The perfect veganized recipe to India's classic Butter Chicken, made with tofu as the 'meat'. This dish is packed with flavor and richness - it makes the perfect dish for any gathering or dinner and it's so easy to make!!
Butter chicken is traditionally made with lots of butter and cream; not only did I veganize this recipe, but made it healthier. I've added no oil and used only 1/2 cup of coconut milk. Even though it tastes lighter, you still get that creamy, rich butter chicken taste. Butter chicken looks intimidating, but it's actually quite easy to make :) and trust me, you'll have one bite (or two...) and know it's worth the work.
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Do I have to use tofu?
Not at all, tofu is just my 'meat' of choice, but you can use any meat substitute you prefer. Gardein's chicken strips actually taste really good with this recipe if you're not a tofu person.
Is there any vegan butter in this recipe?
Nope, to make sure there is no added oil in this recipe, I've not added any vegan butter (which is primarily made of oil). If you want to give this recipe that extra 'buttery' taste and aren't worried about it being oil free, then you can always add 2 tbsp of vegan butter into the pan before adding the blended sauce.
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Can I bake or air fry the tofu?
You can, but it will end up being crispy and for this recipe you don't want the tofu to be too crispy. You want the tenderness, so when you take a bite with your roti or rice, it almost melts in your mouth with the gravy. That's why I just pan fry it (without oil) in a nonstick pan and cook them until they've slightly browned.
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