Tofu Butter Chicken

Nika’s PickTOFU+47g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

tofu

• 400 g firm tofu
• 1/2 tbsp vegetable oil
• 1/4 tsp Kashmiri chilli powder
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1 pinch ground cinnamon
• 2 cloves garlic
• 10 g fresh ginger
• 90 g coconut yogurt (thick)
• 1/2 tbsp lemon juice
• 1/2 tsp salt
• 1 pinch black pepper
• 1 tbsp cornstarch

sauce

• 1 tbsp vegetable oil
• 1/2 cinnamon stick
• 1/2 tsp cumin seeds
• 140 g onion
• 3 cloves garlic
• 10 g fresh ginger
• 1/4 tsp Kashmiri chilli powder
• 1 1/2 tsp ground coriander
• 1 pinch ground cardamom
• 1/8 tsp turmeric (1/8 tsp)
• 400 g canned tomatoes
• 35 g cashews
• 1 tsp salt
• 1 pinch black pepper
• 15 g vegan butter

finishing

• 15 g vegan butter
• 1/4 tsp Kashmiri chilli powder
• 1/4 tsp ground coriander
• 1/2 tsp garam masala
• 1 tsp lemon juice
• 1 handful fresh coriander

sides

• 200 g jasmine rice
• 100 g broccoli

Contains: nuts, soy

How to make it

1. Remove excess water from the tofu—use a tofu press, or freeze it, then thaw it and let the water drain off.
2. Grate the garlic and ginger. In a bowl, mix thick coconut yogurt, oil, lemon juice, grated garlic and ginger, Kashmiri chili powder, ground coriander, garam masala, ground cumin, turmeric, cinnamon, salt, black pepper, and starch (add the starch mainly if you plan to pan-fry the tofu; it’s not necessary when baking). Mix everything together until you get a smooth marinade. Kashmiri chili can be found in Indian grocery stores, or you can substitute it with a mix of 3 parts sweet paprika and 1 part cayenne pepper (for example, 3/4 tsp sweet paprika and 1/4 tsp cayenne pepper).

Nutrition