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–+ servings
Vegan Butter Tofu

Creamy Vegan Butter Tofu for a Plant-Powered Delight

Vegan Butter Tofu is a quick, delectable plant-based twist on a classic dish, perfect for satisfying dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Raw Cashews soaked
  • 1 cup Unsweetened Almond Milk can substitute with water
  • 2 tablespoons Coconut Oil or vegetable stock
  • 1 tablespoon Fresh Ginger minced
  • 2 cloves Garlic minced
  • 1 medium White Onion finely diced
For the Spices
  • 1 teaspoon Mild Chili Powder adjust to taste
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 pinch Ground Cinnamon
For the Main Dish
  • 1 tablespoon Pure Maple Syrup
  • 1 can Canned Diced Tomatoes drained
  • 14 ounces Firm or Extra Firm Tofu pressed and cubed
  • Salt and Pepper to taste

Equipment

  • blender
  • Skillet
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Press tofu for 20-30 minutes, then cube.
  2. Soak cashews in boiled water for 20-30 minutes.
  3. Blend cashews with almond milk until smooth.
  4. Sauté garlic, ginger, and onion in coconut oil for 4-5 minutes.
  5. Add spices and cook for 1-2 minutes.
  6. Combine tofu, diced tomatoes, maple syrup, and cashew cream. Simmer for 10 minutes.
  7. Season with salt and pepper, then serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 200IUVitamin C: 4mgCalcium: 150mgIron: 3mg

Notes

For added texture, pan-fry or bake tofu before adding to sauce. Serve with rice and naan.

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