Hello & Happy Wednesday!!
If you’ve ever browsed social media in the last year, I guarantee you have seen this iconic dish! It’s typically chicken based and features heavy cream, but you can easily mix up the protein and fat in this dish to still capture the same flavors. We’ve explored a Butter Cauliflower and I just knew, we have to try a Butter Tofu!
I love that there are alternative ingredients to this classic dish that don’t compromise the flavor. As someone who doesn’t do a ton of curry, I promise even if you’re in the same boat..
there is something about this dish that just draws you in!
Everyone has their on approach to this dish! What I love most about my version is that the sauce is cooked in coconut oil, the tofu is marinated rather than baked creating a more dry texture that doesn’t absorb flavor, it packs more spices, enough coconut milk that adds a richness to the sauce, cashews to pack on protein and create texture, and a lil kick because it’s warranted in this dish!
What’s fab about this dish, is that it’s quick, easy, affordable, you can use whatever protein you like, it has a rich flavor, can be served with traditional rice or cauliflower, it’s packed with plant protein with the tofu and cashews, the texture of the sauce is rich and creamy, it’s perfect no matter what the season, has notes of coconut, and it’s just so good!
If you’re searching for more ways to love tofu, or explore a new cuisine, you have to give this vegan Butter Tofu a try! I promise you won’t regret it!
Why this recipe is great:
Packed with flavor
Packed with protein from cashews + tofu
Perfect for any season
Can easily be made in bulk
Sauce packs a lil heat!