Butter Tofu

Share on facebook
Share on twitter
Share on pinterest

Difficulty: Easy
Serves 4

I’ve come to accept that I am never going to be a solid meal prepper, but in 2020 I really want to make the effort to prep killer vegan meals that are easy and freezable. This way, I can avoid standing at the fridge eating random bits and pieces after a big day because I can’t be bothered to cook.

My Butter Tofu absolutely ticks the boxes above and tastes like a dream. You’ve probably got a bunch of this stuff in the kitchen already, so what are you waiting for?!

Ingredients

  • 450g firm tofu
  • 1 teaspoon garam masala
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground ginger
  • 2 tablespoons vegan butter or margarine
  • 1 brown onion, cut in half and sliced
  • 2 cloves garlic, crushed
  • 1 fresh chilli, sliced (optional)
  • 1 can tinned diced tomatoes
  • 1/2 cup chicken-style stock
  • 1/2 cup vegan sour cream or Greek-style yoghurt (plus extra to serve)
  • Salt to taste
  • Rice to serve (optional)

Method

  1. Using paper towel, gently press the tofu to remove excess water before crumbling into chunks. Put in a bowl and set aside.
  2. Pop the garam masala, cumin seeds and ground ginger in a large sauce pan (no oil) and stir over medium-high heat for a few minutes.
  3. Tip the spice mixture into the bowl with the tofu and set aside.
  4. Add the vegan butter to the same saucepan and melt over a medium-high heat before adding the onion.
  5. After a few minutes, add the tofu and garlic. Cook for about 5-10 minutes, stirring occasionally.
  6. Pour in the tinned tomatoes and stock, stir well and cook until bubbling.
  7. Reduce to a simmer and allow to cook for a further 10 minutes before stirring through the vegan sour cream.
  8. Add salt and serve with rice and a little extra sour cream.
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments