This recipe for Slow Cooker Indian Butter Tofu creates a wonderfully comforting dish by blending the flavors of traditional Indian spices with creamy cashew butter and tomatoes. Ideal for hosting guests or spending a relaxing evening in.
Ingredients: 1 block extra firm tofu, pressed and cubed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 can 14 ounces diced tomatoes. 1/2 cup vegetable broth. 1/4 cup cashew butter. 2 tablespoons tomato paste. 2 teaspoons garam masala. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. Salt to taste. 1/4 cup heavy cream or coconut cream for vegan option. 2 tablespoons butter or vegan butter.
Instructions: Tofu, diced tomatoes, onion, garlic, ginger, cashew butter, tomato paste, garam masala, turmeric, cumin, coriander, cayenne pepper, and salt should all be combined in a slow cooker. Make sure to thoroughly mix each ingredient. Cook for 34 hours on high or 68 hours on low. Add heavy cream and butter and stir until well combined, about 30 minutes before serving. Serve hot with naan bread or over rice. Have fun!
Prep Time: 15 minutes
Cook Time: 240 minutes
Abc Patch Collector