Vegan Butter Chicken
Ingredients
The tofu
-
1
tablespoon
cornstarch
-
½
teaspoon
garam masala
-
¼
teaspoon
ground ginger
-
¼
teaspoon
Kashmiri chili powder
-
¼
teaspoon
curry powder
-
3
teaspoons
coconut oil
-
1
16 ounce block
extra firm tofu, pressed
The sauce
-
1½
tablespoons
coconut oil or vegan butter
-
1
tablespoon
garam masala
-
1
teaspoon
ground ginger
-
½
teaspoon
Kashmiri chili powder
-
½
teaspoon
ground black pepper
-
1
teaspoon
curry powder
-
1
small
onion, diced
-
1
teaspoon
sea salt
-
14
oz
coconut milk, full fat from the can
-
1
can, 6 oz
tomato paste
-
juice of one
lime
Instructions
- Prepare the tofu by cutting it into cubes or tearing it into bite-sized pieces.
- Mix the cornstarch and seasonings in a bowl, add the tofu, and toss to coat. Let it sit for 15 minutes.
- Heat oil in a skillet and cook the tofu until browned and crispy. Remove and set aside.
- In the same pan, heat more coconut oil and sauté the onions until translucent.
- Add the spices and cook until fragrant, then stir in the coconut milk and tomato paste.
- Bring to a boil, then simmer for about 5 minutes until the sauce thickens.
- Add the tofu back into the sauce and simmer for another 5 to 10 minutes.
- Squeeze lime juice over the dish, adjust seasoning, and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
240
Total fat
17.4g
Total carbohydrates
13.2g
Total protein
7.8g
Sodium
474mg
Cholesterol
0mg
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