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Recipe: "Butter" Tofu Cauliflower (Vegan - coconut milk)

I've made this a few times now and I FINALLY wrote down the proportions!

This is a super warm and comforting Indian-inspired dish based on Butter Chicken, but it's 100% vegan!


Seasoned Tofu & Cauliflower

  • 3/4 block Firm Tofu
  • 1/2 head Cauliflower
  • 3/4 tsp Garam Masala
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Curry Powder

I have mixing bowls with lids so I put all these ingredients into the bowl, put the lid on and shake. Let sit while you create the rest of the meal.

Pre-heat the oven to about 400/425 degrees and spread the Tofu & Cauliflower on a lined baking sheet.
Bake for about 10 minutes.

Vegan Butter Sauce

  • Coconut Oil for the pan
  • 1/2 Onion - chopped
  • 1 - 1 1/2" Ginger - chopped
  • 2-3 Cloves Garlic
  • 1 1/2 Tbs Garam Masala
  • 1 1/2 tsp Curry Powder
  • 1/2 tsp Cumin
  • Black Pepper
  • 100ml Tomato Paste
  • 2 cans Coconut Milk - I used 1 can full fat and 1 can light

Measure out your Spices into a bowl.
Heat the oil & add the Onion - allow the onion to start to become translucent
Add Ginger and Spices - stir and allow the flavours to meld a bit
Add Garlic
Add Coconut Milk
Allow this all to simmer for about 10 minutes
Add the baked Tofu & Cauliflower & simmer for another 10(ish) minutes

Serve with rice or grain/starch of choice.

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