Vegan Butter Masala with Tofu
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.
Ingredients
- 7 oz tofu firm
- 4 tsp coconut oil
- 1 tsp garam masala
- 1 cup diced tomatoes
- 2 garlic cloves diced
- 1 yellow onion finely diced
- 1/2 cup cashews soaked for 15 minutes
- 1 tsp freshly grated ginger
- 1 tsp sweet paprika
- 1/2 tsp cayenne
- 1/2 tsp fenugreek seeds ground
- 1/4 tsp salt
- 1 tsp coconut sugar
- cooked rice, fresh parsley, coconut yogurt - to serve
Instructions
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Preheat the oven to 175C/350F. Line a baking sheet with parchment paper.
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Cut the tofu into cubes and place on the baking sheet.
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Drizzle 2 tsp coconut oil and 1/2 tsp garam masala, and toss to coat evenly.
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Roast for 20 minutes.
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While the tofu is roasting, prepare the vegan butter masala.
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Heat 2 tsp coconut oil into a medium sauce pan, then add the onion and cook over medium heat until translucent, stirring frequently.
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Add the garlic and spices acook for a minute to enhance the flavours.
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Add the diced tomatoes and 1/2 cup water, and bring to boil over medium heat.
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Turn the heat to low and simmer for 15 minutes.
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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.
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Season with salt, add the sugar, mix, then transfer into the blender and pulse to obtain a creamy sauce.
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Serve it over rice, with the roasted tofu, garnished with parsley, with coconut yogurt.