One of my favorite comfort meals is butter chicken. Creamy and spicy, it is such a nice meal for this never-ending winter! Usually made with chicken and butter, it can easily be made vegan with tofu and coconut milk.
Veganism is technically considered a diet that contains no animal products and nothing processed with animal products. However, for many people, veganism is more about the endless possibilities than the few restrictions. Vegan diets offer many benefits. For example, a review of 87 studies found that eating vegan was highly effective for weight loss. Vegan diets have also been linked to a reduced risk of heart disease, diabetes, high blood pressure, and some cancers. But no eating plan is foolproof, and new vegans should be aware of a few nutritional gaps in their eating plan, like the lack of vitamin B12 and other important nutrients. There are many great books to help navigate a vegan diet, and we also have nutritionists at Village Green Apothecary who can help you with questions, if you are considering veganism.
This recipe is great for those who are looking to making the leap toward a meatless diet. The sauce is thick, rich, creamy and full of warm Indian spices, and you can also adjust the heat level by adding more or less chili powder. It tastes even better than the original recipe!
Vegan “Butter” Tofu
• 1 tbsp grapeseed oil
• 1 package extra-firm pressed tofu, diced
• 2 yellow onions, roughly chopped
• 3 tbsps chopped ginger
• 6 garlic cloves, crushed
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp coriander, ground
• 1 tsp cumin, ground
• ¼ tsp fenugreek, ground
• ¼ – 1 tsp chili powder
• 1 28-ounce can of crushed or diced tomatoes
• 2 tbsps almond butter
• 2 tbsps of coconut cream
• Fresh chopped coriander to garnish
Start with the buttery sauce. Add grapeseed oil to a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute more.
Add all the spices all at once (garam masala, turmeric, coriander, cumin, fenugreek, chili powder) and let the spices cook for about 1 minute. Add the tomatoes to the pan and scrape up any stuck-on brown bits. Add half a cup of water and bring the pot to a boil. Lower the heat to medium and let the sauce simmer for 15 minutes. Then add the sauce to your blender and blend until it is very smooth. Add the sauce back to the pan and stir in the almond butter and coconut cream. Add the tofu and gently stir until it is covered. Serve with basmati rice or naan bread. Sprinkle with coriander.
Photo from here, with thanks.