SpiceTheWorld
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 |