BUTTER TOFU

We’ll admit it, this recipe calls for quite a few ingredients. The good news is that several of the spices are used in both the marinade and the sauce. Our tip: prepare the marinade the night before and, while you’re at it, measure out the spices for the sauce into a small airtight container. The next day, a good part of the prep will already be done.

For even more flavourful tofu, we recommend letting it marinate for at least 8 hours. But if you get a last-minute craving for butter tofu, one hour of marinating is more than enough to get a delicious result.

We like to roughly tear the tofu into pieces by hand for a more rustic, chicken-like texture and appearance. Aim for about 16 to 24 pieces, depending on how chunky you like your bites. Keep in mind that smaller pieces will soak up more of the marinade and become even more flavourful. We wouldn’t go beyond 24 pieces, though, as the tofu can start to crumble rather than hold its shape.

This is the kind of recipe we especially love making once the days start getting cooler. Instead of using 35% cooking cream, we use our cashew butter to achieve the same rich, creamy texture. And if you like having leftovers, feel free to double the recipe: saucy dishes like this one keep very well and are perfect for weekday lunches.

Serves 3-4

INGREDIENTS

For the tofu

• 454 g extra-firm tofu, roughly torn by hand into 16 to 24 pieces
• 3 tbsp 2% plain Greek yogurt
• 1 tsp paprika
• ¼ tsp cayenne pepper
• 1 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground turmeric
• ¼ tsp garam masala
• 1 tsp sea salt
• 1 tbsp neutral oil

For the sauce

• 2 tbsp neutral oil
• 1 small yellow onion (about 150 g), finely chopped
• 2 garlic cloves, finely chopped
• 1 piece ginger, about 2.5 cm (1 in), finely chopped
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp garam masala
• ¼ tsp cayenne pepper
• 1 tsp sea salt
• 2 tbsp tomato paste
• 1 can (398 mL) Mutti finely chopped tomatoes (Polpa)
• ¼ cup Cashew Butter Sea Salt
• 1 cup water
• 2 tbsp maple syrup
• 2 tbsp salted butter

For serving

• Fresh cilantro, chopped
• Basmati rice or naan bread

INSTRUCTIONS

1. Marinate the tofu. In a large bowl, combine the Greek yogurt, paprika, cayenne pepper, coriander, cumin, turmeric, garam masala, salt and oil. Add the tofu and gently toss until the pieces are well coated. Let marinate for at least 1 hour or, ideally, cover and refrigerate for 8 to 24 hours.
2. Bake the tofu. Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the tofu in a single layer, leaving a little space between the pieces. Bake for about 20 minutes, or until the edges are nicely browned.
3. Prepare the sauce. While the tofu is baking, heat the oil in a large skillet over medium heat. Add the onion, garlic and ginger and cook for about 5 minutes, until the onion is soft and lightly golden.
4. Add the cumin, coriander, garam masala, cayenne pepper and salt. Cook for 30 seconds, stirring to release the aromas. Add the tomato paste and cook for another minute.
5. Add the can of finely chopped tomatos, Cashew Butter Sea Salt, water and maple syrup. Stir well and simmer for about 15 minutes, stirring occasionally.
6. Add the butter and stir until completely melted. Add the roasted tofu and continue cooking over low heat for 3 to 5 minutes, stirring gently, until the tofu is heated through and generously coated in the sauce.
7. Remove from the heat, garnish with fresh cilantro and serve with basmati rice or naan bread.