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  • Jeremy LaLonde

Butter Tofu

It’s like Butter Chicken but plant-based and whole food and shit. Huzzah!!!

Serves: 6-ish


INGREDIENTS:

2 tbsp plant-based butter/margarine

1 onion, chopped

2-3 garlic cloves, minced

1 tbsp grated ginger root

1 1/2 tsp chilli powder

1 tsp ground coriander

1 tsp ground turmeric

1/2 tsp cinnamon

1/2 tsp cumin

1 can (28oz) no-salt-added diced or crushed tomato (depends if you want it chunky or not)

1 1/2 cup low-sodium vegetable broth

1 tbsp maple or date syrup

2 8oz package of extra-firm tofu

1 can light coconut milk (or use the regular if you want it a bit thicker)

1 tbsp minced cilantro (if you like that stuff)

Grain for serving on (brown basmati rice, quinoa, couscous, farro, whatever the fuck you want)

1 cup frozen (or fresh) peas


DIRECTIONS:

Take tofu out of package and press. If you don't have a tofu press wrap that fucker in a tea towel or some paper towel and put something flat and heavy on it. Leave for at least 30 minutes. Remove whatever you wrapped it up in and cut it into cubes.


Melt butter in a medium-large saucepan. Look, you can omit the vegan butter but it gives it a richness you’ll want - but you can totally just use a little water if you want. Add onions and garlic and cook that stuff till the onions are tender - five minutes or so.


Add ginger root and all the spices. Cook about a minute making sure everything gets coated in those beautiful fucking flavors. Add the tomatoes, broth, and syrup and crank the heat. Once it’s boiling let it simmer for 10 minutes, stirring every once and a while.

Add the tofu and coconut milk and keep simmering for at least 5 minutes, or longer if you want to boil it down and thicken a bit. Add peas just a minute or two before serving - long enough to unthaw.


Turn off heat - throw in the cilantro (if using) and serve on top of a whole grain of your choice. SMASH IT INTO YOUR FACE!



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