Butter Tofu Paneer

When I lived in South Africa, I had the ability to try some delicious Indian dishes. One of my favorites was the sauce to a butter chicken dish. I’ve been looking for a meatless option and came across this recipe. I followed the recipe very closely and it turned out wonderfully. I kept my tofu and sauce separate, then added them together in a bowl with rice and greens:

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Recipe that follows is from Vegan Richa with a few of my own modifications:

Ingredients:
  • 14 oz firm tofu, pressed and cut into cubes
  • ½ tsp each of garam masala, paprika, salt, and turmeric
  • 2 tsp ginger powder
  • 2 tsp garlic minced
  • 2 tsp lemon juice
  • 1.5 tsp water (1/2 tbsp)
  • 1.5 tbsp cornstarch
  • 1 tsp nutritional yeast
  • 1 tsp coconut oil
Butter Sauce:
  • 1 tsp coconut
  • 3 cloves of garlic finely chopped
  • 1 15 oz can diced tomatoes
  • 1 tsp powdered ginger
  • Cashew cream made with with ¼ cup soaked (15 mins) cashews blended with ½ cup water
  • ½ tsp garam masala
  • ½ tsp paprika
  • ½ to 1 cup water
  • ½ tsp salt
  • ½ tsp sugar
Tofu Marinade:
  1. Mix spices, lemon juice, water, cornstarch, nutritional yeast and oil. Toss tofu in spice marinade. Preheat the oven to 400 F. Place the tofu cubes on parchment lined sheet. Bake for 15 to 20 minutes.
Butter Sauce:
  1. Heat oil in a skillet over medium heat. Add garlic and cook until golden.
  2. Puree the tomato. Add to the skillet and cook until the puree starts to thicken
  3. In the same blender, blend the cashews and water until smooth.
  4. Reserve 1 tbsp of the cream for garnish. Add the rest of the cashew cream to the skillet. Add spices, salt and sugar and mix well. Use ½ cup water to rinse out your blender and add to the skillet. Mix and Bring to a boil. Taste and adjust spices as needed.
  5. In a bowl, add rice, greens (if using), tofu, and top with sauce
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