mix, and blend until completely smooth.
- 9Mix in the tofu.
- 10Serve over rice or with garlic naan.
- 11Garnish with coconut cream and fresh cilantro.
Ingredients
- 1 cup unsweetened vegan yogurt
- 2 tsp chili powder
- 2 tsp turmeric
- 2 tsp Garam Masala
- 2 tsp salt
- 3 garlic cloves
- 2 tsp ginger, minced
- 2 blocks (500-600 g) tofu
- 1 heaping tbsp vegan butter
- 1 onion, diced
- 3 garlic cloves
- 2 tsp ginger, minced
- 3 tomatoes, diced
- 2 tsp chili powder
- 2 tsp turmeric
- 2 tsp Garam Masala
- 2 tsp salt
- 2 tbsp tomato paste
- 0.5 cup cashews
- 1 can coconut cream
- garlic naan
- rice
- fresh cilantro
Equipment
bowlwhiskpanwooden spoonimmersion blender
Tips
- Optional: marinate the tofu for at least 30 minutes to allow it to soak up the flavors.
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