Did you know that food memories are more powerful than other memories because they often involve all five of our senses? Well, food is even more special for me because cooking is when I feel most free. It’s the place I go to express myself, where there’s absolutely no right or wrong.
This recipe comes from my memory of growing up in India when my didi (the local word for big sister) would make this dish for me and my family. She used tofu rather than chicken and everyone would sit and eat this healthy meal together. I can still remember the pot boiling and smelling the sweet flavours… I hope if you try out this recipe that it becomes a family memory for you and yours as well – enjoy!
Vegan Butter Tofu
4
servings20
minutes20
minutesIngredients
300ml plant-based almond milk or coconut milk
1 tbsp cornstarch
20g vegan butter or olive oil
Half an inch of fresh ginger, minced
50g shallot finely diced or white onion chopped finely
2 tsp chili powder
2 tsp ground turmeric
2 tsp ground coriander
2 tsp cumin powder
2 whole fresh tomatoes diced
1 pack organic firm tofu cut in cubes
3 cloves garlic, minced
Directions
- First mix the almond milk with the cornstarch in a measuring cup and place to one side.
- Then, in a pan, heat the vegan butter for about 2 minutes over medium heat.
- Once the butter has melted, add the onion, ginger and garlic and sauté for about 5 minutes.
- Add the spices and cook for a few more minutes.
- Add the freshly diced tomatoes, the tofu and the almond milk mixture.
- Mix well and let it simmer for about 8-10 minutes.
- Season with salt and pepper.
Notes
- Serve with rice or quinoa, pita or naan or with some steamed sweet potatoes.
- if you want to go extra healthy, blend a handful of cashew nuts with the almond milk instead of using cornstarch.
