BUTTER TOFU CURRY
TOFU MARINADE ▢ 1 block firm tofu ▢ 2 tablespoons Olive oil ▢ 2 tablespoons Cornstarch ▢ 1/2 teaspoon Garlic Powder ▢ 2 teaspoons Garam Masala ▢ 1/2 teaspoon Turmeric ▢ 1/2 teaspoon Salt CURRY SAUCE ▢ 1 tablespoon Coconut oil ▢ 1 tablespoon Vegan Butter ▢ 1 medium Onion ▢ 1/4 teaspoon Ground Ginger ▢ 1 tablespoon Garam Masala ▢ 1 teaspoon Fenugreek Powder ▢ 1 teaspoon Ground Cumin ▢ 1/2 teaspoon Salt ▢ 3 Garlic Cloves ▢ 1/3 cup Tomato Paste ▢ 14 oz Canned Coconut cream
Wrap the tofu block with absorbent paper and place between two heavy chopping boards to add pressure. Set aside 30 minutes to release all the moisture.
Cut the tofu block into thin slices. Pull apart the tofu slices to create irregular pieces of tofu.
Mix Marinade Ingredients
In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, masala, turmeric, and salt.
Add the tofu chunks into the marinade and combine with a spoon.
Lay Tofu on Baking Sheet
Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.
Bake on the center rack for 20-30 minutes in an oven preheated to 200°C (400°F). Flip them halfway. Meanwhile, prepare the curry sauce
Heat a large skillet or medium saucepan over medium-high heat. Add the coconut oil, butter, and chopped onions. Stir and cook until fragrant and soft, about 2 minutes.
Add all the spices: ginger, garam masala, fenugreek, cumin, salt, crushed garlic, and tomato paste. Stir and cook for 30 seconds until it forms a paste.
Add Coconut Cream
Stir in canned coconut cream, stir and simmer for 2-3 minutes.
Stir in the baked tofu pieces, cover and simmer for 10-15 minutes, stirring occasionally until the sauce thickens.
Serve with jasmine rice, vegan naan bread, or cauliflower rice for a low-carb version.
Prep Time: 20 minutes Cook Time: 15 minutes Makes: 8 Plates Calories: 317 kcal per Plate
VEGAN BUTTER TOFU
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