Print

Vegan Butter Tofu with Cashew Cream and Spiced Tomato Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

This Vegan Butter Tofu recipe offers a creamy, flavorful, and comforting plant-based twist on traditional butter tofu dishes. Made with a rich cashew cream, aromatic spices, and tender tofu cubes simmered in a spiced tomato sauce, it's a wholesome and satisfying meal perfect for vegans and anyone seeking a delicious dairy-free alternative.

Ingredients

Cashew Cream

  • 1/2 cup raw cashews
  • 1/2 cup unsweetened almond milk or water

Main Dish

  • 1 tbsp coconut oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 medium white onion, finely diced
  • 2 tsp mild chili powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tbsp pure maple syrup
  • 1 (28 oz) can diced tomatoes
  • 1 package organic firm or extra firm tofu, pressed and cubed
  • Salt and pepper, to taste

Instructions

  1. Press Tofu (Optional): Press the tofu for 20-30 minutes by wrapping it in a dish cloth and placing a heavy object on top or using a tofu press to squeeze out excess liquid, helping the tofu absorb more flavor.
  2. Soak Cashews: Place cashews in a bowl and cover with boiled water. Let soak for 20-30 minutes or longer if preferred, such as overnight, to soften for blending.
  3. Blend Cashew Cream: Drain soaked cashews and add to a high-speed blender with 1/2 cup almond milk or water. Blend on high until completely smooth and creamy, adjusting liquid quantity to achieve a heavy creamy consistency that can be poured.
  4. Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add minced ginger, garlic, and diced onion, cooking for 4-5 minutes while stirring frequently until the mixture is softened and fragrant.
  5. Toast Spices: Add mild chili powder, ground turmeric, ground coriander, cumin, and cinnamon to the skillet. Stir constantly for 1-2 minutes to toast the spices and release their flavors.
  6. Add Liquids and Tofu: Pour in the diced tomatoes, maple syrup, cubed tofu, and cashew cream. Mix everything thoroughly and let it simmer uncovered over medium-low heat for 10 minutes, allowing flavors to meld.
  7. Season and Serve: Taste the dish and add salt and pepper as needed. Serve the vegan butter tofu hot over rice, garnished with chopped fresh cilantro and lime wedges on the side for added brightness.

Notes

  • Pressing tofu is optional but recommended for better texture and flavor absorption.
  • Cashews can be soaked overnight to save time during preparation.
  • You can substitute almond milk with other plant-based milk or water depending on preference.
  • This dish pairs well with steamed rice or naan for a complete meal.
  • Adjust spice levels by modifying the amount of chili powder used.

Find it online: https://recipeplenty.com/vegan-butter-tofu-with-cashew-cream-and-spiced-tomato-sauce-recipe/