Vegan Butter Chicken With Tofu | Vegan Food & Living

Vegan Butter Chicken With Tofu

Author: Milkadamia

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

  1. Preheat oven to 400 degrees
  2. Press water out of tofu. Wrap tofu in paper towels, place heavy pan on top and press for 10 minutes., Cube into 1” pieces
  3. Combine melted buttery spread, cornstarch and salt; coat tofu
  4. Place tofu on a baking sheet and bake for 30 minutes
  5. 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
  6. 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
  7. Add crushed tomatoes, chili powder and salt. Let simmer for about 10 minutes, stirring occasionally as sauce thickens
  8. Remove from heat, place mixture into a blender and blend until smooth. Always best to cover blender with towel when blending
  9. Pour sauce back into the pan and add cream
  10. Add “chickn”
  11. Serve over basmati rice

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