Vegan Butter Tofu
Servings 4 people
Ingredients
Marinade for Tofu
- 1 block extra firm tofu
- 1 cup plain plant based yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground ginger or 1 tsp freshly grated
- ¼ tsp ground turmeric or 1 tsp freshly grated
- pinch sea salt and pepper
Spice Blend
- 2 tsp garam masala
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp paprika
- ½ tsp chili powder
- 1 cinnamon stick
- ½ tsp sea salt
Butter Tofu
- 2 tbsp vegan butter (such as Earth Balance)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- ¼ cup vegetable broth
- 14 oz can crushed tomatoes (we like Eden Organic in a glass jar)
- 1 tsp coconut sugar
- ½ cup plant based creamer (we used an oat creamer)
Instructions
Marinated Tofu
- Combine the ingredients for the marinate in a covered dish.
- Turn the tofu on it's long side and cut in half. Cut each half into bite sized cubes.
- Place the tofu in the marinade and stir to coat (it will be thick).
- Cover and refrigerate for up to 8 hours. The longer, the better.
Spice Blend
- Measure and add all the spices into a small dish. Set aside.
Buttered Tofu
- Dice the onion into small pieces. Mince the garlic and the ginger.
- On medium heat, in a deep pan, add the vegan butter until melted and simmering a little (a few minutes). If you are vegetarian, you can substitute the vegan butter with Ghee.
- Add the onions and stir to combine. Cook, stirring occasionally for 5 to 7 minutes. Onions should be translucent but not overly brown.
- Add the ginger and garlic. Stir and cook for about another 2 minutes.
- Add the spice blend. Stir and cook for about a minute. Spices should smell fragrant.
- Add the crushed tomatoes, vegetable broth (or water), cinnamon stick and sugar. Turn up the heat a little to bring the mixture up to a simmer. Stir to dislodge all the brown bits from the bottom of the pan.
- Add the marinated tofu, along with the marinade. Stir to combine.
- Bring mixture to a simmer, cover and reduce heat so that it is on a low simmer. Set timer for 20 minutes. Stir every 5 minutes or so.
- Add the creamer and stir to combine. Cover and continue to simmer for another 10 minutes or so.
- This rich dish can be served with rice and a green vegetable for a wholesome and satisfying meal. It keeps well if made ahead (for up to 5 days) and reheated on low. The flavours will continue to develop.
