For the last guest blogger of the month (there are still a few more coming!), I present to you the fabulous Kylie from Fellowship of the Vegetable! Kylie and her husband, Geoff, make a great team of creative chef and food photographer (respectively), as you can judge by this amazing Indian Butter Tofu. They’re certainly one of my favorite vegan couples, especially since I’ve had the pleasure of hanging out with them. Not to mention, Kylie has a cool store for vegan hats and embroidered kitchen towels on her site that you MUST check out!
Hello Vegan Yack Attackers! I was so honored when Jackie asked me to do a guest post on her blog because (without letting my geek show too much) I’ve been a huge fan of hers for quite some time! This blog was one of the first ones I found when I went vegan and I was in awe (possibly drooling a little) over all the amazing food here. I was super excited to finally meet her in person last year and she’s so much fun to hang out with. So, thank you Jackie for having me on here to share my Indian Butter Tofu!
I have always been a huge fan of Indian food and one of my all time favorite dishes before going vegan was Butter Chicken. The creaminess and the spices were like a party in my mouth and I never ordered anything else at Indian restaurants. When I gave up meat and dairy I thought about how much I would miss my beloved dish and a single tear would run down my face. Seriously though when I really thought about it, it wasn’t the chicken itself I was going to miss but the creamy dreamy sauce that covered it and I knew that I would be able to veganize that shiz!
I experimented a lot and it took me quite a few tries to come up with the perfect combination of ingredients to make a sauce that tasted like the one I fell in love with from my local restaurant. I used different non-dairy creamers like soy and coconut, canned tomatoes, various spice ratios and fake chicken but nothing quite hit the spot until the Indian Butter Tofu I’m sharing with you today. Even my husband, who claims to not like Indian food, went back for seconds for this dish. Instead of fake chicken I used dry-fried tofu which added a great mouth feel.
I think the trick is in the homemade cashew cream and fresh tomatoes, it gives it a great depth of flavor. I found the soy creamer gave it too much of a chemical taste and the coconut made it too curry-like. Cashew cream is super easy to make – just soak raw whole cashews in water overnight, rinse then blend with more water until creamy. If you’re deprived of a high-powered blender such as myself, you may have to strain it through a nut milk bag. I like to do this at the beginning of the week and keep it in a mason jar in the fridge for recipes and coffee during the week.
You can serve this over rice or quinoa, but I opted for kale massaged in coconut oil because I like having some greens for color. Enjoy!
- 1 block firm tofu
- 3 tablespoons vegan butter
- 1 med sweet onion - finely diced
- 3 cloves garlic - minced
- 1 1/4 tablespoons . Garam Masala
- 1 1/2 tsp . ground ginger
- 1/2 tsp . chili powder
- 1/4 tsp . turmeric
- 3 med tomatoes - seeds removed & diced
- 3/4 C . cashew cream
- 1 tablespoon . tomato paste
- pinch Himalayan sea salt
- Heat a large skillet on med-high heat. Cut pressed tofu into desired shape and dry fry by cooking until browned on both sides. Remove from skillet and set aside.
- Melt Earth Balance in skillet, stir in diced onions and garlic and cook for about 4-5 minutes until onions soften.
- Add spices to onion mixture in skillet and stir to combine, then add in tomatoes and continue to cook for another 4-5 minutes.
- Stir in cashew cream, tomato paste and salt.
- Add tofu into sauce and let simmer on low heat for 15-20 minutes.
- Serve hot over desired grain or vegetable.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
You can follow Kylie at the sites and social networks, below!