20 minute butter tofu

How good is a super quick and tasty vegan meal?! This butter tofu is exactly that and I hope you love it as much as I do.

Serves 1-2

Ingredients:
Crispy tofu:
- 200g firm tofu
- 1 tbsp corn flour
- 1 tsp vegan chicken stock powder
- 2 tbsp olive oil

Creamy butter curry:
- 1 tbsp vegan butter
- 1/2 brown onion, diced
- 2 cloves of garlic, finely chopped
- 1 x thumb-sized piece of garlic, finely chopped
- 2 tbsp tomato paste
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric powder
- 1 tsp vegan chicken stock powder
- 1 cup plant-based cream
- 1 cup water


To serve:
- Coconut yoghurt
- Fresh coriander
- Flatbread or rice



Method:

1. Tear tofu into chunks and place into a mixing bowl. Add corn flour and chicken stock powder and toss well to coat
2. Place a small frying pan over medium-high heat on the stove. Add the olive oil, and once hot add the tofu chunks. Continue mixing and frying until crispy, about 5 minutes, then remove from the heat
3. Prep your onion, garlic and ginger. Then, place a medium frying pan over medium-high heat on the stove. Add vegan butter, once melted add diced onion, garlic, ginger, garam masala, ground cumin, turmeric powder and tomato paste, fry for 3 minutes. Then, add water, plant-based cream and chicken stock powder and reduce to low-medium heat, mixing well
4. Add the crispy tofu and leave to cook, stirring occasionally, for 5 minutes. Then, remove from the heat
5. Serve hot with coconut yoghurt, fresh coriander, flatbread and/or rice if desired. Enjoy!