Instant Pot Vegan Butter Chicken with Tofu

holycowvegan.net

Victoria

WFPB

1 medium onion (chopped)

4 cloves garlic (chopped)

1-inch piece ginger (chopped)

2 teaspoon paprika (Kashmiri chili powder is a good substitute)

1 cup water or vegetable stock

1 16 oz block superfirm tofu, cut into ½-inch cubes (extra firm tofu is fine. Press out all of the water before use)

1 teaspoon vegetable oil

2 cups (or a 14.5 oz can) pureed tomatoes (or puree two large tomatoes)

2 teaspoon coriander powder

½ teaspoon cayenne (use more or less based on your preference)

Salt to taste

2 tablespoon kasoori methi (dry fenugreek leaves -- you can leave this out, but try and use it for the best flavor)

2 teaspoon garam masala

1 teaspoon maple syrup (or sugar)

2 tablespoon raw cashews (If nut-free, use 2 tablespoon vegan butter instead of the cashew cream)

2 tablespoon lemon or lime juice

2 tablespoon coriander leaves (for garnish)

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