Vegan butter tofu

Ingredients

Baked tofu

450gms firm tofu (pressed for 10 minutes)

1 tsp garam masala

1 tsp paprika

1 tsp salt

1 tsp tumeric

3 tsp ginger minced

1 tbs garlic oil

3 tsp lime juice

2 tsp water

2 tbs corn starch/arrowroot

1 tsp nutritional yeast

Butter sauce

1 tbs garlic oil

3 large ripe tomatoes or 1 tin diced tomatoes

1 tsp chopped ginger

1 tsp chilli

1/2 cup tofu cream (1 to 1 silken tofu and water blended)

1 tsp garam masala

1 tsp paprika

3/4 cup water

1.5 tsp dried fenugreek

1/2 tsp salt

2 tbs maple syrup

Instructions

Baked tofu

1. Cube the pressed tofu and combine with mixed ‘Baked tofu’ ingredients. Marinade for 10 minutes.

2. Bake in air fryer for 10 minutes on 175 degrees.

Butter sauce

1. Heat garlic oil in a skillet over medium heat.

2. Puree chopped ginger with some tomato. Add to the skillet with remaining tomato and cook until puree starts to thicken.

3. Add tofu cream to skillet along with spices fenugreek, salt and maple.

4. Add water, stir and bring to the boil.

5. Fold in baked tofu. Simmer for a minute.

6. Serve on rice.

Original recipe: Indian butter tofu paneer