This vegan butter chicken will blow your mind. Creamy and comforting without any dairy. Made with seasoned tofu that’s baked to crispy perfection then mixed in a delicious creamy masala.
Prep Time: 10 Min
– Tofu -1 tablespoon vegan butter (or oil) – 1 small onion (diced) – 4 cloves garlic (minced) – 1 tablespoon ginger (minced) – ½ teaspoon turmeric powder – 1 teaspoon coriander powder – ½ teaspoon cumin powder – ½ teaspoon cayenne pepper – ½ teaspoon cinnamon – 2 teaspoons garam masala powder – 1 teaspoon salt (or to taste) – 16 ounce can of crushed or diced tomatoes – ¼ cup water – 1½ cups unsweetened dairy free yogurt – 1 tablespoon maple syrup – Top with fresh cilantro and serve over rice
Ingredients
WHAT PEOPLE ARE SAYING This was absolutely delicious. My whole family loved it. So rich and creamy! -Brenda H.
Tear the tofu into chicken sized pieces and put in a large mixing bowl. Add the oil, seasonings and corn starch and mix well.
Add tofu to a lined baking sheet. Bake at 420 degrees for 30 minutes.
While the tofu is baking, make the masala in a large sauce pan on the stove. Saute the onions first, then add the tomatoes, seasonings and dairy free yogurt.