Vegan cashew-based "butter" tofu

Vegan cashew-based "butter" tofu

Vegan cashew-based "butter" tofu

Preparation time: 25 minutes
Cooking time: 20 minutes
Servings: 4
Tofu has a special ability to absorb the spices and flavours it's cooked with. Treat yourself to this decadent vegan version of everyone's favourite Indian dish, which features coconut milk and cashews transformed into a rich, creamy sauce. This luscious dish is made into a complete meal when topped with fresh cilantro and served with steamed brown rice or naan bread. It's a great meal choice for those weekday evenings when you want both a comforting dinner and delicious leftovers that'll make your co-workers jealous the next day!
Ingredients
  • 2 tbsp PRANA organic coconut oil, divided
  • 1 block firm tofu
  • 1½ cup coconut milk
  • 1/2 to 3/4 cup PRANA organic non-roasted cashews
  • 3 tbsp tomato paste
  • 1/2 cup water
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated 
  • 2 tsp curry powder
  • 2 tsp red curry paste
  • 1 tbsp garam masala
  • 1/2 tsp PRANA organic fair trade ground turmeric
  • PRANA unrefined Algarve sea salt, to taste                                     
  • PRANA organic fair trade whole black pepper, ground, to taste
  • 1 cup broccoli florets, cooked 
  • 1/2 cup fresh cilantro
  • Rice to serve
Preparation
  1. In a large nonstick frying pan or a wok, melt 1 tbsp of coconut oil. 
  2. Cut the tofu into cubes and add them to the frying pan. Brown for 5 to 6 minutes over medium heat, stirring from time to time. Once browned, transfer the tofu cubes to a bowl lined with paper towel.
  3. Add the cashews and coconut milk to the bowl of your food processor. Mix until smooth and creamy. Add the tomato paste and 1/2 cup of water, and mix again. Set aside. 
  4. In the same pan, add the remaining coconut oil. Once hot, add the onion, garlic and ginger and cook for 5 to 8 minutes, or until the onion is browned. 
  5. Add the curry powder, curry paste, garam masala, turmeric, salt and pepper. Cook for about 1 minute before adding the cashew-coconut milk mixture.
  6. Bring to a boil. If the sauce appears too thick, add a bit of water or coconut milk. Let simmer for 3 to 4 minutes. Add more salt, pepper or other seasonings to taste.
  7. Add the tofu cubes, broccoli florets and cook for 5 minutes. Remove from heat. 
  8. Serve on a bed of rice, and garnish with cilantro. 

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