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Healthy Vegan Butter "Ckn"

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1/4 cup cashews
  • 1 block extra firm tofu
  • 1 can light coconut milk ~400ml
  • 1 can diced tomatoes ~400ml
  • 1 tsp olive oil
  • 1 medium onion
  • 4 medium cloves garlic
  • 2 tsp cumin
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1/2 tsp paprika
  • 1 tsp coriander
  • 1 tsp chilli powder
  • 1/4 tsp salt
  • dash black pepper

Instructions

  • Preheat oven to 350 ℉.
  • Place the cashews in a small bowl, covering with hot water, set aside to soak.
  • If serving with rice, start you rice now. (1 cup rice to 2 cups water)
  • In a small bowl, mix together all the dry spices.
  • Tear your tofu into bite sized pieces and place in a large bowl. Mix your coconut milk to combine the thick and thin layers into one consistency. Add 1 tbsp coconut milk to the tofu and toss to coat. Sprinkle 1.5 tsp of your spice mix onto the tofu and toss again to coat.
  • Lay the tofu on a baking tray in one even layer and bake for 25 minutes, flipping after 15 minutes.
  • Dice onion and garlic. In a large frying pan or medium pot (make sure you have a lid for it), heat oil on medium heat and add onion and garlic. Saute until translucent, add spices and fry another minute.
  • Add coconut milk and mix well. Place lid on top and bring to a simmer.
  • In a blender, add cashews and diced tomatoes, blend until smooth. Add to the pan with coconut milk and bring to a simmer once again. Simmer for 15-20 minutes.
  • When the tofu is done, add it to the pan with the gravy (sauce). Mix together and serve.