Indian Butter Tofu Paneer
Tofu Butter Masala
Butter masala sauce is a popular sauce used with meats, paneer cheese or vegetables in Indian restaurants. I generally use my makhani sauce to make butter masala with veggies, tofu,chickpeas or fake meat. Feel free to use vegan butter instead of oil for this recipe.
Key Ingredients
Firm Tofu
Garlic Paste
Ginger Paste
Cayenne
Lemon Juice
Tomato
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1
Press and cube the tofu if you havent already. In a bowl, mix the rest of the ingredients under baked tofu, to make a marinade. Add tofu and toss well.lace the tofu cubes on parchment lined sheet. Bake for 15 to 20 minutes.
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2
Cook garlic in a skillet add in 1 bay leaf and 1 cinnamon stick with the garlic Remove these before serving.
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3
Puree the tomato with the chopped ginger and half the green chile. Cook until the puree starts to thicken and does not taste raw tomatoey. In the same blender, blend the cashews and water until smooth. Blend the cashews for a minute, blend again for about a minute for a creamy result.
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4
Add the rest of the cashew cream to the skillet. Add spices, fenugreek leaves, salt and sugar and mix well. Mix and bring to a boil. Taste and adjust to preference.
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5
Fold in the baked tofu. Simmer for a minute. Mix in the julienned ginger and green chile. Alternatively, mix half of the ginger and chile and use half as garnish. Add a drizzle of the cashew cream and other garnishes as pepper flakes, chopped cilantro. Serve over Easy Garlic Naan, rice or roti.
