Vegan Tofu Butter Masala

Ingredients

For 4 portions

• 🧈 400g firm tofu
• 🌾 15g corn starch
• 🧈 40g plant-based spread
• 🏺 30ml sunflower oil
• 🧅 200g onions
• 🧄 12g garlic
• 🪴 15g ginger
• 🍅 600g tomato
• 🌰 75g cashews
• 🌿 1g cardamom
• 🌿 1g bay leaf
• 🌶️ 6g kashmiri chilli powder
• 🌿 4g garam masala
• 🌿 2g cumin powder
• 🍚 10g sugar
• 🥤 200ml tap water
• 🥛 80ml plant-based cream alternative
• 🌿 3g kasuri methi (dried fenugreek leaves)
• 🧂 6g salt

Method

1. Cover the cashews with hot water and soak for 15 minutes. Press the tofu between kitchen paper for 10 minutes, cut into 2 cm cubes and toss with the corn starch and a pinch of the salt.
2. Heat the oil in a large non-stick pan and fry the tofu for 8 to 10 minutes, turning, until golden and crisp on all sides. Lift out and set aside.
3. Add half the plant-based spread, the cardamom and bay leaf to the pan, then the chopped onion. Cook for 8 minutes, until soft and just golden. Add the chopped garlic and ginger and stir for 1 minute.
4. Add the roughly chopped tomatoes and cook for 10 to 12 minutes, until completely soft.
5. Remove the cardamom and bay leaf. Add the drained cashews and blend with half the water until very smooth. Pass through a sieve for an extra silky sauce.
6. Return to the pan with the rest of the spread. Stir in the chilli powder, garam masala, cumin and sugar and cook for 2 minutes. Add the rest of the water and simmer gently for 10 minutes, until the sauce coats a spoon.
7. Rub the fenugreek leaves between your palms and add to the sauce with the remaining salt and the plant-based cream. Warm through without boiling.
8. Stir in the tofu just before serving so it stays crisp, and serve with rice or vegan flatbreads.