Vegan Indian Butter Tofu
A rich and creamy vegan version of the classic Indian Butter Tofu, this dish features tofu simmered in a spiced tomato sauce with cashew cream for a luxurious texture. Perfect to serve with rice or naan, this dish is both satisfying and comforting, making it a great addition to any meal.
Equipment
- 1 Large skillet
- 1 Blender
- 1 Spatula
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 14 ounces 400g firm tofu (pressed and cubed)
- 2 tablespoons coconut oil - for frying
- 1 medium onion - finely chopped
- 4 cloves garlic - minced
- 1 tablespoon ginger - grated
- 1 can - 14 ounces crushed tomatoes
- 1/2 cup cashew cream - soaked cashews blended with water
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder - adjust to taste
- Salt - to taste
- Fresh cilantro - for garnish
Instructions
- Heat the coconut oil in a large skillet over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add the crushed tomatoes and spices. Simmer for 10 minutes until the sauce thickens.
- Add the cubed tofu and gently stir to coat. Cook for an additional 10 minutes.
- Stir in the cashew cream and adjust the seasoning with salt. Cook for another 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
This dish can be made ahead and served later. Also, if you're not a fan of tofu, you can substitute it with mushrooms or chickpeas. Pair this with vegan naan for a complete meal.
For extra spice, feel free to add more chili powder to suit your taste. If you're allergic to nuts, you can replace cashew cream with coconut cream.
Nutrition
Serving: 200gCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gSodium: 300mgFiber: 5gSugar: 6g
Tried this recipe?Please consider Leaving a Review!