Vegan Butter Tofu Curry

This delicious curry is a vegan twist on the classic butter chicken curry. It's creamy, rich, and full of flavor.

20m

Prep Time

25m

Cook Time

Servings

Ingredients

1 block of firm tofu

2 tablespoons vegan butter

1 onion, chopped

3 cloves of garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

1 can (400 ml) of tomato puree

1/2 cup of full fat coconut milk

1/4 cup of raw unsalted cashews

Juice of one lemon

Salt and black pepper to taste

1-2 tablespoons chopped fresh cilantro for garnish

Instructions

Step 1

Press and drain the tofu by wrapping it in a paper towel and placing a heavy object on top for 15-20 minutes.

Step 2

Cut the tofu into cubes and set aside.

Step 3

Heat the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes until soft and translucent.

Step 4

Add the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.

Step 5

Add the tomato puree, coconut milk, and cashews to the skillet. Stir well to combine.

Step 6

Bring the mixture to a simmer then reduce the heat to low and let it cook for 10-15 minutes until the sauce has thickened.

Step 7

Add the tofu cubes to the skillet and cover in the sauce. Simmer for 5-7 minutes until the tofu has heated through.

Step 8

Stir in the lemon juice and season with salt and pepper to taste.

Step 9

Garnish with chopped fresh cilantro and serve hot with rice or naan bread.