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Vegan Butter Tofu Masala

Course Dinner, Lunch
Cuisine Asian, Indian
Keyword Asian Cuisine
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3 people
Author The Earth Kitchen

Equipment

  • sauté pan or cast iron skillet
  • blender or food processor (or an immersion blender)

Ingredients

  • 1 block firm or extra firm tofu pressed & patted dry
  • 794 g (1 can) canned crushed tomatoes
  • 1 can (400ml) full fat coconut cream
  • 1 cup (150g) green peas canned or frozen
  • 4 cloves garlic minced
  • ¼ small ginger crushed
  • ½ medium red onion chopped
  • 1 tsp ground cumin
  • 1½ tbsp garam masala
  • 1 tsp chili powder
  • ½ tsp ground cinnamon
  • 3 tsp brown sugar
  • 1 tbsp cilantro chopped + more for garnish
  • 2 tbsp vegan non-dairy butter (I use Country Crock)
  • salt & pepper to taste
  • lime wedges

Instructions

  • Preheat your pan to medium high heat. Coat about a tablespoon of neutral-flavored oil until pan is hot.
  • Pat the tofu dry and cut into bite-sized cubes. Sauté tofu on the pan on each side until slightly golden brown. Remove from the pan and set aside.
  • On the same pan, toss in a tablespoon of butter and sauté the aromatics such as the garlic, onion, finely chopped cilantro, and ginger. Season with a pinch of salt & pepper.
  • Add in the crushed tomatoes to pan and with the spices. Let it simmer for 2-3 minutes to open up the flavor. Pour the coconut cream into tomato sauce mixture. Add in the sugar and stir.
  • Prepare your blender, food processor, or immersion blender. Pour the curry sauce into the blender and blitz the sauce until it is creamy and smooth. Pour the curry puree back into the pan.
  • Add in the cooked tofu and green peas. Let it simmer on medium low for 5-7 minutes. Add another tablespoon on of butter to finish and season with salt & pepper to taste.
  • Serve on a bed of rice and garnish with fresh cilantro and lime.

Notes

  1. Is it necessary to puree the curry sauce in a blender? Yes, in order to create a much creamier consistency and flavor of the herbs & spices will be bolder in flavor. You may, however, skip this step if you do not own any blending equipment.
  2. Cilantro is optional if you are not a fan of it.
  3. If you are not comfortable with using tofu, you can also make this recipe with tempeh, chickpeas, or soy curls. Soy curls will also be a great option to recreate "vegan butter chick'n"