Selected by Sam* (Senior guide)
½ teaspoon paprika
½ teaspoon salt
2 tablespoons of tomato paste
1 canned full fat coconut milk
Prep TIme: 20 minutes
Cook Time: 25 minutes
Keeps well in a container in the refrigerator for 2 - 3 days
Notes from Sam: I like a thicker sauce, so I simmered the sauce for 15 to 20 minutes.
For the butter, I usually use sticks of the unsalted plant-based Becel which can be found in Creekside Market and larger supermarkets in Squamish, otherwise you can commonly find Earth Balance vegan spread and Melt Organic Butter among other brands in stores in Whistler.
Check out some of the stores in the Sea to Sky, Vancouver area and more here.
If having the butter tofu on flat bread, you could skip the plastic by making your own with this recipe.
If you're REALLY keen, try making your own homemade tofu from dried soybeans.