Easy “Butter” Tofu
"Butter-chicken-style" tofu is easy and amazingly good with its creamy tomato sauce.
Servings: 4
Ingredients
- 1 15-oz package tofu firm or extra firm
- 1 tablespoon fresh ginger minced
- 3 cloves garlic minced
- 1 onion diced
- 2 teaspoons chili powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1 tablespoon maple syrup
- 1 28-oz can diced tomatoes
- 1/2 cup raw cashews
- 1/2 cup unsweetened plant milk
Instructions
- Press the tofu for 15 minutes. Use a tofu press, or put it between two clean dishtowels and weight it heavily.
- Combine the cashews and plant milk in a blender and puree until creamy.
- Sauté the ginger, garlic, and onion for a few minutes over medium heat until soft. Add a little water if it starts to stick.
- Add all the spices and cook, stirring, a few more minutes.
- Cube the tofu into about 40 pieces. Add tofu, tomatoes, and maple syrup to the pan.
- Stir in the cashew mixture and simmer for 10 minutes.
- Season with salt and pepper if needed. Serve with rice.