Indian Makhani Tofu with Almond Basmati Rice

Ingredients

• 3 cloves garlic
• 20 g ginger (1 piece)
• 400 g Tofu
• 1 tbsp lime juice
• 150 g unsweetened soy yogurt
• 0.5 tsp cayenne pepper
• 2 tbsp garam masala
• 1 Red Onion
• 5 tbsp vegan butter (75 g)
• a pinch cinnamon
• 2 tbsp tomato paste (30 g)
• 500 g passata tomatoes
• 250 g ORYZA basmati rice (Imperial Selection)
• 50 g almonds
• 1 tbsp Maple Syrup
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop one clove of garlic and the ginger. Pat tofu dry and cut into cubes. Mix lime juice with garlic, ginger, soy yogurt, ¼ tsp cayenne pepper and 1 tbsp garam masala. Toss tofu in the mixture and marinate for 30 minutes in the refrigerator.

2. 2.

   While the tofu marinates, peel and chop the remaining garlic and onion. Heat 2 tbsp vegan butter in a pot, then sauté garlic and onion over medium heat for 3–4 minutes. Add the remaining cayenne pepper, garam masala, cinnamon, and tomato paste; stir and roast for 2–3 minutes. Pour in passata tomatoes and simmer on low heat for 15 minutes, stirring occasionally.

3. 3.

   Rinse basmati rice under cold water, then soak it in twice its volume of salted cold water for 15 minutes. Drain, add fresh water to the pot, bring to a boil, then reduce to low heat and simmer while stirring every few minutes for 6 minutes. Meanwhile, roughly chop almonds and toast them in a hot pan without oil over medium heat for 3 minutes.

4. 4.

   Remove tofu cubes from the marination liquid and set the liquid aside. Heat 1 tbsp butter in a pan and sear the tofu over high heat for about 5–7 minutes until golden all around.

5. 5.

   Fluff the cooked rice with a fork, stir in toasted almonds, then add the tofu, reserved marinade, maple syrup, and remaining butter to the sauce. Simmer on low heat for 3 minutes. Serve the Makhani tofu over the basmati rice on four plates or bowls.