Butter tofu made with gluten free naan. You can make with chicken instead. No onions, garlic, dairy, or gluten. There is a little chili powder, which you can omit if needed. Rich in turmeric and ginger, super cozy and super gentle for the gut!
Ingredients:
Makes ~4 servings
Tofu: (or chicken)
- 2 super firm blocks of tofu
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp ground ginger
- Oil
- Salt
- Pepper
Sauce:
- 4 oz tomato paste
- 2 c milk of choice (I used a combo of gf oat milk and coconut cream)
- 1 tbsp grated ginger
- 1 tsp garam masala
- 1 tsp chili powder
- 2 tsp turmeric
- Dash ground clove
- Squeeze of lemon
- 1 tbsp oil
- Salt
- Pepper
Gf naan:
- 1 c gluten free flour
- 1/3 c coconut yogurt
- 1/4 c warm water
- 1 tsp baking powder
- 2 tbsp olive oil
- Pinch of salt
Directions:
- To make the naan, combine all ingredients until a ball forms, adding more flour if dough is too sticky.
- Flatten into 4 disks and cook on the stove covered over medium high heat for 1-3 minutes on each side. Brush olive oil and parsley on top if desired.
- To make the tofu, dry and tear into bite sized pieces. Toss with all the seasonings, a dash of oil, and salt and pepper to taste. Cook in the air fryer or oven at 400 degrees for 12 minutes.
- To make the sauce, add your oil, spices, and fresh ginger to a pan over medium heat. Once aromatic, add the tomato paste and slowly mix in your milk. Add a squeeze of lemon juice and season with salt and pepper to taste.
- Reduce the heat to low, add in your cooked tofu or chicken, and cover in the sauce.
- Serve with rice, cilantro, and the gluten free naan.
Feel free to add onions and garlic if you do not have a gut problem! The same spice recipe will work for chicken chopped up into small bite sized chunks. Make sure to adjust cooking time of the chicken accordingly. Enjoy!! 🫶