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–+ servings

Vegan Butter Tofu

Servings 4
Total Time 40 minutes
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Ingredients

Tofu Ingredients

  • 450 grams of firm tofu I prefer ‘firm’ over ‘extra firm’ for this recipe because firm tofu has a similar texture to paneer
  • 1/2 cup plain plant-based yogurt
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 1/2 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp salt

Butter Sauce Ingredients

  • 2 tbsp vegan butter
  • 1/2 small white or red onion chopped
  • 5 cloves garlic minced
  • 1 tbsp grated ginger
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 cup cashews soaked in water for at least two hours
  • 1 cup vegan cooking cream or full fat coconut milk
  • 400 ml crushed can tomatoes one small can
  • 1 tbsp granulated sugar

Instructions

  • Begin by preparing the tofu marinade. First, press the tofu to remove any excess water. Then, cut the tofu into 1/2-inch cubes and set it aside.
  • Combine the yogurt, garlic, ginger, garam masala, turmeric, and salt in a small bowl.
  • Mix in the tofu and ensure it is well coated. Allow it to sit for approximately 30 minutes.
  • As the tofu marinates, prepare the butter sauce. Place the butter and onions in a pan over medium heat. Sauté the onions for approximately 5 minutes, stirring frequently, until they become translucent.
  • Then, add the garlic and ginger and stir for approximately 2 minutes.
  • Add the spices and stir for one minute.
  • Add the crushed tomatoes, coconut milk (or cooking cream), cashews, and sugar. Mix thoroughly, then raise the heat a little. once the sauce begins to bubble, lower the heat and let it simmer for 10-15 minutes.
  • Take the sauce off the heat and allow it to cool as you bake the tofu.
  • Place the marinated tofu on a lined baking sheet and bake at 350 F (180 C) for 15 minutes.
  • As the tofu bakes, pour the sauce into a high-speed blender and blend until smooth. After blending, pour the sauce back into the pan.
  • Add the cooked tofu to the sauce.
  • Serve with basmati rice or garlic naan.