Vegan Butter Spice Tofu ★★★★★1 review

Ingredients

• 350 g block of medium or firm tofu
• 1/2 Tbsp oil
• Salt, pepper, to taste

For Sauce

• 3 large cloves garlic, crushed
• 1 Tbsp finely grated ginger
• 3 Tbsp coconut oil
• 1 heaped tsp turmeric
• 1 heaped tsp coriander powder
• 4 tsp garam masala
• 3/4 cup crushed tomatoes
• 3/4 cup full fat coconut milk (very important to use full fat!)
• 1 tsp soy sauce or Bragg’s liquid amino seasoning
• Salt, pepper – to taste
• Extra chopped fresh coriander and rice, to serve

Method

1. Preheat your oven’s grill/broiler. Cut the tofu into roughly 1½-2cm cubes.
2. Place the tofu in an oven-proof dish, and add ½ tbsp oil. Season generously with salt and pepper and toss the tofu in the pan to ensure it’s well-coated.
3. Grill/broil in the oven for 12-14 minutes until it is golden brown, then flip the tofu over, and re-season with salt and pepper. Grill for 8-10 minutes more until golden but not dried out, then remove from the oven and set aside.
4. While the tofu is grilling, prepare the sauce. Heat the coconut oil in a large pan on a medium/low heat, and gently sauté the garlic and ginger in it for 2 minutes, stirring constantly.
5. Add the spices and stir for another minute.
6. Add the crushed tomatoes, coconut milk and soy sauce (or Bragg’s) to the pan, bring the mixture to a boil and reduce the heat.
7. Cover and simmer gently for 15 minutes, stirring occasionally. If the mixture starts to stick, turn the heat down a little and add some more coconut milk or water.
8. Add the grilled tofu to the sauce and simmer the mixture for a further 3 minutes. Remove from the heat.
9. Serve with brown rice, quinoa or millet and garnish each plate with fresh cilantro. Enjoy!