Vegan Tofu Butter “Chicken” – Vegan Indian Cuisine Recipe
How to make this delicious, cruelty free, vegan tofu butter chicken! This is one of my favorite dishes from the Indian cuisine that I have stopped eating. So in this video we re-create the vegan version of it!
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Vegan butter “chicken”
Tofu “chicken” Marinade For the tofu kebab
1 cup cashew nuts ( soaked in hot water for 4 hours, or over night for 7 hours in room temperature water.)
1/4-1/2 cup filtered water for blending the cashews
600g Good quality firm tofu
2 TBSP Garam masala powder
1/2 tbsp salt
1 TSP Red chili powder
1/2 TBSP Turmeric powder
1 TSP Sweet paprika
1/4 TSP Cardamom
The Juice of one lemon
4 cloves of grated garlic
2 TBSP white flour
1 large chunk of freshly grated ginger
How to make the Tofu marinade for the tofu kebabs:
Soak the cashews in hot water for 4 hours until the cashews have softened. Alternatively, you can soak them overnight for about 7 hours in water. Once the cashews are soft, discard the water and add them to your blender along with 1/4 to 1/2 cup of water and blend that up until smooth, creamy and delicious. Set that aside.
Cut the tofu blocks into big chunks and place them into a bowl along with all the spices, lemon juice, grated garlic, flour, and the freshly grated ginger. Add half of the cashew nut cream that we made from the blender , and mix all the ingredients together, covering every piece of tofu. Once mixed, take each piece of tofu and slide it on to the kebab skewers. place the skewers on a small baking tray lined with parchment paper. Bake these for 20-25 minutes in the oven at 150 degrees Celsius. While that is baking, its time to make the curry !
For the curry:
3 TBSP vegan butter. I used margarine
4 cloves of grated garlic
1 large chunk of grated ginger
a pinch of dried red chili
2 TBSP garam masala
1 TSP cardamom
1/4 TSP cinnamon
1/2 TBSP salt
1 cup tomato sauce
The rest of the cashew nut cream that we had reserved from the tofu marinade
400 ml organic coconut milk ( we only want to use the cream from one can of coconut milk. We don’t need the liquid for this recipe.
How to make the butter chicken curry:
To a frying pan add the butter, and let it melt on medium heat. Then add the onions, garlic, ginger, and all the spices. Let that cook for a 6 minutes, stirring occasionally. Add the tomato sauce, cashew nut cream, and the cream of the coconut milk. Stir all the ingredients together and let it bubble. This should take another 6 minutes to cook. After 6 minutes or so transfer the curry to a blender and blend it up until smooth and creamy. Alternatively you can use a hand blender.
Transfer the mixture back into your frying pan. Remove the tofu from the oven and slide the tofu pieces off the skewer and into the sauce. Serve hot with naan bread! 😊
Please watch: “VEGAN SWEET AND SOUR CHICKEN – BEST COMFORT FOOD RECIPE”