Butter Tofu
This is a vegan version of a classic, simple, always delicious dish!
Ingredients
- 14 oz extra firm tofu
- 28 oz diced tomatoes canned
- 2/3 cup cashews raw, unsalted
- 1/2 cup plant milk plain, unsweetened
- 1 tbsp olive oil
- 1/2 large white onion minced
- 4 cloves garlic minced
- 1 tbsp maple syrup
- 1 tbsp chili powder
- 1 1/2 tsp turmeric
- 1 tsp cilantro
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Soak the cashews in water for at least 4 hours. If you're short on time, bring them to a boil in a small saucepan, boil for 15 minutes, turn off heat and let sit for an hour.
- Drain and rinse the cashews, then add them to a high powered blender with the plant milk and blend until smooth.
- Press your tofu for 15 minutes, then cut it into cubes.
- Heat the oil in a large saucepan and add the minced onion. Cook for 3-4 minutes or until translucent, then add the minced garlic and cook for another minute.
- Add the cashew/milk mixture, all of the spices, the diced tomatoes (with the juice), maple syrup, and tofu. Cook at a low simmer for 10 minutes, stirring occasionally.
- Taste and adjust flavors as needed. Serve over rice. Enjoy & share!
Nutrition
Calories: 186kcalCarbohydrates: 16gProtein: 9gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 301mgPotassium: 523mgFiber: 3gSugar: 7gVitamin A: 555IUVitamin C: 14mgCalcium: 111mgIron: 4mg
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