Indian cuisine has a bunch of spices that are very stimulating to the body, but I thought I would try my hand at toning those spices (mace, allspice, cinnamon) down in my version of butter tofu, which actually doesn’t have much plant-based butter in it at all. It is a creamy Indian sauce that is really good over rice.
I do use fresh ginger in here, but it is optional. It is a stimulating spice. The cardamom will take up its slack if left out. I do not use ginger often, but it has great medicinal properties, especially when used sparingly. This root has an array of positive benefits on ailments, such as depression, migraines, gas, and menstrual cramps. Ginger also intensifies your appetite, fortifies the immune system, fights cancer, improve respiratory conditions, helps digestion, eliminates arthritis symptoms, and more! Ginger root is fortified with an array of nutrients, such as vitamin B6, vitamin C, vitamin E, iron, manganese, magnesium, niacin, selenium, protein, and dietary fiber. Drinking freshly juiced ginger and garlic can positively benefit inflammatory conditions. Read more about the great benefits of ginger in this Organic Facts article.
I prefer to use a cream I make from almond milk and cashews. I use about 3/4 cup of almond milk and about 1/4 cup (maybe a bit less) of soaked cashews. I blend it until smooth and strain out any bits. You may simplify this by using simply cashews or coconut cream. I prefer the more neutral taste, but it is up to you. I have never tried this recipe with just almond milk, but it may work, especially if it is homemade. The sauce can get thick; so, I loosen it up with a bit of water. You may need to adjust the salt as you add water to loosen up the sauce.
This recipe is slightly similar to my Asian Ginger Mix/Sauce recipe that I will share later. Though I do not eat ginger often, it is a welcomed fresh ingredient when I need it to reduce any inflammation or help with my sinuses.
Now, without further ado, please enjoy this recipe!
- 1 recipe prepared Oven-Baked Tofu (See recipe)
- 2 Tablespoons plant-based butter
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 Tablespoon raw ginger, grated, optional
- 1 teaspoon pink Himalayan salt or to taste
- ¾ teaspoon chili powder
- ¾ teaspoon ground coriander
- ¾ teaspoons turmeric powder
- ½ teaspoon ground Monk’s pepper (i.e., grounded chasteberry tree tea), optional but preferred
- 1/8 teaspoon ground cardamom
- 1 cup almond cream (or cashew or coconut cream)
- 3 Tablespoons organic tomato paste
- 1 Tablespoon honey/agave nectar or to taste
- 1 cup water in reserve (Use 1 ounce at a time to loosen to desired consistency)
- Prepare and bake the tofu according to the recipe above, but remove from oven around the 15 minute mark. Do not leave it in longer. While the tofu is baking, prepare the sauce.
- In a skillet using medium heat, melt the butter and add the onion, garlic, and ginger (if using), cooking for 3-5 minutes until the onions are translucent and fragrant.
- In a large bowl, combine all seasonings. After tofu is finished baking, place tofu into a bowl, generously coating them in the seasonings; and set aside.
- Add the tofu and all of the seasoning into the skillet and cook for about 2-3 minutes to adhere the seasonings. Do not shorten the time on this.
- Add in the cream and tomato paste and mix well. Add sweetener. Bring to a boil. The sauce may be too thick. You may loosen it out by adding the water an OUNCE at a time. Taste and add more salt, if needed. As the sauce thickens, you may add the water in increments until it reaches your desired thickness, but you may have to adjust the salt. Serve hot.
- Serve with brown rice or with cauliflower rice, or sop this thing up with plant-based naan (In fact, I even eat this with thickened sauce on a sandwich — with plant-based mayo, lettuce). Be creative! Enjoy!