indian butter tofu
Servings: 6
Core Ingredients
- 2 (14-ounce) packages firm tofu
- 4 tbsp unsalted butter
- 2 yellow onions
- 1 tsp ground chili powder
- 3 tbsp ginger
- 4 garlic cloves
- 1 (28-ounce) can whole peeled tomatoes
- 3 tbsp curry powder
- 1 cinnamon stick
- 1.5 tsp salt
- 1.5 cup coconut milk
- 1.5 tbsp turmeric
- 2 lemons
Extra Ingredients
- scallions
- cilantro
- yogurt
- toasted chickpeas
- kale chips
Instructions
- In a large pot over medium heat, melt the butter.
- Add the onions and chile powder, and cook, stirring frequently, until onions are translucent, about 5 minutes.
- Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.
- Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go.
- Add the cinnamon stick, curry powder, and sea salt along with the turmeric.
- Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragu, about 10 minutes.
- Blend with an immersion blender, or transfer to a blender and puree until smooth. Return to the pot.
- While all of that is happening, drain the tofu, cut into small chunks, and air fry.
- Gently stir in the coconut milk and the tofu and its marinade.
- Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes.
- Stir occasionally but gently, so the tofu doesn't fall apart.
- Add the lemon juice.
{
"title": "indian butter tofu",
"cuisine": "SOUTH_ASIAN",
"effort": "MEDIUM",
"course": "LUNCH_OR_DINNER",
"servings": 6,
"core_ingredients": [
{
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"name": "(14-ounce) packages firm tofu"
},
{
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},
{
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{
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{
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{
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{
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"name": "(28-ounce) can whole peeled tomatoes"
},
{
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},
{
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{
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{
"quantity": 1.5,
"unit": "CUP",
"name": "coconut milk"
},
{
"quantity": 1.5,
"unit": "TBSP",
"name": "turmeric"
},
{
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"name": "lemons"
}
],
"additional_ingredients": [
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "scallions"
},
{
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"unit": "UNIT_UNSPECIFIED",
"name": "cilantro"
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{
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"name": "yogurt"
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{
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"name": "toasted chickpeas"
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{
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],
"instructions": [
"In a large pot over medium heat, melt the butter.",
"Add the onions and chile powder, and cook, stirring frequently, until onions are translucent, about 5 minutes.",
"Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.",
"Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go.",
"Add the cinnamon stick, curry powder, and sea salt along with the turmeric.",
"Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragu, about 10 minutes.",
"Blend with an immersion blender, or transfer to a blender and puree until smooth. Return to the pot.",
"While all of that is happening, drain the tofu, cut into small chunks, and air fry.",
"Gently stir in the coconut milk and the tofu and its marinade.",
"Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes.",
"Stir occasionally but gently, so the tofu doesn't fall apart.",
"Add the lemon juice."
],
"notes": "",
"reference_url": "",
"total_time_minutes": 45,
"date_created": "2025-05-04T21:06:00Z"
}