Tuesday, November 28, 2017
Vegan Butter Tofu
I was happy to get this recipe from a friend and it is so addicting! The flavors are mild and sweet and I love the creamy texture. I added peas and a hit of cayenne to my version, which I’ve included in the notes.
Vegan Butter Tofu
· 1/4 cup vegetable oil (I used a bit less)
· 2 medium onions, finely minced (I used 1 red onion)
· 1 teaspoon sea salt
· 1⁄2 cup raw cashews
· 3 tablespoons grated ginger
· 5 garlic cloves, finely grated (I used 3 large cloves)
· 1 1/2 teaspoons garam masala
· 1 teaspoon ground turmeric
· 1 teaspoon ground coriander
· 1/4 teaspoon fenugreek seeds
· Seeds from 4 cardamom pods (didn’t have on hand)
· One 15-ounce can crushed tomatoes
· 9 ounces soft tofu, cut into bite-size cubes (I used 14 oz. firm tofu – cubed and baked)
· 3/4 cup frozen peas (optional)
· 2 tablespoons brown sugar
· 2 tablespoons almond butter
· 1/4 cup vegan yogurt of soy creamer
· cayenne pepper to taste (optional)
Tofu: I baked mine slightly to dry out the tofu a bit but this step is optional.
Drain and pat dry the tofu (did not use Silken). Cut into cubes and place on baking sheet. Cook at 350 degrees for approximately 15 minutes. Turn oven off and keep in until ready or take out and set aside. Cooking to
Dry and firm up tofu a bit.
In a large frying pan, heat the oil over medium high heat. Add onions and sea salt and cook, stirring occasionally, until the onions are medium brown, about 8 to 10 minutes. Add the cashews, ginger and garlic and cook for 1 minute. Add the rest of the spices and cook for about 30 seconds, stirring constantly.
Stir in the crushed tomatoes, scraping the bottom of the pan to remove any browned bits. Add 1/2 cup of water to the pan, reduce the heat to low and simmer slowly for about 15 minutes, or until the sauce thickens and begins to splatter.
Remove from the heat and allow sauce to cool for a couple minutes. Transfer the sauce to a blender or food processor and blend for 1 minute, or until very smooth.
Return the sauce to the pan and stir in the tofu over low heat until it is warm. Remove from the heat and stir through the brown sugar, almond butter, cayenne (if using) and soy cream. Add in frozen peas, if using. Stir until peas are thawed. Season with salt to taste .