Vegetarian Butter Tofu

Vegetarian Butter Tofu

I know I should probably be eating a bowl of plants right now, but instead I made vegetarian butter tofu. If thats wrong, then I don’t wanna be right. One of the toughest parts about being more conscious about what I am eating is definitely the lack of take out options. Its obvious I was missing the richness of butter chicken, but not any more! For this recipe I used ghee, which is butter without the milk solids. Yes, it is an animal product, but it also tastes amazing and is perfect for sautéing so @ me.

I recently discovered how beautifully tofu can transform into a sauce. It gets super smooth and creamy, and carries flavors very well. By blending the tofu with spices and crushed tomatoes, it gets super thick and smooth. No dairy required!

A great spin on this recipe would be to use cauliflower as the “chicken” instead of the tofu. If you are trying to get more plants in, it would be a great option.

Side note: If you have an instant pot and you’re not making rice in it, you’re wrong.

This recipe has no ratings just yet.

Vegetarian Butter Tofu

May 30, 2019
: 4
: 45 min
: Medium

Versatile Tofu makes quick work of this classic Indian dish.

By:

Ingredients
  • 16oz extra firm tofu
  • 1 Tablespoon ghee
  • 1 small onion, chopped
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cumin
  • 1 1/2 cups crushed tomatoes
  • 1 Lemons juice
  • For the tofu:
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne
  • 1 Tablespoon ghee
Directions
  • Step 1 Cut the tofu block in half lengthwise, then blot dry with a clean dish towel. Cut half of the tofu into chunks and set aside.
  • Step 2 In a medium skillet, heat the ghee over medium heat. Add the chopped onion and spices, then cook and stir until the onions are translucent and the spices smell fragrant.
  • Step 3 Add the tomatoes and cook on low.
  • Step 4 Meanwhile, mix together the cornstarch and spices for the tofu in a large bowl. Toss the tofu in this mixture until it is evenly coated.
  • Step 5 In another skillet, heat the remaining ghee on high. Add the tofu and cook on both sides until it is golden brown.
  • Step 6 Remove the tomato mixture from the heat, and put it in a high powered blender with the remaining tofu. Blend on high until perfectly smooth. Pour this mixture over the browned tofu and finish with a lemons juice.
  • Step 7 Serve over rice, garnished with cilantro.

Related Posts

Fresh Peach and Coconut Sorbet

Fresh Peach and Coconut Sorbet

It’s no secret that finding vegan desserts that don’t either taste like cardboard, or straight crisco is a challenge. We all know how I feel about those. This FOUR ingredient fresh peach and coconut sorbet is absolutely perfect for a sweet treat that you can […]

Creamy Avocado Hangover Pasta

Creamy Avocado Hangover Pasta

Welp, my birthday weekend is finally over. 23 has been an awesome year. I left my corporate job, grew my small business and started this food blog! Needless to say, 23 went out with a BANG. As much as I embrace a (mostly) healthy lifestyle, […]



Leave a Reply

Your email address will not be published. Required fields are marked *