Butter Tofu
A creamy and flavorful dish featuring air-fried tofu in a rich coconut-based sauce!
Equipment
- Air Fryer
- Large Pot
- Mixing Bowl
Ingredients
- 1.5 blocks extra firm tofu (15 oz each)
- 1.5 tablespoons avocado oil
- 1.5 tablespoons cornstarch
- 1 tablespoon turmeric or curry powder
- 3 tablespoons vegan butter
- 1 large onion diced
- 2 tablespoons fresh ginger minced
- 4 cloves garlic minced
- 1.5 tablespoons garam masala
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 stick cinnamon
- 1 can tomato puree (15 oz) or crushed tomatoes
- 1 can full fat coconut milk (15 oz) or coconut cream
- to taste salt and pepper
- Naan or bread for serving
- Broccoli or green beans for serving
- Brown or white rice for serving
Instructions
- Press the tofu to remove excess moisture, then tear it into bite-sized chunks.
- Toss tofu pieces with avocado oil, turmeric, and cornstarch until well coated.
- Place tofu in the air fryer and cook at 400°F for 15 minutes, flipping halfway through.
- Meanwhile, steam broccoli or green beans for about five minutes until tender.
- In a large pot over medium heat, melt the vegan butter. Add diced onions and cook until translucent, about five minutes.
- Stir in minced garlic and ginger, cooking for another minute until fragrant.
- Add garam masala, curry powder, coriander, cayenne, and the cinnamon stick, then pour in the tomato puree.
- Bring the mixture to a gentle boil, then reduce heat and simmer for ten minutes.
- Slowly stir in the coconut milk and add the crispy tofu, gently coating each piece.
- Remove the cinnamon stick, adjust salt and pepper to taste, and serve over rice with steamed vegetables and naan.
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Notes
Store leftovers in an airtight container in the refrigerator for up to four days.