15-Minute Plant-Based Butter Chicken
Ingredients
- 350g Soyco high-protein firm tofu, cubed
- 2 tbsp avocado oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 2 cups canned crushed tomatoes or tomato purée
- 1/2 cup coconut cream or coconut yoghurt
- 1 tbsp tomato paste
- 1 tsp maple syrup or sugar
- Salt and pepper to taste
Garnishes
- Fresh coriander or parsley
- Cooked rice
Preparation
Heat oil in a pan over medium heat.
Add onions and garlic and cook for 2 minutes.
Stir in spices, cooking for another minute.
Add in tofu and cook for another 2 minutes.
Add tomato paste, crushed tomatoes and maple syrup. Simmer for 3-4 minutes until thickened.
Stir in coconut cream yoghurt. Simmer for another 3 minutes, stirring occasionally.
Garnish with fresh coriander or parsley and serve with warm rice or naan.
Notes
This dish is a quick, 15-minute plant-based alternative to butter chicken using tofu for protein.
