Creamy Curry Tofu

Cream curry tofu "Butter Tofu"

In 2013 I was still a new vegan learning how to veganize everything I had been accustomed to eating and was driven to maintain the flavour I loved, especially since I was the cook at home and wanted my husband to love it too. Conventional butter chicken was one of those first dishes I tackled, and after removing the cruelty factor found it tasted better than I had ever remembered. I used to call this “Butter Tofu” but why? No butter, but all the creamy yumminess and so very healthy. Make this dish with or without tofu to suit your taste. This is a large recipe and will serve 4, or have leftovers for next day. I hope you enjoy and I would love to hear from you if you give it a try.
Nia

 

Servings 4

Prep If you have your rice steamed and cashews soaked ahead of time this recipe takes aprox 35-40 minutes.

Sauce

  • 1/2 cup cashews soaked
  • 1 can coconut milk (either full fat or light)
  • dash of salt (optional)
  • 1 tbs nutritional yeast
  • 1 tbs tomato paste

Instructions

  1. Blend all ingredients together until creamy and set aside

Ingredients

  • 3 cups steamed brown rice
  • 1 green pepper or yellow pepper – diced
  • 1 medium yellow or red onion
  • 4 cloves garlic (crushed)
  • 2 cans tomato sauce
  • 1 small head cauliflower (broken into florets)
  • 1 large pack organic non-gmo firm tofu (cubed) Can skip the tofu and use chickpeas instead.
  • 3 tsp fennel seeds
  • 1/2 cup cilantro chopped
  • 1/8 tsp cayenne pepper
  • 1/2 tsp garam masala
  • 1/2 tsp cinnamon
  • 1 tsp tumeric
  • 1 tsp chili powder
  • 3 green onions chopped for topping

Instructions

  1. In a large/deep skillet on medium heat sauté your onion in water and cook until translucent, stirring frequently
  2. Add your spices and fennel seeds and stir into onions for 1 minute adding water if needed
  3. Add in the rest of your veggies and garlic and sauté for 3 minutes
  4. Add in your tomato sauce and simmer until cauliflower starts to soften, then lower heat
  5. Pour the coconut cashew sauce into the veggies and simmer and stir for another 3-4 minutes to thicken
  6. Remove from heat, and serve over your steamed brown rice. Top with your fresh green onion, a few pieces of fresh cilantro (and tbs of coconut yogurt optional)

Enjoy!

Nia’s notes: This recipe is very flexible. Skip the tofu and use chickpeas instead! Cashew are not necessary but do add the wonderful rich creamy texture that makes this dish mouth-watering.

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