Name: Creamy Tofu Butter Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 tbsp cornstarch; 0.5 tsp garam masala; 0.25 tsp ground ginger; 0.25 tsp Kashmiri chile powder; 0.25 tsp curry powder; 3 tsp coconut oil; 1 block extra firm tofu (16 ounce, pressed*); 1.5 tbsp coconut oil (or vegan butter); 1 small onion (diced (or half a red onion)); 1 tbsp garam masala; 1 tsp ground ginger; 0.5 tsp Kashmiri chile powder; 1 tsp sea salt; 0.5 tsp ground black pepper; 1 tsp curry powder; 1 can coconut milk (14 ounce, full fat); 1 can tomato paste (6 ounce); 1 juice of one lime juice

Instructions

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1

Cut the pressed extra firm tofu (1 block) into cubes, or tear into cube size pieces for extra texture.
2

Mix the cornstarch (1 tbsp) and the garam masala (0.5 tsp), ground ginger (0.25 tsp), Kashmiri chile powder (0.25 tsp), curry powder (0.25 tsp) together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
3

In a pan over medium-high heat, heat the coconut oil (3 tsp). Once hot, add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.
4

In the same pan over medium-high heat, heat the coconut oil (1.5 tbsp). Add the onion (1 small) and sauté for about 4 minutes until translucent.
5

Add in the garam masala (1 tbsp), ground ginger (1 tsp), Kashmiri chile powder (0.5 tsp), sea salt (1 tsp), ground black pepper (0.5 tsp) and the curry powder (1 tsp). Stir together and let the seasonings cook for about 30 seconds.
6

Stir in the coconut milk (1 can) and tomato paste (1 can), stirring for about 15 seconds to incorporate everything. You can use a whisk or just stir thoroughly to combine the tomato paste completely.
7

Bring the mixture to a slight boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
8

Add in the tofu, combining gently to cover it with the sauce.
9

Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavors and to marinate. Squeeze the of one lime (1 juice) over the mixture and stir to combine it. Taste and season with more salt if desired.
10

Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.