Gluten Free/ Lunch & Dinner

Butter Tofu Masala

Can’t get enough Turmeric in your life?

Makes sense, it is Very good for you after all. It stimulates digestion, supports the liver, reduces intestinal permeability, helps stop the growth of tumor cells, reduces inflammation, etc.  Plus it contains Vitamin C and Magnesium, as well as being a healthy source of Fiber, B6, Manganese, Iron and Potassium, did you know that?  What better form to enjoy it in than a nice warm creamy soup like dish with some protein packed Tofu to go with it!

I saw this recipe from VeganRicha and fell in love! Just had to try it.  I will still say, unfortunately it does not taste like good ol’ butter masala from any Indian restaurants I’ve been too, but it is still tasty non-the-less.

I know it is not very ‘festive’ with Thanksgiving just a few days away, but hey I can’t help my cravings!  I have many more recipes to upload coming soon, a few of them will be more appropriate for the season, you’ll see 🙂

 

This recipe is found directly from VeganRicha.

Butter Tofu Masala

Print Recipe
Serves: 4-6 Cooking Time: 45 Minutes

Ingredients

  • TOFU BAKED:
  • 1 Package - Extra Firm Tofu
  • 1 tsp - Garam Masala
  • 1tsp - Paprika
  • 1 tsp - Sea Salt
  • 2 tsp - Turmeric
  • 2 tsp - Ginger (chopped finely)
  • 1 Lemon - Juiced
  • 1 Tbsp - Filtered Water
  • 2 Tbsp - Corn Starch (or Tapioca Starch)
  • 1 tsp - Nutritional Yeast
  • 1 Tbsp - Coconut Oil
  • -
  • BUTTER MASALA SAUCE:
  • 1 Tbsp - Vegan Butter
  • 3 Cloves - Garlic (chopped finely)
  • 1" - Ginger (chopped finely)
  • 3 Tomatoes or 1 15oz can Diced Tomatoes
  • 1 Green Chilli
  • 1/4 Cup Cashews (soaked overnight or boiled for 10min)
  • 1/2 Cup Filtered Water
  • 1 tsp - Garam Masala
  • 1 tsp - Paprika
  • 1/2 tsp - Cayenne Pepper
  • 1 Cup - Filtered Water
  • 2-3 - Dried Bay Leaves
  • 1 tsp - Turmeric Powder
  • 1 tsp - Fenugreek (powdered or grinded)
  • 1 tsp - Coriander Powder
  • 1 tsp - Sea Salt
  • 1 tsp - Brown Sugar
  • 1 Handful - Cilantro (chopped)

Instructions

1

Preheat your oven to 400F. Rinse your tofu and set aside on a paper towel to dry off. Then chop into 1" cubes.

2

Prepare the marinade by mixing together the rest of the 'Baked Tofu' ingredients in a bowl. Then add in your cubes and carefully coat, making sure not to break apart the cubes.

3

Place on an oiled down baking tray and bake for 20 minutes.

4

Meanwhile, place a pot over medium heat and add your oil, garlic, ginger and chili. Cook until fragrant.

5

Place your soaked and rinsed cashews into a blender with the tomatoes and water. Blend on high until it forms a creamy paste.

6

Pour this in to your pot and bring to a low simmer. Stir and check the consistency, it shouldn't be watery (if so, keep it at a low boil for longer), but it also shouldn't be too thick (if so, add more water).

7

Add in the spices to your sauce (taste as you go and adjust to your liking).

8

Cook for 15 minutes on the stove, stirring every few minutes to prevent burning.

9

Once your tofu is baked, add it to your sauce and garnish with finely chopped Cilantro. Enjoy with a bowl of warm rice 🙂

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