Name: Vegan Butter Chicken with Tofu
Prep time: 6 min
Cook time: 15 min
Total time: 22 min
Yield: 2 servings
Ingredients: 0.75 tsp garam masala; 0.5 tsp ground coriander; 0.125 tsp ground cloves; 0.5 tsp chili powder; 0.5 tsp ground cardamom; 0.5 tsp ground turmeric; 1 tbsp olive oil; 0.5 null yellow onions (finely diced); 1 tbsp fresh ginger (minced); 3 cloves garlic (minced); 3 tbsp tomato paste; 1 cup light coconut milk; 0.5 tsp maple syrup (optional); 14 oz extra firm tofu (broken into chunks); 1 tbsp lemon juice; null null sea salt flakes (to taste); null null freshly cracked black pepper (to taste); 0.25 cup cilantro (finely chopped); 2 tbsp dairy-free yogurt

Instructions

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1

Prepare all ingredients: finely dice onions (0.5 yellow), mince fresh ginger (1 tbsp) and garlic (3 cloves), and measure out all the spices.
2

Heat a large pan to medium-low heat. Add olive oil (1 tbsp) and onions (0.5 yellow). Cook for minutes (3).
3

Add garlic (3 cloves) and fresh ginger (1 tbsp), cook for another minutes (2) until fragrant.
4

Add garam masala (0.75 tsp), ground coriander (0.5 tsp), ground cloves (0.125 tsp), chili powder (0.5 tsp), ground cardamom (0.5 tsp), ground turmeric (0.5 tsp), a [pinch sea salt flakes], and tomato paste (3 tbsp). Cook for another minutes (2), stirring until the tomato paste (3 tbsp) darkens in color.
5

Add light coconut milk (1 cup) and maple syrup (0.5 tsp) (if using). Stir until all ingredients are fully integrated.
6

Using your hands, break the extra firm tofu (14 oz) into different size chunks. Add to the sauce and ensure all the extra firm tofu (14 oz) is thoroughly coated. Let it simmer for minutes (10) covered, stirring regularly.
7

Stir in lemon juice (1 tbsp), and adjust the [sea salt flakes] & [freshly cracked black pepper] to taste. Top with cilantro (0.25 cup) and dairy-free yogurt (2 tbsp), and serve with rice and greens or [naan].