Coconut Curry Tofu | Vegan Nook

Ingredients

• 4 tablespoons vegan butter, divided
• 12-ounce block of extra-firm organic tofu, drained and pressed
• 2 large cloves of garlic, minced
• 1 yellow onion, diced
• 1 tablespoon curry powder
• One 13-ounce can of coconut milk
• 2 tablespoons agave
• 1/4 teaspoon kosher salt
• juice of 1 lime
• 10 fresh basil leaves, chopped
• 1 tablespoon Sriracha or other hot sauce
• Cooked Calrose or basmati rice for serving