MEAL

Butter Tofu & Naan Bread

Preparation 15 min

Cooking 5 min

Portions 4

1 package of 450g Unisoya Regular Tofu (or 300g Ginger Tofu for a spicier taste)
2 tablespoons cornstarch
1 teaspoon ground cumin
Salt and pepper
1 tablespoon butter
1 tablespoon coconut oil
2 tablespoons butter
2 onions, chopped
2 garlic cloves, minced
1 tablespoon ginger, finely chopped
1/2 tablespoon garam masala
4 ground cardamom pods
2 tablespoons red curry paste
1/2 teaspoon ground cumin
1 tomato, diced
1 cup butternut squash, cooked (roasted or boiled), cubed
1 can (400 ml) coconut milk
3/4 cup vegetable broth
1 tablespoon honey
Salt and pepper
Naan bread, homemade or store-bought
Sour cream (optional)
Green onions (optional)

Preparation

In a non-stick skillet, heat the butter. Add the onions and cook for about 3 minutes over medium heat. Add the garlic, ginger, and spices and cook for about 2 more minutes. Add the tomato and stir for about a minute.

Stir in the squash, coconut milk, broth, and honey. Blend until smooth. Set aside.

Cut the tofu into small cubes. Toss with the starch, cumin, salt, and pepper until evenly coated.

Heat 1 tablespoon of butter and the coconut oil in a non-stick skillet. Add the tofu and cook, stirring, until the pieces are golden. Add oil if needed.

Stir the tofu into the sauce.

Serve in a bowl.

Top with a spoonful of sour cream and green onions.

Serve with warm, buttered naan.

Try it with

This recipe is also delicious with these Unisoya tofu:

Indian Masala Tofu Spinach Jalapeño Tofu Regular Tofu Organic Regular Tofu