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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.