Vegan Butter Chicken

Vegan Butter Chicken is a delightful plant-based twist on the classic Indian dish, featuring tender tofu simmered in a rich and creamy tomato sauce infused with aromatic spices. This comforting meal is perfect for a satisfying lunch or dinner, bursting with flavor and nutrition.

Ingredients

• Firm tofu - 300 grams
• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Tomato puree - 200 grams
• Coconut milk - 200 ml
• Turmeric - 1 teaspoon
• Garam masala - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish
• Cooked basmati rice - for serving

Steps

1. Press the firm tofu between paper towels to remove excess moisture and then cut it into bite-sized cubes.
2. In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant.
4. Stir in the turmeric, garam masala, cumin, and paprika, cooking for an additional minute to toast the spices.
5. Pour in the tomato puree and coconut milk, mixing well to combine. Bring the sauce to a simmer.
6. Add the cubed tofu to the sauce, gently stirring to coat the pieces. Let it simmer for 10-15 minutes, allowing the flavors to meld together.
7. Season with salt and black pepper to taste, adjusting as desired.
8. Serve hot over cooked basmati rice and garnish with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains healthy fats from coconut milk.

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