Ingredients
For Tofu:
- (2) 14-oz packages Big Mountain Fava Bean Tofu, pressed
- 1 tsp salt
- 1 tsp oil
For White Cashew Gravy:
- 1 ¼ cup water
- ½ cup raw cashews, soaked overnight
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 whole star anise pod
- 1 stick cinnamon, crushed
- 3-4 cloves whole (or a pinch)
- 1/6 tsp fenugreek seeds
- 1 tsp whole coriander seeds
- 2 tsp khus khus (white poppy seeds), optional
For Tomato Sauce:
- 28 oz can whole tomatoes
- 14 oz can tomato sauce
- ¾ cup light cooking oil
- 1 ½ tsp whole cumin seeds
- 3 bay leaves, crushed
- 1 tbsp garlic/ginger paste
- 3 whole chili pods
- 1 tsp cardamom powder
- 4 tsp Kashmiri chili powder
- 1 tsp turmeric powder
- ½ tbsp kitchen king masala powder
- ⅓ cup water
- ¼ cup organic sugar
- 1 tbsp dhana jiru (cumin/coriander spice mix)
- 2 tbsp kasoori methi (dried fenugreek leaves), crushed
- 1 stick vegan butter
- TT salt & pepper
- Full-fat coconut milk, for garnish
Instructions
For Butter Tofu:
- Press tofu in a tofu press or use a towel-lined sheet pan with another sheet pan on top – use canned items as weights to press liquid out.
- Cut pressed tofu into small cubes.
- Gently toss cubes with salt and oil.
- Deep fry in 350 degree oil just until light golden brown.
- One hour before service: Stir into masala sauce.
For White Cashew Gravy:
- Add all the ingredients to a small sauce pot.
- Place the pot on the stove over medium-high heat.
- Bring the mixture to a boil, uncovered, about 20 minutes.
- After 20 minutes, turn off the heat and let the mixture cool slightly.
- Once it’s cooled a bit, transfer all the contents of the pot to a high-speed blender.
- Blend the mixture until it becomes smooth and creamy.
- If needed, you can adjust the consistency by adding a bit more water and blending again.
For Tomato Sauce:
- Blend tomatoes with salt in a blender until smooth.
- Heat oil in a saucepan over medium-high heat.
- Add cumin seeds and sauté for 1 minute.
- Reduce heat to medium-low and add crushed bay leaves, whole chili pods, and ginger-garlic paste. Cook until ginger-garlic paste turns golden brown.
- Add cardamom and sauté for 1 minute.
- Stir in tomato sauce.
- Increase heat to medium, cover, and simmer for 10 minutes or until bubbling.
- While simmering, whisk together ⅓ cup water, Kashmiri chili powder, turmeric, and kitchen king masala. Add to tomato sauce, stir, and cover.
- When bubbling, stir in white gravy sauce and ¼ cup sugar. Cook for 1-2 minutes.
- Stir in dhana jiru powder and crushed fenugreek leaves.
- Add 8 tablespoons (1 stick) of cold vegan butter. Stir until melted.
- Stir in tofu, simmer for 20 minutes, and serve over steamed white rice.
- Garnish with green onions, cilantro, and a drizzle of cashew cream.
