Craving a deliciously fragrant dish? This creamy, easy-to-prepare vegan recipe is sure to satisfy.
Ingredients (Servings: 4)
• 450 grams firm tofu, pressed and cut into 2.5-centimetre cubes
• 2 teaspoons cornstarch
• 3 tablespoons neutral vegetable oil, like canola or sunflower
• 450 grams ripe fresh tomatoes, diced
• 60 millilitres creamy cashew butter
• 100 millilitres coconut milk
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1 teaspoon dark brown sugar
• 1 Tej Patta leaf (Resembling a bay leaf, Tej Patta is often used in Indian cooking. If you can’t find it in your local grocery store, replace it with a good pinch of cinnamon at the beginning of step 4.)
• 25 grams fresh ginger, grated or cut into thin slices
• 4 garlic cloves, minced into thin slices
• 2 teaspoons garam masala or curry powder, if not available
Directions
1. Coat the tofu cubes with the cornstarch on all sides.
2. In a frying pan, heat one tablespoon of oil over medium heat and brown the tofu cubes on all sides for about one or two minutes per side. Set aside.
3. In a food processor, blend the tomatoes, cashew butter, coconut milk, paprika, salt and sugar until smooth.
4. In the already-hot pan, add two tablespoons of vegetable oil and toast the Tej Patta leaf for around 30 seconds. Add the ginger and garlic and cook for two or three minutes, taking care not to brown them too much. Add the tomato mixture and cook for 10 to 15 minutes, stirring often. You want a smooth soup-like consistency. If the mixture is too thick, add a little hot water or hot vegetable stock.
5. Remove from the heat. Add the garam masala and tofu cubes. Mix well and serve with basmati rice or naan bread.
