Butter Tofu

Butter Tofu

Enjoy the silky smooth, rich texture and flavours of this delicious curry dish. Created by Jansen Andre

Makes 4 Servings
Total Time 1 Hour 40 Minutes
Difficulty Intermediate
Container 2.0-litre Low-Profile Container


  • 1250 g organic tofu
  • 250 g cauliflower
  • 20 stalks broccolini
  • 2 diced red capsicums
  • 1 Tablespoon curry powder
  • 2 teaspoons cumin
  • 2 ½ teaspoons ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon ground cayenne pepper
  • 800 g canned diced tomatoes
  • 350 g coconut cream
  • ½ cup soaked cashews
  • 3 Tablespoons maple syrup
  • 1 ½ medium sliced onions
  • 8 garlic cloves
  • 30 g ginger
  • 5 cups brown rice


    1. Preheat oven to 200°C.
    2. Squeeze as much water out of the tofu as you can, then tear the tofu into bite-size pieces. 
    3. Add the tofu to a bowl and coat in turmeric and maple syrup.
    4. Place the tofu pieces on a tray and then into the oven. Bake until crispy.
    5. Cut the cauliflower into florets and coat with cayenne pepper.
    6. Place the cauliflower on a tray and then into the oven. These will need to cook for 20 minutes.
    7. Slice the onion, crush the garlic and add into a pan on medium heat until aromatic.
    8. Add in all the spices except the cayenne pepper to the pan, ensuring everything is well coated.
    9. Add the diced tomatoes to the pan.
    10. In the Vitamix blender, add the cashews and coconut cream. Blend on speed 10 until a creamy consistency is achieved. Pour this into the pan with the onion mixture, lowering the heat just a touch.
    11. Add the tofu and cauliflower to the pan and stir to coat and combine. Leave this to simmer for another 15 minutes.
    12. Cook the brown rice according to the instructions on the packet and steam the broccolini. 
    13. To serve, add rice to your bowl, top it off with the curry and freshly steamed broccolini. If this is for a share table, keep the rice and the curry separate.

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