Vegan cashew-based "butter" tofu

Prep Time 25 minutes
Cook Time 20 minutes
Servings 4 portions
Tofu has a special talent for absorbing the spices and flavors it's cooked with. Treat yourself with this decadent vegan version of everyone's favorite 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!
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How it's Made:

Ingredients

  • 2 tablespoons of virgin coconut oil
  • 1 block of firm tofu
  • 1½ cups of coconut milk
  • 1/2 to 3/4 cup of
  • 3 tablespoons of tomato paste
  • 1/2 cup of water
  • 1/2 onion, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon of grated ginger
  • 2 teaspoons of curry powder
  • 2 teaspoons of red curry paste
  • 1 tablespoon of garam masala
  • 1/2 teaspoon of ground turmeric
  • Sea salt and fresh ground pepper
  • 1 cup of cooked broccoli florets
  • 1/2 cup of fresh cilantro
  • Rice to serve

Directions

  1. In a large non-stick frying pan or a wok, melt 1 tablespoon of coconut oil. 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.
  2. 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. 
  3. In the same pan, add the rest of the coconut oil. Once hot, add the onion, garlic and ginger and cook for 5 to 8 minutes, until the onion is browned. Add the curry powder, curry paste, garam masala, turmeric, salt and pepper. Cook for about one minute before adding the cashew-coconut milk mixture.
  4. Bring to a boil. If the sauce appears too thick, add a bit or water or coconut milk, and let simmer for 3 to 4 minutes. Add more salt, pepper, or other seasonings if necessary. 
  5. Add the tofu cubes, broccoli florets and cook for 5 minutes. Remove from heat. Serve on a bed of rice, and garnish with cilantro. Don't forget the naan bread!
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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