If you’ve ever browsed social media in the last year, I guarantee you have seen this iconic dish! It’s typically chicken based and features heavy cream, but you can easily mix up the protein and fat in this dish to still capture the same flavors. We’ve explored a Butter Cauliflower and I just knew, we have to try a Butter Tofu!
I love that there are alternative ingredients to this classic dish that don’t compromise the flavor. As someone who doesn’t do a ton of curry, I promise even if you’re in the same boat..
there is something about this dish that just draws you in!
Everyone has their on approach to this dish! What I love most about my version is that the sauce is cooked in coconut oil, the tofu is marinated rather than baked creating a more dry texture that doesn’t absorb flavor, it packs more spices, enough coconut milk that adds a richness to the sauce, cashews to pack on protein and create texture, and a lil kick because it’s warranted in this dish!
What’s fab about this dish, is that it’s quick, easy, affordable, you can use whatever protein you like, it has a rich flavor, can be served with traditional rice or cauliflower, it’s packed with plant protein with the tofu and cashews, the texture of the sauce is rich and creamy, it’s perfect no matter what the season, has notes of coconut, and it’s just so good!
If you’re searching for more ways to love tofu, or explore a new cuisine, you have to give this vegan Butter Tofu a try! I promise you won’t regret it!
Place drained and cubed tofu in a bowl. Pour the marinade ingredients over the top. Toss and coat. Allow to marinate for 10-15 minutes. I used the 1/3 cup from the 2 cans, then drained the bowl and added it back to the sauce.
Cook jasmine rice according to directions, set aside.
Sauce: In a large pan over medium heat, add the coconut oil and chopped onion. Cook for 8-10 minutes until browned. Stir periodically to prevent burning.
Now add the garlic and ginger, and cook for an additional 2 minutes until lightly browned.
Now add all the spices, the garam sala, cumin, turmeric, yellow curry, red pepper flakes (you can always add less now and more later after tasting), salt, pepper, and cook for an additional 2-3 minutes until fragrant. Now add the tomato paste and coconut milk stirring to combine. Bring to a bowl, then a low simmer. The sauce will thicken. Cook for 5 minutes.
Remove from heat and add to a blender with the soaked cashews. Add back to the pan. Toss in the cooked cauliflower florets. Toss and coat in the sauce and serve over jasmine rice. Garnish with cilantro.