Name: Indian Butter Tofu Masala
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 12 oz firm tofu (pressed between paper towels for 10 minutes, then cubed); 0.5 tsp garam masala; 0.5 tsp paprika; 0.5 tsp salt; 0.5 tsp turmeric; 2 tsp ginger paste (or minced ginger); 2 tsp garlic paste (or minced (or 0.75 tsp garlic powder)); 2 tsp lemon juice; 1.5 tsp water (0.5 tbsp); 1.5 tbsp cornstarch (or other starch such as arrowroot); 1 tsp nutritional yeast (optional); 1 tsp oil; 1 tsp oil (or vegan butter); 3 cloves garlic (finely chopped); 3 null tomatoes (large ripe (or 1 15 oz can diced tomatoes)); 1 inch ginger (cube (0.5 inch chopped, 0.5 inch julienned or thinly sliced into sticks)); 1 null green chile (hot or mild, julienned or thinly sliced (or use very thinly sliced green bell pepper)); 0.25 cup cashews (soaked 15 mins); 0.5 cup water (for blending with cashews); 0.5 tsp garam masala; 0.5 tsp paprika (or kashmiri chili powder); 0.375 tsp cayenne; 0.5 cup water (for rinsing blender); 1 tsp kasoori methi (- dried fenugreek leaves); 0.5 tsp salt; 0.5 tsp sugar (or other sweetener (to preference)); 1 null bay leaf; 1 null cinnamon stick; null null naan; null null rice

Instructions

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1

Press and cube the firm tofu (12 oz) if you haven't already. In a bowl, mix the garam masala (0.5 tsp), paprika (0.5 tsp), salt (0.5 tsp), turmeric (0.5 tsp), ginger paste (2 tsp), garlic paste (2 tsp), lemon juice (2 tsp), water (1.5 tsp), cornstarch (1.5 tbsp), nutritional yeast (1 tsp), and oil (1 tsp) to make a marinade. Add [firm tofu] and toss well. Let it sit for 15 minutes (optional).
2

Preheat the oven to 200°c. Place the [tofu] cubes on parchment lined sheet. Bake for 15 to 20 minutes.
3

Heat oil (1 tsp) in a skillet over medium heat. Add garlic (3 cloves) and cook until golden. You can also add in leaf (1 bay) and stick (1 cinnamon) with the [garlic] for additional flavor. Remove these before serving.
4

Puree the ripe tomatoes (3 large) with 0.5 inch of the [ginger] (chopped) and 0.5 of the or mild green chile (1 hot) (sliced). Add to the skillet and cook until the puree starts to thicken and does not taste raw tomatoey. Do not wash the blender.
5

In the same blender, blend the cashews (0.25 cup) and water (0.5 cup) until smooth. Blend the [cashews] for a minute, let it rest for a minute and then blend again for about a minute for a creamy result. Works with unsoaked [cashews]. Or use premade thin [cashew cream] (about 0.5 cup).
6

Reserve 1 tbsp of the [cashew cream] for garnish. Add the rest of the [cashew cream] to the skillet. Add garam masala (0.5 tsp), paprika (0.5 tsp), cayenne (0.375 tsp), kasoori methi (1 tsp), salt (0.5 tsp) and sugar (0.5 tsp) and mix well. Use water (0.5 cup) to rinse out your blender and add to the skillet. Mix and bring to a boil. Taste and adjust [salt], heat (add [cayenne]) and sweet. Add more [water] if needed for preferred consistency. Add more [cashew cream] for creamier.
7

Fold in the baked [tofu]. Simmer for 1 minute. Mix in the julienned [ginger] and remaining [green chile]. Alternatively, mix half of the [ginger] and [chile] and use half as garnish. Add a drizzle of the [cashew cream] and other garnishes such as [pepper flakes], chopped [cilantro]. Serve over Easy Garlic [naan], [rice] or [roti].