Creamy and rich, made with cashew cream and coconut oil, this vegan butter masala recipe is easy to make and turns any ingredient into a delicious one. It can be served with chickpeas, eggs, quinoa, rice or tofu.
Preheat the oven to 175C/350F. Line a baking sheet with parchment paper.
Cut the tofu into cubes and place on the baking sheet.
Drizzle 2 tsp coconut oil and 1/2 tsp garam masala, and toss to coat evenly.
Roast for 20 minutes.
While the tofu is roasting, prepare the vegan butter masala.
Heat 2 tsp coconut oil into a medium sauce pan, then add the onion and cook over medium heat until translucent, stirring frequently.
Add the garlic and spices acook for a minute to enhance the flavours.
Add the diced tomatoes and 1/2 cup water, and bring to boil over medium heat.
Turn the heat to low and simmer for 15 minutes.
Add the cashews with 1/2 cup water into the blender and process to obtain a cream. Transfer into the tomato sauce and mix to combine.
Season with salt, add the sugar, mix, then transfer into the blender and pulse to obtain a creamy sauce.
Serve it over rice, with the roasted tofu, garnished with parsley, with coconut yogurt.