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–+ servings

Butter Tofu

4.86 from 7 votes
Print Recipe Pin Recipe
Course Entrees, Main Course
Cuisine Indian
Servings 4

Ingredients
 
 

Marinade

  • 1 Tbsp Lemon Juice
  • 2 Tbsp Oil (Canola, Vegetable, Olive etc)
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Vegan Yogurt (or Vegan Mayo)
  • 1 tsp Garlic Powder
  • 1/2 tsp Turmeric
  • 1 tsp Garam Masala
  • 1 tsp Kashmiri Chili Powder* (or 1/2 tsp each Cayenne & Smoked Paprika)
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Ground Ginger (or 1 Tbsp Fresh Grated Ginger)
  • 1 tsp Dried Fenugreek Leaves (optional)
  • 2 Tbsp Nutritional Yeast
  • 3 Tbsp Water (more as needed)

GRAVY

  • 4 Tbsp Butter (divided)
  • 1/2 Medium Onion (diced about 1 cup)
  • 6 Cloves Minced Garlic
  • 1 tsp Kashmiri Chili Powder (or 1/2 tsp each Cayenne & Smoked Paprika)
  • 1 tsp Ground Ginger (or 1 Tbsp Fresh Grated Ginger)
  • 1 tsp Turmeric
  • 2 tsp Garam Masala
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 1 Tbsp Dried Fenugreek Leaves (optional)
  • 28 oz. Crushed Tomatoes / Passata
  • 1/4 cup Raw Cashews
  • 1/4 - 1/2 cup Unsweetened Plant Milk
  • Water as needed
  • Chopped Cilantro (for serving)

Instructions
 

Tofu

  • I highly recommend using Super Firm tofu, it's vacuum sealed and doesn't require pressing. You can try using Extra Firm tofu and press it for 30 minutes, but Super Firm is ideal.
  • Take the tofu out of it's packaging and pat it dry with a paper towel. Break the tofu into bite sized chunks. I find it's easiest to break the whole block in half, and then keep breaking each section in half until they are about bite size.
  • In a large mixing bowl, combine all the ingredients for the marinade. Gently toss the tofu chunks with the marinade until thoroughly coated.
  • You can store for later, or cook them now. Get a 12" skillet heated up over medium heat for a few minutes. Spray a little cooking oil into the pan and then add the tofu chunks. Don't crowd the pan, you may need to do this in two batches.
  • Let them sit for about 2 - 3 minutes. Then flip them, they should have some nice browning on them. If not, let them sit for another minute or so. I suggest browning them on at least 2 sides. Once they are looking good, remove from the pan and reserve for later.

Gravy

  • Add 2 Tbsp of the Vegan Butter to the pan and melt. Add in the diced onion and cook over medium heat for 8 - 10 minutes or until softened and translucent.
  • Add in the Minced Garlic, Kashmiri Chili, Ground or Fresh Ginger, Turmeric, Garam Masala, Ground Coriander, Cumin, and Fenugreek. Stir to coat and cook the garlic / spices for 1 minute.
  • Add in the Tomato Sauce / Passata. Add about 1/4 cup water to the can or jar and rinse to loosen the leftover tomato sauce. Add to the pan and stir to combine. If it feels a bit thick, add 1/4 cup of water at a time until it's at desired consistency. Add the cashews and bring to a simmer for about 10 minutes.
  • I highly recommend blending the mixture with an immersion blender, or carefully remove it from the pan and blend in a high speed blender. Then return to the pan, along with the plant milk and 2 Tbsp of Vegan Butter. Stir to melt and incorporate.
  • If gravy feels too thick, add water until you get your desired consistency. Taste and adjust for seasoning, adding any salt, spices or even more lemon juice if needed. Then add the reserved tofu back in. Stir to coat the tofu and then serve immediately over rice or with some naan / flatbread. Garnish with chopped cilantro!

Notes

  • Kashmiri Chili Powder - This is less common in US stores. I got mine at my local Indian Market, so go to your's if you have one. Otherwise you can get it online. Worst case scenario, you can sub for some Cayenne and Smoked Paprika.
  • Fenugreek (Kasoori Methi) - Same as the Kashmiri Chili, if you can't find it you can leave it out! The dish will still be delicious!
Keyword Tofu
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