Butter Tofu
This is my take on a classic that normally isn't vegan Butter Paneer. Swapping out the paneer for tofu is a great substitute. This curry is cooked with traditional ingredients and enriched with creaminess and heartiness.
Ingredients
Sauce
- 3 tbsp oil
- 20 g unsalted vegan butter
- 75 ml vegan double cream
- 650 g diced fresh red tomatoes
- 1 medium red onion finely chopped
- 2 tbsp finely chopped garlic
- 2 tbsp finely chopped ginger
- 1 green chilli finely chopped
- 30 g tomato puree
- 30 g cashews soaked in hot water for 10 minutes
- 3 green cardamon
- 1 black cardamon
- 3 cloves
- 0.5 tsp cumin seeds
- 1 bay leaf
- 2 kashmiri red dried red chilies
- 20 g maple syrup ( 2 level tbsp)
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 0.5 tsp turmeric powder
Tofu
- 550 g extra firm tofu cubed
- Oil
Instructions
Prepping the tofu
- Cover the surface of flat pan in oil, drop in tofu once hot. Continuously turn until edges are golden brown.
Prepping the sauce
- Heat oil and add the cumin seeds and allow to sizzle. Then add in both types of cardamon, red chillies, cloves and bay leaf.
- Add the onions and cook until light brown and translucent
- Add the ginger, garlic and chillies. Sautee until cooked through.
- Add the tomato puree, fresh tomatoes, cashews and 50ml water. Cook till tomatoes break down and water has evaporated - it'll look like a thick paste. To speed up the process you can cover with a lid for the first few minutes.
- Blend the paste smooth with 250ml of water (remove black cardamon first).
- Strain the sauce through a sieve.
- In a clean pan heat the butter and then add your spices (garam masala, turmeric, cumin and coriander powder)
- Cook for a minute and then pour in the strained sauce.
- Add the maple syrup, double cream, tofu and salt. Mix and cook down for 5 to 8 minutes.
- Garnish with coriander and double cream.
