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BUTTER TOFU π
Recie:
Recipe serves 2
For the tofu:
280g extra firm tofu
8 tbsp unsweetened plain yoghurt
3 tsp minced ginger
3 garlic cloves, minced
1 tsp garam masala
1 tsp cumin
1/2 tsp turmeric
1/2 tsp hot chilli powder
Pinch of salt
For the sauce:
1 heaped tbsp vegan butter
4 cloves of garlic, minced
1 heaped tsp minced ginger
1 tsp cumin
1 tsp garam masala
1 tbsp tomato puree
Any leftover marinade
1 tin of chopped tomatoes, blended smooth
150 ml coconut cream
Tear the tofu into chunks and pat dry. Season well with salt and pepper. Pour the yoghurt into a bowl or container and add the ginger, garlic and spices. Season with a big pinch of salt. Add the tofu and gently mix to coat all the pieces. Cover and leave to marinade for at least an hour, ideally overnight.
Pre-heat the oven to 200ΒΊC. Remove the marinated tofu chunks from the marinade and keep any leftover marinade for later. Thread the tofu onto skewers and place onto a lined baking tray, or add the chunks to the tray spread evenly. Bake for around 25 minutes, turning halfway through, until the tofu is dry and the edges are starting to darken in colour.
Meanwhile, start the sauce. Add the butter to a large pan on a medium heat. Once melted, add the ginger and garlic and cook for a couple of minutes. Add the cumin, garam masala and tomato puree and stir for a minute. Add any leftover marinade and the blended chopped tomatoes and mix well. Pour in the coconut cream and once combined, add the baked tofu. Leave to simmer until the tofu is heated through - donβt let the sauce bubble to hard or it may split. οΏ½οΏ½Serve up, drizzle with coconut cream or yoghurt, add some coriander and enjoy with rice, naan or both!
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