-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:Soy
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Vegan Butter Tofu with Basmati Rice is a deliciously creamy and aromatic dish inspired by Indian cuisine. Made with tofu instead of the traditional paneer, this vegan version ensures you enjoy all the rich flavors without any dairy. The tofu is marinated and cooked until golden brown, then simmered in a luscious sauce made with coconut milk, tomatoes, and a blend of spices including garam masala and turmeric. It’s served over fragrant basmati rice, making it a perfect comfort meal that’s nutritious and satisfying. This dish is ideal for anyone looking to enjoy a plant-based take on a classic Indian dish with vibrant, bold flavors.
Ingredients
- 1 block firm tofu
- 2 tbsp coconut oil
- 1 cup coconut milk
- 2 cups basmati rice
- 1 can diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp garam masala
- 1 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Steps:
- Press tofu to remove excess moisture, then cut into cubes.
- Heat 1 tbsp coconut oil in a pan, add tofu cubes, and cook until golden brown. Set aside.
- In the same pan, add remaining oil and sauté onions and garlic until fragrant.
- Stir in garam masala and turmeric, cooking for 1 minute.
- Add diced tomatoes and coconut milk, stir well and let simmer for 5 minutes.
- Meanwhile, cook basmati rice according to package instructions.
- Serve the tofu curry over a bed of basmati rice, garnished with fresh cilantro.
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