Butter tofu! Our all time favorite meal. This dish is a comfort food in my house and is even better with some garlic naan. This recipe has a slight kick and such unique flavors. I hope you enjoy it!
1 block of super firm tofu
2 tbsp ginger garlic paste
Red chili powder
2 tbsp Ginger garlic paste
2 Roma tomatoes
1 15 ounce can of tomato sauce
1/2 red onion
1/5 cup + 2 tbsp raw cashews
1 1/2 tbsp garam masala
2 tbsp sugar
1 tbsp ginger garlic paste
1 1/2 tbsp white wine vinegar
1/2 tsp salt
2 tbsp kasoori methi (or fenugreek leaves)
1/4 tsp red chili powder
1 tbsp vegan butter
.Preheat oven time 350 degrees Fahrenheit
.Be sure to press tofu and then cut into slices. Cut each slice into halves and then cut diagonally so that each piece is a triangle.
.Place all of your triangle pieces on a baking pan, then sprinkle with red chili powder and spread a little dab of ginger garlic paste on each tofu piece.
.Bake for 20 minutes
.For the gravy, heat some oil in a pot on medium heat.
.Chop the onions and tomatoes and toss them all in the pot along with the cashews. (If you don’t have a high speed blender you may have to soak the cashews for a few hours before cooking and blending them)
.Cook until the onions are soft
. Once the onions are done, add in the tomato sauce and cook for a few minutes until hot.
.Place the mixture in a blender along with the rest of the ingredients. (Be careful with the hot liquid)
.Blend until smooth
.Place back in pot and sprinkle kasoori methi on top if desired. Toss in the tofu and serve with some spiced rice