Vegan Butter “Chicken”

Vegan/Vegetarian

Yield: 4-6 servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Tofu Ingredients

1 block (350 g) extra firm tofu (pressed for 20 minutes and cubed)

2 tbs olive oil

1 1/2 tbs cornstarch

Sprinkle of salt, pepper, garam masala, ground coriander, cayenne pepper, chilli powder, ground cumin (all the spices that go in the sauce)

Sauce Ingredients

3 tbs butter of choice*

1 large yellow onion (diced)

1 tbsp fresh ginger (chopped or grated)

5 cloves garlic (minced)

1 1/2 tbsp garam masala

1 1/2 tsp ground coriander 

1/2 tsp cayenne pepper

1 tsp chilli powder

1 1/2 tsp ground cumin

2 tsp salt

1 tsp pepper

1 (5.5 oz) can tomato paste

1 can coconut milk

Chopped Cilantro

Directions

• Combine the tofu with olive oil, cornstarch, and spices, and put in air fryer at 350 degrees F for 14 mins (can also bake the tofu at 350 degrees for 25-30 minutes).

• While tofu is being prepared, in a skillet or pot, heat up the butter over medium heat until it’s melted.

• Add the onion, garlic, and ginger and sauté. Cover and cook for a few minutes.

• Add in the garam masala, ground coriander, cayenne pepper, chilli powder, ground cumin, salt, and pepper. Stir everything to combine.

• Add tomato paste and coconut milk, and continue stirring. Cover and bring everything to a light boil.

• Use an immersion blender (a few pulses) to make it smooth (optional).

• Add in the crispy tofu and stir to combine everything.

• Garnish with cilantro and serve with naan and basmati rice. Enjoy!

Notes

*Use vegan butter for the vegan version