Vegan Butter Chicken

Living Plant Based

pin.it/4V1Ekkz

Produce

1 Cilantro

1 tsp Coriander, ground

2 cloves Garlic

1 tbsp Ginger, fresh

1 Onion, large

Refrigerated

2 (16 oz) blocks Tofu, extra-firm

Canned Goods

1 (13.5 oz) canned full fat coconut milk, canned full fat

3 oz Tomato paste

Condiments

2 tbsp Vegan butter

Pasta & Grains

4 cups White or brown rice, cooked

Baking & Spices

¼ tsp Cayenne pepper

2 tbsp Cornstarch

1 tsp Curry powder

1 tbsp Garam masala

1 ½ tsp Salt

Oils & Vinegars

2 tbsp Olive oil

Bread & Baked Goods

1 Easy vegan naan

Press tofu. Cut out break up into bite size “chicken” pieces. Toss with oil and cornstarch. Bake in oven at 375 for 30 minutes.

Sauté onions until translucent. Add garlic and ginger. Add tomato paste, coconut milk and spices and cook for 10 minutes. Add baked tofu. Serve over rice.

Page footer