Butter Tofu

Sue had suggested we make some sort of butter ‘chicken’ and wanted to use tofu. I was worried the tofu wouldn’t hold up to the hearty sauce but it did and turned out to be very, very good. We definitely did not attempt to make this vegan but we also did not add the blanched almonds most recipes call for. I think you could make a pretty good vegan version if you made a thick paste with blanched almonds and plain almond milk(for the yoghurt portion) and used margarine for the butter. If anyone attempts a vegan version let me know, I’d be interested to try it myself next time. For now here is the vegetarian version, high in fat and deliciousness.

Butter Tofu

  • 1 block of firm tofu cut into 1″x2″ pieces (rinse and pat dry with paper towel, optional> rub with curry paste and let sit for an hour)
  • 1/3 cup- 1/2 cup of butter ( or vegan margerine)
  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • 3/4 can of tomato paste
  • cinnamon 1 stick is ideal, 1 tsp if you do not have the bark
  • 1/2 tsp cardamom seeds or ground cardemon
  • 1tsp cumin seeds
  • 2″ piece of fresh grated ginger
  • 2 tsp coriander powder
  • pinch of cayenne ( optional for heat)
  • 3/4 cup of baltic stlye yoghurt (if you are vegan try soaking1/2 cup of blanched almond in enough warm almond milk to cover, food process them to a paste and add to sauce as the yoghurt
  • salt and pepper to taste
Prepare tofu by rinsing, cutting into 1″x2″ pieces and patting dry. Place in a medium sized bowl and rub with about 1 tbps of hot curry paste, set a side.
Heat butter,cumin seeds, cardamon and cinnamon in  a deep skillet over medium heat.
Dice onion, garlic and add to butter mixture once it starts to foam a little on top. Saute onions for about 5 minutes to soften and add prepared tofu. Once tofu start to lightly brown and absorb some of the butter add a 3/4 can of tomato paste, corriander and grated ginger and combine well.
Cook over medium-low heat for about 10 minutes so the tofu can absorb the flavor and the onions and spices and cook down. We marinated the tofu, if you forgot too or just want an extra kick, add some paste. If you do not have curry paste be sure to add some cayenne to give it heat.
About 5 minutes before you are ready to serve add yoghurt or almond paste. and stir in well. Season with salt and pepper. Mixture will separate due to the high fat content. Reduce the heat to low if you need to keep it  warm, you don’t want to cook the yoghurt. Serve topped with fresh coriander if you have it. It’s great on rice but especially good with warm naan.

3 thoughts on “Butter Tofu

  1. Pingback: Yellow Split-Pea Dahl with Kale | V-Spot

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