Plant Based “Butter Chicken”

A plant based twist on a dish that is oh so loved in our home, butter chicken.

Ingredients:

for the tofu:

• 1 block extra firm tofu
• 1 tablespoon olive oil
• 1/4 tsp. onion powder
• 1 tsp. garam masala
• 1/4 tsp. salt
• 1/4 tsp. turmeric
• 2 tbsp. cornstarch

for the sauce:

• 3 tbsp. vegan butter
• 2 tsp. coconut oil
• 1/2 cup diced onion
• 2 cloves garlic
• 1/2 tsp fresh grated ginger
• 1 tbsp. garam masala
• 1 tsp. turmeric
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 cup tomato paste
• 1 can full fat coconut milk

add it on:

• cilantro
• rice
• naan bread

Directions:

1. Drain tofu by wrapping in paper towel and placing a heavy object on top for 15 minutes
2. Preheat oven to 400C
3. Cut tofu into small cubes, then gently toss in a small bowl with all ingredients listed under “tofu” (olive oil, cornstarch, onion powder, garam masala, salt, turmeric)
4. Line baking sheet with parchment paper, spread tofu cubes on evenly and bake for 25 minutes, flipping half way through
5. Heat a pot or saucepan on medium heat with coconut oil, butter and onions. Stir frequently, cook until onions soften and then add the garlic and ginger. Continue stirring and cook until fragrant (just a few minutes)
6. Add spices (garam masala, turmeric, cumin, salt) and tomato paste. Cook for a minute while stirring continuously
7. Slowly stir in the coconut milk until combined, lower heat and allow sauce to simmer as long as possible (if you like a thicker sauce, you can add a tbsp. of cornstarch)
8. Once tofu is crispy, stir it into the sauce. Serve on top of jasmine rice with vegan naan bread and cilantro