Indian style tofu

3 tbsp Butter, unsalted
1 medium (2-1/2" dia) Onions, raw
0.5 cup, halves and whole Cashew Nuts, dry roasted
2 clove Garlic
6 tsp Ginger Root
2 tbsp Ground tumeric (by SUPERSNAZZ)
1 tsp Cardamom, ground
0.5 tsp Cinnamon, ground
0.25 tsp Cloves, ground
1 tsp Paprika
0.25 tsp Cayenne Pepper (Ground)
2 tbsp Pastene Fancy Tomato Paste, 1 serving (by DS1222)
0.5 cup Milk, 1%
0.5 cup Coconut milk (light)
0.5 cup Stonyfield oikos plain Greek yogurt
1 tbsp Olive Oil
1 block Tofu, firm

1. Saute the onion, half of the cashews, garlic, ginger and spices in the butter for 5 minutes.


2. Add the tomato paste and milk and cook for 5 minutes. Use a small food processor and mix the mixture until smooth. Add the coconut milk and yogourt and season to taste.


3. Fry the cubed tofu in olive oil. Pour the sauce over the tofu, cover and cook for 30 minutes over low heat. Add the rest of the cashews in the last 5 minutes.

IMPORTANT NOTE: this receipe was taken from the following book: 4 Saisons dans mes chaudrons by Joel Legendre

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user LUCIANOZAB.