Butter Tofu (Vegan Butter Chicken)

• 400 g extra firm or super firm tofu (cut into 1 inch (2.5 cm) cubes)
• 2 tbsp neutral oil
• 3 tbsp cornstarch
• 1 tbsp tandoori style seasoning
• 1 tbsp neutral oil
• 2 tbsp vegan butter (plus extra for serving)
• 2 medium red onions (quartered)
• 3 medium tomatoes (cut into wedges (about 1 lb/450 g))
• 4 garlic cloves (peeled)
• 1 pc ginger (1 inch or 2.5 cm, roughly chopped)
• 45 g raw cashews
• ½ tsp salt (plus more to taste)
• 1 tbsp tomato paste (optional)
• ½ -1 cup water (for blending)
• 120 ml soy cream or other plant based cream (plus extra for serving)
• 1½ tsp garam masala
• 1 tsp paprika or Kashmiri chili powder
• 1 tsp sugar
• 1 tsp dried fenugreek leaves (kasuri methi) (optional)
• Fresh parsley or cilantro, chopped
• Basmati rice, naan, or warm flatbread
• Quick pickled red onions, cucumber, and plant based yogurt for the wrap version

Instructions

1. 1. Make the no splash coating. Heat 2 tbsp oil in a large nonstick pan over medium high heat. Stir the cornstarch directly into the oil to form a smooth slurry.
2. 2. Fry the tofu. Add the tofu cubes and toss to coat in the slurry. Cook undisturbed for 2 to 3 minutes, then flip and brown at least 2 sides, about 8 to 10 minutes total.
3. 3. Season. Sprinkle the seasoning blend over the hot tofu, toss to coat, and set aside on a plate.
4. 4. Saute the sauce base. In a second large pan, heat 1 tbsp oil and 2 tbsp vegan butter over medium heat. Add the onions, tomatoes, garlic, ginger, cashews, and 1/2 tsp salt. Saute 8 to 10 minutes until soft and collapsed. Stir in the tomato paste if using and cook 2 more minutes until jammy and deeply caramelized.
5. 5. Blend. Transfer to a blender with 1/2 cup (120 ml) water. Blend completely smooth, adding more water if needed. Return to the pan.
6. 6. Finish the sauce. Stir in the soy cream, garam masala, paprika, sugar, and fenugreek. Simmer 5 minutes on low until thick and glossy. Taste for salt.
7. 7. Combine. Fold in the tofu and simmer 2 to 3 minutes.
8. 8. Serve. Top with a swirl of cream, a knob of vegan butter, and fresh parsley. Serve with rice, naan, or in a warm wrap with pickled onions, cucumber, and yogurt.