Creamy, deeply-seasoned vegan butter tofu is a snap to make in the oven! This creamy tomato and tofu curry is a total crowd-pleaser. Even the kiddo loves it!
💛Ingredients💛
3/4 cup plain vegan yogurt – unsweetened
1 tablespoon lemon juice
1 teaspoon turmeric
3 teaspoons Garam masala
1 teaspoon ground cumin
1 block extra firm tofu – pressed and cut into large cubes
1/4 cup vegan butter – divided (1/4 cup = 4 tablespoons)
4 medium tomatoes – diced (about 4 cups)
1 sweet onion – chopped
2 serrano peppers – minced
1 cinnamon stick
4 cloves garlic – minced
1″ piece of fresh ginger – minced
1 teaspoon paprika
1/4 cup cashews – soaked in hot water for 10 minutes, then drained
1/3 cup water
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💛Affiliate Links for Products I Used in This Recipe (As an Amazon Associate I earn from qualifying purchases.)
*EZ Tofu Press: https://amzn.to/32zkvbZ
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