Indian Butter Tofu Paneer

veganricha.com

Lorlz

subheading: Baked Tofu "Paneer":

12 to 14 oz firm tofu, pressed between paper towels for 10 minutes, then cubed

½ tsp each of garam masala, paprika, salt, and turmeric

2 tsp ginger paste or minced ginger

2 tsp garlic paste or minced, or ¾ tsp garlic powder

2 tsp lemon juice

1.5 tsp water (½ tbsp)

1.5 tbsp cornstarch or other starch such as arrowroot

1 tsp nutritional yeast (optional)

1 tsp oil

subheading: Butter Sauce:

1 tsp oil or vegan butter

3 cloves of garlic finely chopped

3 large ripe tomatoes or 1 15 oz can diced tomatoes

1 inch cube of ginger, ½ inch chopped, ½ inch julienned or thinly sliced into sticks

1 hot or mild green chile juilenned or thinly sliced, or use very thinly sliced green bell pepper

Cashew cream made with with ¼ cup soaked (15 mins) cashews blended with ½ cup water

½ tsp garam masala

½ tsp paprika or kashmiri chili powder

¼ to ½ tsp cayenne

½ to 1 cup water

1 tsp kasooori methi - dried fenugreek leaves

½ tsp salt

½ tsp sugar or other sweetener

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