Try this recipe for your meatless Mondays!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 Hour
Servings: 4-6
Ingredients
2 Blocks Firm Tofu, drained
2 Tbsp. Olive Oil
¼ cup Cornstarch
1 Tsp. Salt
4 Tbs. Vegan Butter, you can substitute with regular butter to make it vegetarian
1 Yellow Onion, diced
5 cloves of Garlic, minced
1 Thumb Size Ginger, grated or minced
1 Tbsp. Garam Masala
1 Tsp. Ground Corriander
1 Tsp. Curry Powder
¼ Tsp. Cayenne Pepper
1 can Full Fat Coconut Milk
6 Tbsp. Tomato Paste
1 ½ cups Baby Spinach, packed (optional)
Salt to Taste
Instructions
First drain the tofu blocks, removing as much excess water as possible. I wrapped them in some paper towels, and then placed them between two cutting boards. Then I placed a couple of fruits (anything heavy) on top to help squeeze as much water out as possible. Let the tofu drain for at least 30 minutes.
While the tofu drains, cut and prep the onions, garlic, and ginger. Set aside.
In a small bowl, combine the spices. Set aside.
Next, in a large ziplock bag, add in 1 tsp. Of salt with the cornstarch. Mix together and set aside.
Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper.
Once the tofu is done draining, give it a quick pat to remove any remaining water.
Now, tear the tofu, making at least 1 inch thick pieces and toss them into the zip lock bag. When all the pieces of tofu are in, close the bag and shake it until all the tofu is coated evenly.
Transfer the coated tofu onto your lined baking sheet. Spread the tofu out evenly, making sure none of the tofu is overlapping. Place the tofu in your oven and bake for 30 minutes until they’re a light golden color and crispy.
While the tofu bakes, begin to make the sauce. In a large pot on medium-high heat, melt the butter. Once the butter is melted, add in the onions and saute until they are translucent.
Next add in the garlic and ginger and cook until fragrant. Be sure to constantly mix to prevent the garlic and ginger from burning.
Now add in the remaining ingredients: spices, coconut milk, and tomato paste. Mix well so that everything is well combined. Turn the heat down to low, cover the pot, and simmer for about 10 minutes - mixing frequently.
After 10 minutes, add in the salt to taste. Cover and simmer for an additional 5 minutes.
When the sauce is done simmering, add in the baby spinach. The spinach is optional. You can omit if you prefer.
Set the sauce aside until the tofu is finished baking.
Once the tofu is done baking, remove it from the oven and allow it to cool for about 5 minutes. When it has cooled, toss it into the pan and incorporate it with the sauce.
Now serve over rice, and enjoy!
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