Butter Tofu

Ingredients:

1 block extra firm tofu, cubed

1 tbsp. cornstarch

1 tbsp. olive oil

1 onion, diced small

3 garlic cloves, minced

3 tbsp. vegan butter

1 1/2 cups Natura’s almond milk

1 tbsp. garam masala

1 tsp. curry powder

1 tbsp. ginger powder

1/3 cup tomato paste

For Serving:

4 cups cooked rice
Naan

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Cube the tofu (without pressing), place it in a large bowl, and cover with cornstarch and olive oil, making sure each piece is completely coated.
3. Place the tofu cubes on a baking tray and bake for 25-30 minutes, or until they are golden brown.
   While the tofu is cooking, let’s make the sauce: Melt the butter in a large pan over medium heat.
4. Add in the onion and sauté for 3-5 minutes in the butter, then add in the garlic and cook for an extra 1-2 minutes, or until fragrant.
5. Add in the spices, tomato paste, and milk. Allow the mixture to simmer for 5-10 minutes, making sure you stir it frequently. If you prefer a smoother sauce, blend the sauce after it’s done simmering.
6. Once the tofu is done, add it to the sauce and stir, making sure all the pieces are fully coated.

Serve with rice and/or naan.

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