Vegan Butter Tofu

Vegan Butter Tofu

Author: Sara Smith Prep Time: 30 minutes
Cook Time: 15 minutes Total Time: 45 minutes
Yield: 4 servings Category: Other Recipes Cuisine: Vegan Diet: Vegan

Ingredients

  • 1/2 cup raw cashews
  • 1/2 cup unsweetened almond milk or water
  • 1 tbsp coconut oil
  • 1 tbsp fresh ginger (minced)
  • 3 cloves garlic (minced)
  • 1 medium white onion (finely diced)
  • 2 tsp mild chili powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tbsp pure maple syrup
  • 1 – 28 oz can diced tomatoes
  • 1 package organic firm or extra firm tofu (pressed and cubed)
  • Salt and pepper (to taste)
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Instructions

  1. If you're feeling fancy, press the tofu for 20-30 minutes. Wrap it in a dish cloth, throw on a heavy object, and channel your inner chef.
  2. While the tofu is pressing, soak the cashews in boiled water for 20-30 minutes.
  3. Drain the soaked cashews and blend them with almond milk until smooth and creamy.
  4. In a large skillet, heat coconut oil over medium heat. Sauté ginger, garlic, and onion for about 4-5 minutes until fragrant.
  5. Add the ground spices (chili powder, turmeric, coriander, cumin, and cinnamon) and toast for another 1-2 minutes.
  6. Pour in the diced tomatoes, maple syrup, cubed tofu, and cashew cream. Mix and let it simmer uncovered for about 10 minutes.
  7. Season with salt and pepper to taste, and serve over rice with fresh cilantro and lime wedges.

Notes

  1. For a richer flavor, consider pressing the tofu and soaking the cashews longer. Serve with rice, quinoa, or flatbreads.