Vegan Butter Chicken With Tofu
Although the name of this dishes implies something that is as far from vegan-friendly as can possibly be, tofu and dairy-free butter are used in place of their non-vegan counterparts to make a lip-smackingly tasty vegan butter chicken. This delicious meat-free dinner is hearty enough for a family of four but easily prepared in less than an hour.
Total Time: 45 minutes
Servings: 4
Total Time: 45 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the “Chickn":
- 0.5 0.5 blocks tofu, extra firm
- 0.5 0.5 Tbsp milkadamia buttery spread, melted (substitute with your favourite dairy-free spread)
- 0.5 0.5 Tbsp cornstarch
- 0.125 0.125 tsp salt
- For the sauce:
- 0.5 0.5 Tbsp milkadamia buttery spread
- 0.25 0.25 medium onion, finely diced
- 0.25 0.25 Tbsp grated fresh ginger
- 0.5 0.5 cloves garlic, minced
- 0.25 0.25 Tbsp garam masala
- 0.25 0.25 tsp coriander
- 0.25 0.25 tsp curry powder
- 0.125 0.125 tsp chili powder
- 0.125 0.125 tsp salt
- 0.25 0.25 can chopped tomatoes
- 60 60 ml milkadamia, Unsweetened Dairy Free Creamer (substitute with soya cream)
Method
- Preheat oven to 400 degrees
- Press water out of tofu. Wrap tofu in paper towels, place heavy pan on top and press for 10 minutes., Cube into 1” pieces
- Combine melted buttery spread, cornstarch and salt; coat tofu
- Place tofu on a baking sheet and bake for 30 minutes
- To make the sauce, melt butter in a large pan over medium-high heat; add onions and sauté for about 5 minutes in the butter
- Add garlic and ginger and sauté for 1 minute until fragrant, then add coriander, curry powder and garam masala; cook for about 20 seconds until fragrant, while stirring occasionally
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10 minutes, stirring occasionally as sauce thickens
- Remove from heat, place mixture into a blender and blend until smooth. Always best to cover blender with towel when blending
- Pour sauce back into the pan and add cream
- Add “chickn”
- Serve over basmati rice
