Vegan Butter Chicken
Hearty, creamy, and oh so flavorful butter chicken, but made vegan. This version uses tofu, but doesn't sacrifice any bit of flavor or creamy texture.
Ingredients
- 2 tbsp vegan butter
- 1 cinnamon stick
- 2 whole cloves
- 1 tsp ground cardamom
- 1 tsp cumin seeds
- 1 tbsp garam masala
- 1 tsp turmeric
- ½ white onion, diced
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- One 15-oz can tomato puree
- One 15-oz can full-fat coconut milk
- ½ cup water
- ½ tsp salt
- 14 oz. extra-firm tofu pressed and drained ahead of time
- Fresh cilantro
- Fresh lime
Instructions
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In a large skillet over medium heat, melt 2 tbsp vegan butter. Add cinnamon stick, cloves, cardamom, cumin, garam masala, and turmeric. Stir until a smooth paste forms. Cook for 1 minute to allow the spices to toast. It will become fragrant and turn a darker brown (but make sure you don't burn the spices). Add onion, garlic, and ginger. Stir to coat them in the spice paste. Cook for 3-4 minutes until onions are soft.
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Add tomato puree, coconut milk, water, and salt. Bring to a simmer and cook for 8 minutes. This will be enough time for the tomato flavor to subside a bit and mend all the flavors together. Take the tofu and tear it into rough pieces, about a golf-ball sized each. Add to the sauce and stir to coat. Cook for an additional 4 minutes. Season with salt if needed.
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Serve butter tofu with basmati rice and top with fresh cilantro and a squeeze of fresh lime juice.