{"id":4820,"date":"2020-03-04T07:10:00","date_gmt":"2020-03-04T07:10:00","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=4820"},"modified":"2020-11-04T20:22:26","modified_gmt":"2020-11-04T20:22:26","slug":"butter-tofu","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/butter-tofu\/","title":{"rendered":"“Butter” Tofu"},"content":{"rendered":"
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\n\t\t\t\t\t\""Butter"\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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“Butter” Tofu<\/h2>Recipe by Jennifer-June<\/span>Course: Miscellaneous<\/mark><\/span><\/div>
<\/span>Servings<\/span>servings<\/span><\/div>
<\/span>Prep time<\/span>minutes<\/span><\/div>
<\/span>Cooking time<\/span>minutes<\/span><\/div>
<\/span>Calories<\/span>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 pkg fim Tofu, cubed<\/span><\/p><\/li>

  • <\/span>

    3 Tbsp Oil (veg, coconut or olive will work)<\/span><\/p><\/li>

  • Marinade<\/strong><\/li>
  • <\/span>

    15 ounces Plain unsweetened vegan yogurt<\/span><\/p><\/li>

  • <\/span>

    6 cloves garlic<\/span><\/p><\/li>

  • <\/span>

    1\/2 inch square fresh ginger<\/span><\/p><\/li>

  • <\/span>

    3\/4 tsp red chilli powder<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp ground coriander<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp ground cumin<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp garam masala powder<\/span><\/p><\/li>

  • <\/span>

    pinch of tandoori colouring<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp salt<\/span><\/p><\/li>

  • <\/span>

    1 Tbsp lime juice<\/span><\/p><\/li>

  • Sauce<\/strong><\/li>
  • <\/span>

    2 cups skinned tomatoes, diced<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp ground kasuri methi<\/span><\/p><\/li>

  • <\/span>

    75 grams vegan butter<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp paprika<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp vinegar<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp garam masala<\/span><\/p><\/li>

  • <\/span>

    40 grams vegan cooking cream<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Puree garlic, ginger, marinade spices, salt, and lime with yogurt in a blender.<\/li>
    • Marinate tofu pieces in yogurt mixture in a bowl, for at least an hour.<\/li>
    • Heat oil in a skillet and add tofu and marinade, cover and cook about 10 minutes and set aside.<\/li>
    • Place tomatoes in a cook about 5 minutes uncovered, allowing some of the liquid to evaporate.
      <\/li>
    • Add butter, paprika, garam masala, kasuri methi, and salt. As soon as butter has melted, add vinegar.<\/li>
    • Add cream and stir well. Add tofu and marinade to the sauce. Mix well and serve.<\/li><\/ul><\/div>