TOFU “BUTTER” MASALA
Bursting with aromatic spices and rich, creamy pumpkin sauce, this dish offers a plant-based twist on a beloved classic. Perfect for those seeking a flavourful and satisfying meal, this recipe promises to delight taste buds, but also nourish the body with wholesome ingredients.
This pumpkin sauce boost vitamin A levels in the body, an essential nutrient for skin and immune health, while the tofu is a great plant-based protein source.
Serve: 2
Time: 30 minutes
Difficulty: easy
INGREDIENTS:
-500gr pumpkin, cut into small cubes
-1 tomato, chopped
-1 small onion, chopped
-1 garlic clove, minced
-1 tbsp olive oil
-2 tbsp cashew nuts
-1 tsp garam masala spice mix
-1 cardamom pod
-1/2 tsp coconut sugar (or sub for brown sugar)
-salt and pepper to taste
-200gr firm tofu, cut into cubes
-150gr cooked brown rice
Optional: a handful of fresh parsley or coriander, finely chopped, and 1 tbsp sesame seeds.
METHOD:
1.Soak the cashew nuts in water for 1 hour. Drain and rinse.
2.Place a medium size pot on medium heat, add the olive oil and the cardamon and cook for 1 minute. Add the onion, tomato, garlic and the pumpkin and cook for 15 minutes or until tender. Add some water as needed, but maintaining a ticker consistency.
3.Add the cashew and blend the mixture with a hand mixer. The sauce should be thick, so you might need to cook it a little more if it is too runny.
4.Place a separate pan on high heat and cook the tofu, turning regularly until is golden. Add it to the sauce and stir.
5.Serve on a plate with the cooked brown rice and the tofu sauce on top. Optional: sprinkle some fresh parsley or coriander and a tablespoon of sesame seeds.
