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Butter Tofu

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Ingredients

  • 1 package organic firm or extra firm tofu, pressed and cubed
  • splash of water
  • 1 tsp salt
  • 1 tbsp cornstarch
  • 1/2 cup
  • 1/2 cup unsweetened almond milk
  • 2 tbsp water
  • 1 tbsp fresh ginger, minced
  • 1 tbsp garlic, minced
  • 1 medium white onion, finely diced
  • 2 tsp mild chili powder
  • 1 tsp ground tumeric
  • 1 tsp ground coriander
  • 1/2 tsp cumin
  • 1 tbsp curry powder
  • 1/2 tsp cinnamon
  • 1 tbsp pure maple syrup
  • 1 – 28 oz can diced tomatoes with the juice
  • salt and pepper, to taste
  • Cilantro for garnish
  • 2 cups prepared brown rice
  • Cooked greens of your choosing. I steamed kale & broccoli

Steps

  1. Press your tofu for a few hours. If you dont have an actual tofu press I would wrap it in a towel and put something heavy on it. Put it in the fridge for the few hours because it cant stay sitting out that long.
  2. Put cashews & almond milk in a blender and blend until you get a creamy sauce. Put aside.
  3. Slice tofu into cubes. Put them in a large bowl and add the cornstarch, splash of water & salt. Toss it to coat & dissolve the cornstarch.
  4. Cook tofu. You can either airfry it for 15 min at 375, bake it for 20 @ 375, turning halfway through, or pan cook until browned.
  5. Add the two tbsp of water into a medium/ large saucepan. Put in the onions, garlic & ginger. Saute until onions are cooked.
  6. Add the chili powder, turmeric, coriander, cumin, curry powder & cinnamon. Mix to coat the onions.
  7. Add the cinnamon & tomatoes. Bring to a light boil. Mix it. Turn it off and add salt & pepper to flavor.
  8. Scoop your veggies, brown rice & butter tofu into a bowl. Top with cilantro and enjoy!

Notes

This dish is traditionally an indian dish called butter chicken. Originally made in Delhi, this is a creamy tomato gravy thats almost already vegan! It's traditionally made with heavy cream to give it a creamy consistency, however with this almond milk & cashew blend, it created a similar consistency. It's soo packed with flavor and literally tastes like you got it from a restaurant. Traditionally garam masala, a spice blend is used but I personally think its sweeter than curry powder and since tomatoes are already sweet I used curry powder to lessen that sweetness. You can also throw in more ingredients! I've made this and added spinach, garbanzo beans etc because they were going to go bad in my fridge. Get creative. As long as you have your tofu and sauce, you can add whatever else you want!

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