Name: Creamy Butter Tofu
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 450 g firm tofu (cut into cubes); 130 g soy yogurt (unsweetened); 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric root (freshly grated); 1 pinch salt; 33 g cashews (raw); 1 tbsp vegetable oil; 1 null onion (chopped); 5 clove garlic cloves (minced); 1 null jalapeno (seeded and minced); 2 tsp ginger (freshly grated); 1.5 tbsp garam masala; 1.5 tbsp ground coriander; 1.5 tbsp ground cumin; 0.25 tsp cayenne pepper; 1 tsp salt; 400 g canned tomatoes (diced); 400 ml coconut milk (full-fat); 65 g tomato paste; 0.5 tbsp agave syrup; 2 null vegan naan

Instructions

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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).