Butter 'chicken' (completely vegan)
This delicious recipe, made by me (Shaf), ticked all of the boxes when it came to flavour, nutrition, ease and versatility. As a former meat eater, I'm always on the search for plant-based options for my favourite dishes and this absolutely nailed it!
Recipe serves 3
Ingredients:
800g Tofu (roughly two packs of Cauldron tofu)
3 tbsp Cornflour
3 tbsp vegan butter (light works)
1 large white onion, diced
2 green chillies (optional)
2 tbsp grated ginger
6 cloves garlic, crushed
8 curry leaves
2 tbsp garam masala
2 tbsp coriander-cumin powder
1 tbsp cumin seeds
1/4 tsp asofoetida
1/2 tsp turmeric
2 tsp Himalayan pink salt
8 tbsp tomato puree
1 cup tomato passata
600g coconut milk
Method:
- Drain the tofu as per instructions on the box.
- Preheat the oven to 200 degrees celcius
- Tear the tofu into chicken-size chunks and place into a mixing bowl with the cornflour. Mix with your hands until everything is coated evenly. Add a little plant based milk if you need it to bind easier.
- Place the tofu onto a baking tray and bake for 15-20 minutes.
- Meanwhile, melt the butter into a non stick pan and add cumin seeds, asofoetida for 30 seconds followed by the onions. Toss this for 2 minutes or until soft.
- Add garlic, ginger and chillies and saute for 5 minutes on medium heat.
- Add the remaining spices, tomato passata, tomato puree and coconut milk. Stir until combined and then simmer on low-medium heat for 10 minutes whilst stirring intermittently.
- Once the tofu has finished baking, add this to the sauce and stir to coat. Keep simmering and stirring for a further 5-10 minutes so that the tofu absorbs the flavours.
- Serve on the side of bulgar wheat or multi grain chappatis and a large salad.








