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⭐️ Endlessly creamy, tangy, and a little sweet and spicy, this vegan butter chicken is one of the best ways to combine tofu and Indian cooking.

⭐️ Ingredients
16 ounces firm tofu
For the marinade
½ cup non-dairy yogurt soy or cashew is best
1 tablespoon lemon juice
1½ teaspoon turmeric
1½ teaspoon garam masala
1 teaspoon cumin
½ teaspoon red pepper flakes
1 inch ginger
2 cloves garlic

For the sauce
2 tablespoons vegan butter
1½ cup tomato puree or passata
1 cup vegan heavy cream or blended cashews (see notes)
1 tablespoon sugar
1¼ teaspoon salt
½ to 1 cup water

Metric:
450 g firm tofu
For the marinade
120 g non-dairy yogurt soy or cashew is best
1 tablespoon lemon juice
1½ teaspoon turmeric
1½ teaspoon garam masala
1 teaspoon cumin
½ teaspoon red pepper flakes
1 inch ginger
2 cloves garlic

For the sauce
2 tablespoons vegan butter
400 g tomato puree or passata
240 g vegan heavy cream or blended cashews (see notes)
1 tablespoon sugar
1¼ teaspoon salt
120 - 240 g water

Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

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