Creamy Vegan 'Butter' Tofu

Introduction
Tonight's dinner embraces the lush, buttery textures of vegan ingredients, transforming them into a sumptuous, comforting meal. This creamy vegan 'butter' tofu recipe is inspired by the rich flavors of Indian butter chicken but crafted entirely from plant-based components.
Ingredients
- 200g firm tofu, pressed and cubed
- 2 tbsp vegan butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (400 ml) coconut milk
- 2 tbsp tomato paste
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1/2 tsp chili powder
- 1/2 tsp cumin powder
- Salt to taste
- Fresh cilantro, chopped for garnish
Instructions
- Heat the vegan butter in a large skillet over medium heat.
- Add the onions and sauté until they are soft and translucent.
- Stir in the garlic and ginger, and cook for another minute until fragrant.
- Mix in the tomato paste and all the spices (garam masala, turmeric, chili powder, cumin), and cook for 2-3 minutes.
- Add the cubed tofu and gently toss to coat with the spice mixture.
- Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat and let it cook for about 10 minutes, or until the sauce thickens.
- Season with salt to taste and garnish with fresh cilantro before serving.
Enjoy this delightful vegan butter tofu with a side of fragrant basmati rice or warm naan bread. It's a perfect dish to warm up your evening with its rich flavors and satisfying, creamy texture.
Hiroshi
Nutritionfacts | Calories: 285, Fat: 22g, Carbohydrates: 15g, Protein: 12g |
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Preparation Time | 30 minutes |
Allergy Information | Contains soy (tofu), coconut (coconut milk) |