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.

[lt_recipe name="Vegetarian Butter Tofu" servings="4" total_time="45M" difficulty="Medium" summary="Versatile Tofu makes quick work of this classic Indian dish. " print="yes" image="https://mindfulcooks.com/wp-content/uploads/2019/05/butter-chicken-horizontal-1024x768.jpg" ingredients="16oz extra firm tofu;1 Tablespoon ghee;1 small onion, chopped;1 ½ teaspoons ground ginger;1 teaspoon ground coriander;½ teaspoon cayenne;⅛ teaspoon nutmeg;½ teaspoon cumin;1 ½ cups crushed tomatoes;1 Lemons juice ;For the tofu:;½ cup cornstarch;1 teaspoon salt;½ teaspoon garlic powder;½ teaspoon ground ginger;¼ teaspoon cayenne;1 Tablespoon ghee;;" ]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.;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. ;Add the tomatoes and cook on low.;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. ;In another skillet, heat the remaining ghee on high. Add the tofu and cook on both sides until it is golden brown.;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.;Serve over rice, garnished with cilantro.[/lt_recipe]