Butter Tofu

INGREDIENTS

1 block Extra Firm Tofu

Salt and Pepper

5-6 Tomatoes, roughly chopped

1 large Onion, Sliced

4-5 Garlic cloves, minced or crushed

1 tablespoon grated ginger

2 teaspoons garam masala

½ teaspoon chili powder

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground cardamom

¼ teaspoon ground coriander

2 tablespoons tomato paste

2/3 cup plain vegan yogurt (I used almond yogurt)

1 small bag of frozen Cauliflower

½ cup frozen peas

½-1 can Full-fat coconut milk

 

DIRECTIONS

1.       Drain the tofu and slice into 3 pieces then place in a kitchen towel and put something heavy on it for about 20 minutes.

2.       Cut into bite-size cubes.

3.       Heat non-stick skillet on med heat 2-3 tablespoons oil. Pan-fry the tofu until brown on all sides. Set aside.  

4.       In another deep skillet, heat up about 3 tablespoons oil on med-high heat. Add the tomatoes and onion. Cook until both are soft, stirring occasionally.

5.       Add the garlic and ginger and cook for about another minute, or until fragrant.

6.       Add mixture to a blender and blend until smooth, creating the tomato sauce.

7.       As you are blending the tomatoes, add about a teaspoon of oil in the same pan and add the spices. Stir around for about 1 minute.

8.       Add the tomato paste and cook for another minute.

9.       Return the tomato sauce to the skillet and mix well.

10.   Add the yogurt and taste for seasoning. Add more garam masala or salt if desired.

11.   Add the coconut milk. Start with ½ a can and add more to your desired consistency.

12.   Add the cauliflower, peas, and tofu to the pan and simmer for about 10 minutes or until everything is heated through.

13.   Serve over rice and some naan bread.