Healthy Vegan Butter Tofu Curry With Lentils simmered in spicy tomato sauce with creamy dairy-free yogurt to make this flavorful Indian-inspired vegan curry.
1 14ouncespackage extra-firm tofudrained, pressed, and cut into 1-inch cubes
1medium onion diced
1serrano pepper seeded and mincedoptional, omit for a milder version
4garlic cloves minced
1teaspoonfreshly grated ginger
2-3teaspoonsgaram masala to taste
1/2teaspoonground cumin
1/2teaspoonturmeric
1/4teaspoonground cardamom
1 14ounce/400g can/tin crushed tomatoes
1cup/240ml of vegetable broth
2/3cup5.3-ounce container plain non-dairy yogurt
Salt and pepper to taste
Fresh cilantro
Cooked basmati rice for servingoptional
Instructions
Place the lentils into a small saucepan and cover with about 3 inches of water. Place over high heat and bring the water to a boil. Allow cooking until the lentils are tender. This will take about 30 minutes less for other varieties. Drain any excess water when the lentils are done cooking.
Meanwhile, coat the bottom of a medium pot with 2 tablespoons of vegan butter. Place over medium heat and melt the butter. Add the tofu and cook for about 10 minutes, flipping once or twice, until the cubes are browned on multiple sides. Remove the tofu from the pot and transfer it to a plate.
Add the remaining vegan butter to the pot and allow it to melt. Add the onion and sauté until soft and translucent, about 5 minutes. Add the serrano pepper, garlic, ginger, garam masala, cumin, turmeric, and cardamom. Sauté for about 1 minute more, until very fragrant. Return the tofu to the pot and stir in the crushed tomatoes, broth, and sugar. Raise heat and bring the mixture to a simmer.
Allow cooking until the sauce thickens up a bit, about 20 minutes. Stir in the lentils and yogurt. Allow cooking another minute or two, just until heated throughout. Remove from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.
Divide the tofu and lentils onto plates and top with a sprinkle of cilantro. Serve with basmati rice.
Notes
Store the cooled leftovers in an air-tight container in the fridge for up to 3 days.