Breadcrumbs
| Green Tofu Curry
| Tofu Katsu Curry
| Sticky Jerk Tofu with Mango Slaw
| Vegetable and Chickpea Korma
| Tofu Korma
| Kulfi
| Mussel Rogan Josh
| Vegan Butter Curry
|
Vegan Butter Curry
This Vegan Butter Curry is luscious and creamy, with a mildly spiced tomato gravy and crispy chunks of Tandoori Tofu
Serves 4 (Estimated) Rating 5/5

Prep Time 20 Minutes Cooking Time 30 Minutes

Ingredients |
500 Gram Firm Tofu |
3 Tablespoon Active Yeast |
1 Tablespoon Vegetable Broth Powder |
1 Tablespoon Tandoori Spice |
1 Teaspoon Cornstarch |
2 Tablespoon Water |
1 Tablespoon Lemon Juice |
1 Onion |
1 Kg Chopped Tomatoes |
5 Grated Garlic, grated |
1 Tablespoon Grated Ginger, grated |
2 Tablespoon Dried Fenugreek Leaves, crushed |
1 Tablespoon Garam Masala |
1 Tablespoon Tandoori Spice |
1 Teaspoon Cardomon |
1 Teaspoon Turmeric |
1 Teaspoon Salt |
¼ Teaspoon Nutmeg, grated |
1 Tablespoon Lemon Juice |
1 Tablespoon Maple Syrup |
2 Tablespoon Cashew Butter |
15 Kg Coconut Milk |
Fresh Cilantro |
Method |
Preheat the oven to 400F or 200C |
If you are not using super firm tofu you should now press the tofu for 20 minutes |
In a large mixing bowl, mix together the tandoori paste ingredients until you get a thick paste |
Break the tofu into jagged, thumb-sized chunks over the paste bowl and fold in until well mixed |
Now carefully place the tofu chunks onto a lined baking sheet |
Place the baking sheet in the oven and bake for 30 minutes, or until the tofu is crispy and browned |
BUTTER TOFU SAUCE |
While the tofu is cooking dice the onion and add to a skillet with a pinch of salt over medium-high |
Cook for 4 to 6 minutes, or until the onion is aromatic and starts to go translucent |
Add the grated garlic, ginger and the sauce spices to the skillet |
Stir to combine and cook for about one minute |
Onions and spices in a skillet. Tomato chunks in a can |
Now add the tomatoes to the skillet and stir to combine |
Remove the skillet from the heat |
Add the contents of the skillet, cashew butter, maple syrup, and lemon juice to a high-speed blender |
Return the contents of the blender to the skillet |
Turn the heat to medium and add the coconut milk and gently stir to combine |
Simmer the sauce for 10 to 15 minutes, or until it reaches a thick, gravy-like consistency |
When the tofu is baked add it to the sauce and gently fold the tofu chunks into the sauce |
Garnish with fresh cilantro |
Serve right away with basmati or jasmine rice |