“Butter” Tofu and Cauliflower curry

This is a creamy, sweet and spicy curry, that will replace any cravings you may have for “butter chicken”.

Butter tofu and cauliflower curry (Gluten-free and vegan)

  • Servings: 3-4
  • Difficulty: easy
  • Print

This curry is creamy and not too spicy. It's very easy to prepare, and you will save time by preparing the sauce and cutting onion, garlic and ginger while the tofu and cauliflower bake. For faster preparation I recommend using a bought vegan tandoori paste but you can also make your own. If you do, add 10 minutes to the preparation time, I added a link in the notes at the end of the recipe. This curry freezes really well and can be reheated on medium in the microwave.

Ingredients

  • 4 cups cups water
  • 1 cup raw cashews (soaked if you do not have a high speed blender)
  • 1 cup tomato paste
  • 1 tablespoon garam masala powder
  • 1 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon powdered ginger
  • 1 block of hard tofu
  • 2 tablespoons vegan butter or oil + extra oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp Minced ginger
  • 1/2 head cauliflower, cut into florets (about 6 cups)
  • ½ cup tandoori paste*
  • Rice, coriander and saffron strands, to serve (optional)

Directions

  1. Press your tofu to remove all excess water.
  2. Cut tofu in small cubes, and break the cauliflower into small bite-size florets. Place both in a large bowl, and add the tandoori paste. Mix well so that each piece is covered. You can let this marinate in the fridge if you like, for extra flavour.
  3. Place tofu and cauliflower on a baking tray, trying not to overlap the pieces too much. Place in the oven at 170 degrees Celsius for 20 minutes (note I did not pre-heat the oven). After 10 minutes you may want to turn the cauliflower and tofu. Make sure it does not become too dry or burn.
  4. In a blender, mix the water, cashews, the tomato paste, garam masala, chili powder, ground cumin, salt and powdered ginger. Blend until smooth and creamy, wiping the sides with a spatula if necessary. Reserve.
  5. In a large pan, heat up a dash of oil on medium to high heat. Add the onion, garlic and ginger and cook until soft and translucent. Add the butter and melt it, then reduce heat to medium and incorporate the reserved sauce as well as the tandoori cauliflower and tofu. Mix well and simmer on low heat until the cauliflower reaches the desired consistency (I like mine still firm).
  6. Serve with rice and sprinkle with chopped coriander and saffron (optional)
  7. Enjoy 🙂

*I used Patak’s Tandoori Paste. If you want to make your own, use this recipe for the “tandoori marinade” https://www.onegreenplanet.org/vegan-recipe/tandoori-tofu/



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