“Butter” tofu with roast parsnip and riced cauli (under 500kcal)
“Butter” tofu with roast parsnip and riced cauli (under 500kcal)
by Itsnottuna
1 Comment
Itsnottuna
“Butter” Tofu:
Sautee two small/medium onions in 10ml oil on medium until translucent and lightly browned. Add 3 cloves loosely chopped garlic and sautee 2 additional minutes.
Add 1 jar (700ml) tomato passata, 10g chicken/veg stock, and enough water to thin the sauce around the onions. Add a spice blend in:
1 tsp coriander, 1 tsp turmeric, 1 tsp ginger, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp curry powder, 1 tsp fenugreek, 2 tbsp your fav garam masala mix, and cardamom and cayenne to taste (I love a lot of cardamom).
Simmer all this until sauce reduces and thickens slightly, about 15 mins. Taste to adjust any seasoning at this point (we’ll add some salt and sweetness later).
Remove from heat and blend smooth.
Add back to heat and add 1 package (marked 538g unsure if that includes water) firm tofu, cubed, and bring to heat again. Add 2-4 tbsp honey to taste, and salt to taste as well. Cook on med-low for about 10 mins.
In a separate bowl, take ~1/3cup 0% greek yogurt and add either 15g butter or heavy cream. Microwave for 20 seconds, and stir to combine.
Add to this a tablespoon of hot tomato gravy at a time, bring your yogurt up to temp. When I don’t do this, it tends to curdle!! Not cute. Once your yogurt is saucy and blended, add it to the full pot, removing from the heat. Stir to combine.
I think that’s everything! I love this recipe, butter chicken is my favourite but the calories make me cry. This definitely scratches the itch! Makes many servings, 4-6. Calories from curry alone, roughly 350, but always do your own math with your ingredients 🙂
1 Comment
“Butter” Tofu:
Sautee two small/medium onions in 10ml oil on medium until translucent and lightly browned. Add 3 cloves loosely chopped garlic and sautee 2 additional minutes.
Add 1 jar (700ml) tomato passata, 10g chicken/veg stock, and enough water to thin the sauce around the onions. Add a spice blend in:
1 tsp coriander, 1 tsp turmeric, 1 tsp ginger, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp curry powder, 1 tsp fenugreek, 2 tbsp your fav garam masala mix, and cardamom and cayenne to taste (I love a lot of cardamom).
Simmer all this until sauce reduces and thickens slightly, about 15 mins. Taste to adjust any seasoning at this point (we’ll add some salt and sweetness later).
Remove from heat and blend smooth.
Add back to heat and add 1 package (marked 538g unsure if that includes water) firm tofu, cubed, and bring to heat again. Add 2-4 tbsp honey to taste, and salt to taste as well. Cook on med-low for about 10 mins.
In a separate bowl, take ~1/3cup 0% greek yogurt and add either 15g butter or heavy cream. Microwave for 20 seconds, and stir to combine.
Add to this a tablespoon of hot tomato gravy at a time, bring your yogurt up to temp. When I don’t do this, it tends to curdle!! Not cute. Once your yogurt is saucy and blended, add it to the full pot, removing from the heat. Stir to combine.
I think that’s everything! I love this recipe, butter chicken is my favourite but the calories make me cry. This definitely scratches the itch! Makes many servings, 4-6. Calories from curry alone, roughly 350, but always do your own math with your ingredients 🙂