Easy Vegan Butter Chicken with Tofu

This easy vegan butter chicken with tofu features a rich blend of spices and creamy coconut milk, served with rice or naan. A comforting and high-protein meal for any occasion!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: For this recipe, I recommend preparing your onions, garlic, ginger, and spices before starting cooking. This is optional: to save time, I like to multiply the spices to get 10 servings to avoid measuring them every time. You can use the adjustable serving size above the ingredient list, add them all to a jar, and stir to combine. Keep the jar, sealed in the pantry for weeks. If using the spice mix, scoop 1 tbsp to make this recipe for two people.

Step 2

Heat a large pan to medium to low heat. Add the oil and onions. Cook for 3 minutes.

Step 3

Add the minced garlic and ginger, cook for another 2 minutes until fragrant.

Step 4

Add the spices a pinch of salt, and tomato paste, cook for another 2 minutes, while stirring until the tomato paste darkens in color.

Step 5

Add the coconut milk and maple syrup (if using). Stir until all the ingredients are fully integrated.

Step 6

Using your hands break the tofu into chunks, I like to make different size chunks. Add to the sauce and make sure all the tofu is thoroughly coated. Let it simmer for 10 minutes covered, stirring regularly.

Step 7

Stir in the lemon juice, and adjust the salt & pepper to taste. Top with fresh cilantro and yogurt, and serve with rice and greens or naan.

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