Creamy Butter Tofu
This veganized butter chicken alternative is a cozy dinner favorite! Beautifully spiced and incredibly creamy, it features grilled tofu for great texture. Blended cashews and coconut milk add a velvety smoothness to this flavorful curry, perfectly paired with warm naan.
Instructions
- 1
Soak cashews (33 g) in boiling water until softened.
- 2
Preheat oven to 200°C and line a baking tray.
- 3
In a bowl, combine firm tofu (450 g), soy yogurt (130 g), garam masala (2 tsp), ground cumin (1 tsp), ground coriander (1 tsp), turmeric root (0.5 tsp), and salt (1 pinch).
- 4
Spread tofu on the tray and bake for 20 minutes until golden.
- 5
Heat vegetable oil (1 tbsp) in a pot. Sauté onion (1), garlic cloves (5 clove), jalapeno (1), and ginger (2 tsp) until golden.
- 6
Add garam masala (1.5 tbsp), ground coriander (1.5 tbsp), ground cumin (1.5 tbsp), cayenne pepper (0.25 tsp), and salt (1 tsp). Toast spices for 1 minute.
- 7
Add canned tomatoes (400 g), coconut milk (400 ml), tomato paste (65 g), agave syrup (0.5 tbsp), and the drained cashews.
- 8
Blend sauce with an immersion blender until smooth. Simmer on low heat.
- 9
Stir in the baked tofu and serve with naan (2 vegan).
Nutrition Facts
Per portion