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.
