Paid partnership with Spicely Organics
Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 5 servings | Prep time: 20 minutes | Cook time: 1 hour | Total time: 1 hour 40 minutes
This vegan butter tofu made with Spicely Organics spices is creamy, rich, and so flavorful! Baking the tofu gives it such a tender texture, which pairs perfectly with the sauce and cilantro rice. It’s better than takeout and can be prepared in less than an hour. You need to try this dairy-free, gluten-free Indian dish ASAP!
1 block (16 oz) of extra firm tofu
1/4 cup of cornstarch
1 tsp garam masala (Spicely Organics)
1 tsp curry powder (Spicely Organics)
Pinch of salt
4 tbsp of vegan butter
1 small white onion, finely diced
3 cloves of garlic, finely diced
1 can (14 oz) full-fat coconut milk
1 1/2 cups of crushed tomatoes
1 tbsp brown sugar
2 tbsp garam masala powder (Spicely Organics)
2 tbsp curry powder (Spicely Organics)
1 tsp turmeric powder (Spicely Organics)
1 tsp ginger powder (Spicely Organics)
1 tsp ground coriander powder (Spicely Organics)
1/4 tsp cayenne pepper (Spicely Organics)
1 cup of uncooked white rice of your choice (I used jasmine rice)
2 cups of vegetable broth
1 large handful of fresh cilantro, chopped
1 tsp fresh lime juice
1/2 tsp black pepper
Salt to taste
First, cook your rice as that will probably take the most time. ○ Add the vegetable broth and rice to a sauce pot. ○ Cook your rice according to the directions on the package. ○ When the rice is cooked, let it cool for about 10 minutes, then mix in the cilantro, lime juice, salt and pepper. Set aside until you're ready to serve.
Next, prep your tofu for baking. ○ Preheat your oven to 400° F. ○ Start by the pressing tofu to remove as much liquid as possible. Wrap the block in a kitchen towel, then place a weight on top (like a few dinner plates). Let it sit for about 5 minutes. While the tofu is pressing, you can chop and prep your veggies for the sauce. ○ Rip the tofu apart into bite-sized pieces. You can also slice the tofu into cubes, but ripping it apart will give it a great texture and hold the sauce better. ○ Place the tofu in a large bowl or ziplock bag, along with the cornstarch and spices. ○ Gently mix around to coat the tofu in the cornstarch mixture. ○ Then, place the tofu on a baking sheet, and bake for 20-35 minutes or until slightly browned.
While the tofu and rice cook, you can get started on the sauce. ○ Add the diced onion, garlic, and butter to a very large sauce pan, and heat over medium. ○ Cook for 4-5 minutes until fragrant, stirring frequently. Make sure the onions do not brown (if they begin to stick to the pan, add splashes of water). ○ Add the rest of the ingredients (coconut milk, tomatoes, and spices) to the pan. Reduce the heat to low and simmer, stirring occasionally, for about 10 minutes or until the sauce begins to thicken. ○ If your tofu and rice still need more time to cook, continue to simmer the sauce on low, stirring occasionally, until ready.
Once the tofu is finished baking, gently mix it into the sauce.
Serve over the cilantro rice and enjoy!
Tips and Tricks:
You can substitute the tofu for tempeh if you'd like this recipe to have a denser protein, although it is already pretty rich and filling. You can also omit the tofu altogether if you are soy-free, and simply serve the sauce over some roasted veggies like cauliflower, broccoli, or squash.
To cut calories, substitute the full-fat coconut milk with light coconut milk. The sauce will be thinner and not as creamy, but still delicious. This will change the nutrition facts below to about 401 calories and 15g of fat per serving.
Nutrition & Servings: (calculated by MyFitnessPal)
Total Fat: 26g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.