Butter chicken for vegans.
The recipe I used is adapted from NYT Cooking.
Ingredients:
Per 4 servings:
For the tofu:
- 3 tablespoons lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- 2 14 oz packages firm tofu
For the sauce:
- 6 tablespoons vegan butter (I used Earth Balance). If you’re not vegan, use ghee
- 2 yellow onions, diced (don’t let the volume scare you - it’ll cook down)
- 1 teaspoon aleppo peppers
- 3 tablespoons minced ginger
- 5 garlic cloves, minced
- 2 14-oz cans diced tomatoes
- 1 cinnamon stick
- 1 teaspoon paprika
- 1.5 cups coconut milk
- 3 scallions, sliced
- big handful of cilantro, chopped
- salt, to taste
Instructions:
-
Send your tofu to jail (the tofu press). Really important for it to soak up the marinade! Post tofu press, cube the tofu and place in a mixing bowl.
-
In a small bowl, combine all the tofu marinade ingredients (lime juice, cumin, turmeric). Pour the marinade over the tofu and combine evenly. Set it aside.
- Sauce time. Heat up your butter in a large pot. Add your onions and cook for several minutes until they start to brown.
-
Add the aleppo peppers, ginger, and garlic. Cook for a minute or two.
-
Add the tomatoes with the juices, along with the cinnamon stick and paprika. Cook down for around 10 minutes until the sauce thickens.
-
Fish out the cinnamon stick and discard.
-
Use a blender to turn the sauce into a smooth consistency.
- Return the sauce to the stove. Add the coconut milk to the sauce, along with the tofu and scallions. Add salt, to taste. Leave on some heat for a few minutes, stirring gently.
- Garnish with cilantro and serve with rice. Enjoy!