Vegan Butter Chicken with Tofu

1. Cube the tofu into 1/2-inch pieces and lay them in a 9x13-inch baking dish.

2. In a small bowl, whisk together 1 cup canned full fat coconut milk, 3 cloves garlic (pressed), 1 tablespoon minced ginger, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon salt.

3. Pour the mixture over the tofu, shake the dish to incorporate, and let it sit for 30 minutes.

4. While the tofu marinates, add 3 tablespoons olive oil, 1 large sliced onion, 3 cloves minced garlic, and 1 tablespoon minced ginger to a medium pot.

5. Cook over medium-low heat for 10 minutes, stirring occasionally, until onions are golden brown and soft.

6. Add 2 teaspoons ground cumin, 2 teaspoons garam masala, 1 teaspoon ground coriander, 1 teaspoon chili powder, and 1 teaspoon salt, then cook for one minute.

7. Add 28 ounces crushed tomatoes, 1 tablespoon maple syrup, and optional kasoori methi, then stir and cook over medium-low heat for 15-20 minutes until thickened, and puree until smooth.

8. Stir in 1 cup canned full fat coconut milk and 1 tablespoon vegan butter, then cook on low heat.

9. Turn on the oven broiler and heat a cast iron skillet over high heat.

10. Pour in 1-2 teaspoons oil, use a fork to place the tofu into the skillet while saving the marinade, and cook for 5 minutes without flipping.

11. Place the skillet under the broiler and cook for 5 minutes until slightly blackened.

12. Stir the reserved marinade into the sauce, add the tofu to the sauce, and serve with rice or naan.

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