Butter Tofu

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Step 1

In a bowl, add 2 blocks tofu, cubed, 1 tbsp vegetable oil, 2 tbsp vegan yogurt, 2 tbsp corn starch, 1 tsp minced ginger, 1 tsp minced garlic, 1 tsp garam masala, 1 tsp turmeric, 1 tsp ground cumin, chili powder (optional) and salt to taste. Combine and bake at 400F/200C for 20 mins.

Step 2

In the meantime heat 2 tbsp butter & 1 tbsp vegetable oil. Then add 1 onion (diced), 1 tsp minced ginger, 1 tsp minced garlic and sauté until soft. Add 1 tsp ground cumin, 1 tsp garam masala, 1 tsp ground coriander, 1 tsp sugar, salt to taste and 1 tbsp tomato paste. Cook for 2-3 minutes.

Step 3

Then add 1 can crushed canned tomatoes, handful cashews (soaked in hot water for 1 h) & 1/3 cup vegan cream or coconut cream. Blend until smooth and then add the tofu. Cook for 5 mins.

Step 4

Taste and adjust seasoning if necessary. Garnish with coriander and serve with rice and fresh naan.