Vegan Tofu Butter Masala – Indian

Step 1: Sauté Onions

Heat 1 tablespoon of oil in a pan over medium heat. Add the sliced red onions and a pinch of salt. Sauté, stirring occasionally, for 5-7 minutes until the onions are deeply caramelized and golden brown. Remove from heat and set aside.

Step 2: Blend Sauce Base

In a blender, combine the ginger garlic paste, the caramelized onions, cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, 1 teaspoon of salt, lime juice, non-dairy yogurt, cilantro, soaked cashews, and 1/2 cup of water. Blend until a completely smooth and creamy paste is formed.

Step 3: Marinate Tofu

Crumble or cube the pressed tofu into a large bowl. Pour approximately 1/3 of the prepared sauce over the tofu. Mix gently but thoroughly to ensure all tofu pieces are well coated.

Step 4: Pan-Fry Tofu

Heat 2 tablespoons of oil in a pan over medium-high heat. Add the marinated tofu pieces and pan-fry for 8-10 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides. Remove the fried tofu from the pan and set aside on a plate.

Step 5: Cook the Curry Sauce

Pour the remaining sauce into the same pan. Add a little water to the blender to rinse out any remaining sauce and add it to the pan. Stir in fenugreek (kasoori methi) and Kashmiri chili powder. Cook the sauce for 5-7 minutes over medium heat, stirring frequently, until it thickens and the oil begins to separate from the edges.

Step 6: Add Tomato Paste

Squeeze in the tomato paste and mix it into the sauce until it is fully incorporated and the sauce achieves a rich, deep orange color.

Step 7: Combine Tofu and Sauce

Add the pan-fried tofu pieces to the cooked sauce. Gently stir to coat the tofu evenly with the curry. Simmer for an additional 2-3 minutes to allow the flavors to meld together.

Step 8: Garnish and Serve

Garnish the Vegan Tofu Butter Masala with fresh chopped cilantro. Serve hot with warm naan bread or your favorite rice.

• Ensure tofu is well-pressed to achieve the best texture when frying.

• Adjust the amount of Kashmiri chili powder to control the heat level.

• Soaking cashews helps achieve a smoother sauce consistency.

• Substitute tofu with chickpeas or other plant-based proteins like tempeh.

• Add vegetables such as peas or bell peppers for extra nutrition and flavor.