Butter Tofu
Level up your dinners with this creamy, decadent butter tofu, a recipe that promises a symphony of rich flavours and a velvety texture in every bite. Perfect for those nights when you're craving comfort... with a touch of elegance!
The ingredients
- 1 tsp oil
- 1 extra-firm tofu, 454 g block; torn into pieces
- 1 onion, small; chopped
- 1 tbsp minced garlic
- 1 red bell pepper, chopped
- 1 cauliflower, small; cut into small florets
- 2 cups canned chickpeas, drained and rinsed
- 4 tbsp garam masala
- 2 tbsp curry powder
- 1 tsp paprika
- 1 tsp turmeric
- ½ tsp black pepper
- ¼ tsp ground ginger
- 1 pinch salt
- 1 crushed tomatoes, 735 mL can
- 1 ½ cups light coconut milk
- ¼ cup natural creamy peanut butter
- 2 cups spinach
- 2 tbsp chopped fresh cilantro
- 3 cups cooked white rice
The method
- In a large skillet over medium-high heat, add the oil, onion and garlic. Cook for about 1 minute. Add the tofu and cook until lightly golden.
- Add the red bell pepper, cauliflower and spices. Mix well to coat and cook for 1 to 2 minutes.
- Add the crushed tomatoes, peanut butter, coconut milk and chickpeas. Mix until smooth. Simmer for about 15 minutes.
- Add the cilantro and spinach, then cook for 2 minutes.
- Serve with 1/2 cup of cooked rice and top with fresh cilantro.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 510Calories
- 20 gFat
- 54 gCarbs
- 10 gFibre
- 29 gProtein
Extra-firm tofu is an excellent source of plant-based protein, containing all nine essential amino acids, ideal for vegetarians and vegans.
Tofu contains isoflavones, plant compounds with potential antioxidant properties that may also support hormonal balance.
The fibre and protein in chickpeas contribute to a low glycemic index, helping manage blood sugar and improve insulin sensitivity.
