Veganizing recipes isn't as difficult as it may seem! Especially when you reach for a different style of food than "American".
I love Indian and Thai flavors, so changing a "butter chicken" to a "butter tofu" seemed simple enough.
Spoiler: It was!
This is a great, throw together recipe that will make you seem like an expert cook.
Hope you enjoy great conversation over a bowl soon!
Indian “Buttery” Tofu
1-2T coconut oil (for sauteing)
3T buttery spread (I use Earth Balance)
1 block firm/extra firm tofu, cut into 1” cubes
1 yellow onion, diced
3-5 garlic cloves, minced
3 tsp garam masala
1T ginger, grated (powder will work but may take away some flavor)
1 tsp chili powder
1 ½ tsp ground cumin
1/4 tsp cayenne pepper (go stronger if you like the heat)
1 can (14oz) tomato sauce
1 can full fat coconut milk
salt + pepper
lime + cilantro (opt garnish)
Rice and vegan naan for serving (note that naan isn’t traditionally vegan)
In a large (ideally deep) pan over medium heat, brown the pieces of the tofu with 2T coconut oil so sides are browned. This is important so your tofu doesn't start breaking apart as it simmers in the sauce later. You can also bake the tofu or buy pre-baked blocks to cut up. Remove and set aside.
Melt buttery spread in the pan over medium heat. Add the onion and cook until beginning to soften. Add the garlic (I love a lot of garlic, but feel free to use less if you're not as much of a fan), garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine thoroughly, then add tomato sauce.
Bring the mixture to a simmer for 5-8 minutes, then add the coconut milk. Bring the mixture back to a simmer, add the tofu, and let simmer for 10-15 minutes.
Season with salt and pepper to taste.
Serve garnished with lime and cilantro, alongside rice and/or naan. I love Trader Joe's Organic Microwave Jasmine Rice!