Paneer butter masala (tofu curry) — Vegan

Makes 4 servings.

280g tofu

Olive oil

Pinch of asafoetida

1 tbsp grated ginger

1/2 tsp chilli powder

300 g tomato passata

1 cup water

1 cup vegan cream (blend 1 cup soaked/cooked cashew nuts, 3 tbsp olive oil, 1 cup water — refrigerate what’s left)

1/2 tsp date paste

1 tsp garam masala

1 tsp himalayan salt

1. Preheat an oven to 200° (also a pan).
2. Cut tofu, mix it with 1 tbsp olive oil and bake it for about 15 min.
3. In a bowl heat up 1 tbsp olive oil, add asafoetida, ginger and chilli powder and fry for few seconds.
4. Add tomato passata and water. Bring to boil and cook for about 10 min.
5. Add cream, date paste, garam masala and tofu and cook for few more min.
6. Add salt.

Say thanks to the provider — God/universe/nature…

Thank you and all the best. Love, LS