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
- Using paper towel, gently press the tofu to remove excess water before crumbling into chunks. Put in a bowl and set aside.
- 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.
- Tip the spice mixture into the bowl with the tofu and set aside.
- Add the vegan butter to the same saucepan and melt over a medium-high heat before adding the onion.
- After a few minutes, add the tofu and garlic. Cook for about 5-10 minutes, stirring occasionally.
- Pour in the tinned tomatoes and stock, stir well and cook until bubbling.
- Reduce to a simmer and allow to cook for a further 10 minutes before stirring through the vegan sour cream.
- Add salt and serve with rice and a little extra sour cream.
