Description
This Vegan Butter Tofu features tender tofu simmered in a silky cashew-tomato sauce infused with ginger, garlic, onion, and warm spices. It’s rich, creamy, and perfect served over rice for an easy plant-based dinner.
Ingredients
- 1/2 cup raw cashews
- 1/2 cup unsweetened almond milk or water
- 1 tablespoon coconut oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 medium white onion, finely diced
- 2 teaspoons mild chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- 1 (28 oz) can diced tomatoes, with juice
- 1 package firm or extra-firm tofu, pressed and cubed
- Salt and black pepper, to taste
Instructions
- Press the tofu (optional): Press the tofu for 20–30 minutes to remove excess moisture. This helps it absorb more flavor, but the step is optional.
- Soak the cashews: Add the cashews to a bowl and cover with boiled water. Let soak for 20–30 minutes, or up to overnight.
- Blend the cashew cream: Drain the cashews and add them to a high-speed blender with the almond milk or water. Blend until completely smooth and creamy. Add a little extra liquid if needed so it pours easily.
- Sauté the aromatics: Heat the coconut oil in a large skillet over medium heat. Add the ginger, garlic, and onion, and cook for 4–5 minutes until softened.
- Toast the spices: Add the chili powder, turmeric, coriander, cumin, and cinnamon. Stir constantly for 1–2 minutes until fragrant.
- Add the sauce ingredients: Stir in the diced tomatoes with their juice, maple syrup, cubed tofu, and the cashew cream. Mix well.
- Simmer: Cook uncovered over medium-low heat for 10 minutes, stirring occasionally, until the sauce thickens slightly and the tofu is heated through.
- Season and serve: Taste and season with salt and black pepper as needed. Serve hot over rice, with chopped cilantro and lime wedges if desired.
Notes
- If you have a powerful blender, you can skip soaking the cashews, though soaking still gives the smoothest result.
- The cashews and almond milk can be replaced with 1 cup full-fat coconut milk for a different kind of richness.
- For extra texture, bake or pan-fry the tofu first after tossing it with cornstarch, salt, and pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired