Hello everyone, I hope you are all doing well. It’s quite cool in Australia at the moment, and I’m not a fan of the cold winter weather. In this post, I want to share a recipe for Butter Tofu. The original butter chicken dish was created in 1950. This recipe is creamy, rich, and full of natural spices. Including spices such as turmeric and cumin can help improve blood pressure, satiety, gut health, and longevity. I think you will enjoy this dish to warm up during the winter. Of course, I don’t use actual chicken to make this dish, I use tofu instead. So without further ado, let’s get cooking!
Ingredients
Tofu Marinade
1 block of tofu, break into a chunk
3 clove garlic, minced
1 tbs ginger, minced
250ml of coconut yogurt
1 tsp chilli powder
1 tbs lemon juice
2 tsp garam masala
1 tsp garam turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tbs lemon juice
Sauce
3 tbsp plant butter
1 yellow onion, chopped roughly
3 garlic cloves, minced
1 tbs ginger, minced
1 red chilli (optional), chopped finely
1 tsp chilli powder
2 tsp garam masala
1 tsp garam turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
3 tbs tomato puree
Can of coconut milk
60g roasted cashew nuts
Method
Tofu Marinade
- Start by marinating the tofu. In a large mixing bowl, combine coconut yogurt, lemon juice, minced garlic, minced ginger, spices and sea salt. Add the tofu chunks to the marinade and mix well. Cover the bowl and let it marinate in the refrigerator for at least 1 hour or overnight.
- Preheat the oven to 200°C, laying the baking pepper on the baking tray with olive oil then spread over the marinated tofu then roast in the over for 25 minutes, or until tofu are slightly browned. Remove the tray when it is done and set it aside.
Sauce
- In a large pan, melt plant butter over medium heat. Add the onion and sauté for 10 minutes then stir in the garlic, ginger and chillies, and cook until fragrant.
- Add the spices and let them toast for a couple of minutes. Stir in the tomato puree then add coconut milk, water and roasted cashew nut. Bring the sauce to a simmer then cook for around 5 minutes.
- Transfer the sauce to the blender to blitz until smooth and creamy.
- Return the sauce to the pan and cook the low heat then stir in the the roasted tofu
- To finish the dish, add the knob of plant butter to the pan, and mix well or until butter is incorporated well.
- I serve with rice, broccolini and roti bread
- Enjoy it!!!!
Note
- The tofu marinade is better marinade overnight to get the most flavour into the tofu.
- You can change tofu to a mushroom, like oyster mushroom, or portobello mushroom. The mushroom can create a chicken texture
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