Name: Vegan Butter Chicken Butter Tofu Recipe Running On Real Food 2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 block extra-firm tofu, drained and cubed; 2 tablespoons olive oil; 1 onion, finely chopped; 3 cloves of garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1 teaspoon turmeric; 1 teaspoon garam masala; 1/2 teaspoon cayenne pepper (adjust to taste); 1 can (14 oz) diced tomatoes; 1 can (14 oz) full-fat coconut milk; 2 tablespoons nutritional yeast; Salt and pepper to taste; Fresh cilantro, for garnish; Cooked rice or naan, for serving

Instructions

Place the diced tofu on a paper towel-lined plate and cover it with more paper towels. Place a heavy object on top to press out excess moisture. Let it sit for about 15-20 minutes.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger to the skillet and cook for another 2 minutes until fragrant.
Add the cubed tofu to the skillet and cook until golden brown on all sides, stirring occasionally, about 10-12 minutes.
Sprinkle ground cumin, coriander, paprika, turmeric, garam masala, and cayenne pepper over the tofu. Stir well to coat the tofu with the spices.
Pour in the diced tomatoes and coconut milk. Stir everything together, scraping any browned bits from the bottom of the skillet. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Stir in the nutritional yeast. Season with salt and pepper to taste, adjusting spices if needed.
Serve hot over cooked rice or alongside warm naan. Garnish with fresh cilantro.

Ingredients

Instructions

Nutrition Facts