MARINADE ▢ 1 block Firm Tofu ▢ 2 tbsp Olive Oil ▢ 2 tbsp Cornstarch ▢ ½ tsp Garlic Powder ▢ 2 tsp Garam Masala ▢ ½ tsp Turmeric ▢ ½ tsp Salt CURRY SAUCE ▢ 1 tbsp Coconut Oil ▢ 1 tbsp Vegan Butter ▢ 1 Onion ▢ ¼ tsp Ground Ginger ▢ 1 tbsp Garam Masala ▢ 1 tsp Fenugreek Powder ▢ 1 tsp Ground Cumin ▢ ½ tsp Salt ▢ 3 Garlic Cloves ▢ ⅓ cup Tomato Paste ▢ 14 oz 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.
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 butter tofu marinade and combine with a spoon to cover the tofu.
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 the Tofu on the center rack for 20-30 minutes in an oven preheated to 200°C (400°F). Flip them halfway.
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.
Stir in canned coconut cream to Vegan Butter Tofu sauce, 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 the Vegan Butter Tofu 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