I didn’t realize that Steemit Iron Chef is already on and running and I almost missed the first week.
Luckily the theme is tomatoes which I always keep in my refrigerator; however, I wasn’t sure what else I have to make something easy, but super tasty. After looking around my pantry I was able to gather just enough for Indian Food...........yeaaaaaaaah, my favorite that saves the day every time. The only thing I didn’t have was cilantro, so I had to make a quick trip to a supermarket.
Although I usually use butter nut squash to make this type of sauce, the sweet potato worked very well and I hope you will like it.
BUTTER TOFU
Indian Butter Chicken Inspired Tofu in Creamy Sauce
Vegan – Gluten Free
Author: Lena's Vegan Living
INGREDIENTS for 6
• Organic Tofu 350gr(cut into small cubes)
• Sweet Potato 1 large
• Tomatoes 2cups (diced)
• Onion medium size diced
• Ginger fresh, 1tbs (minced)
• Garlic 4 cloves diced
• Turmeric powder 2tbs
• Cumin powder 1tbs
• Mustard seed powder 1tbs
• Coriander powder 1tbs
• Peppercorns grinned
• Dry chili pepper flakes (to taste)
• Bay leafs 3
• Organic canned coconut milk 1/2 cup
• Cilantro 1 cup (just the leaves)
• Organic low sodium vegetable broth 1/2 cup (you can add more if need it)
• Himalayan Pink salt to your taste
PROCESS
• Preheat the oven to 375F.
• Make incision on top of the potato and bake for 40min.
• Cook the tomatoes covered with lid on the stove on medium heat with salt & bay leafs until mushy.
• Begin sautéing the onion on heated oil adding garlic and ginger few seconds later.
• When they become translucent add the spices.
• Stir thoroughly for few seconds; take it off the ad set aside.
• Check the potato with fork to make sure it’s completely soft. If not, place it back in the oven for 5 more minutes.
• When ready, cut the potato in half and scoop all the middle texture leaving only skin.
• Take the bay leafs out of the tomatoes and pour them into your food processor.
• Add the potato, sautéed onion with spices, veggie broth, coconut milk and blend until smooth.
• Place the sauce in the large enough pot, add tofu and bring it to boil.
• Turn down the heat and set aside.
• After few minutes add the cilantro (you may leave some for garnish).
• Serve with rice and veggies of your choice.
THANK YOU SO MUCH FOR STOPPING BY & BON APPETIT 🍇🍍🍑🌸🍑🍍🍉
SPECIAL THANKS TO @progressivechef founder of @steemit-ironchef
This is very exciting competition and I am happy to have the opportunity to participate. Good luck to all participants 😊
https://www.lenasveganliving.com/lenas-vegan-living-blog
