Indian hearty sauces warm and taste heavenly winter evenings. This vegan tofu food is inspired by the classic Indian food butter chicken. The secret to the sauce is the cashew nuts stewed among the tomato sauce. Finally, the sauce is pressed with a stick mixer to balance, and the end result is wonderfully creamy, without cream!
Butter-tofu
For 3-4
1 onion
3 cloves of garlic
1 tablespoon grated ginger
2 tablespoons rapeseed oil
100 g cashew nuts
1 teaspoon tomato paste
4 dl water
2 teaspoons garam masala spice mixture
¼ teaspoons cardamom
½ teaspoons salt
1 packet Jalotofu Marinated
tofu 1 tbsp
rye 1 tbsp
Dice the onion and chop the garlic. Heat the rapeseed oil in a saucepan and saute the onion and garlic in it for about five minutes. Add grated ginger, tomato paste, cashew nuts, water and spices. Simmer the sauce over low heat for about half an hour.
While the sauce is simmering, dice the tofu and fry the cubes in canola oil in a hot pan until browned. Remove the pan from the plate and add the soy sauce to the tofu cubes.
Puree the sauce evenly with a stick mixer and add the fried tofu cubes to it. Put the sauce on the stove and bring to a boil. Check the taste. Serve with basmati rice.
