Vegan Butter 'Chicken' with Baked Tofu
4 servings
| prepPreheat oven to 400°F / 200°C | ||||||
| prepLine a baking tray | ||||||
| 450 g firm tofu | Mix tofu marinade, transfer to tray | Bake tofu 400°F / 200°C, 15–20 min | Add baked tofu, stir gently | Serve with naan | ||
| 120 ml unsweetened soy yogurt | ||||||
| 2 tsp garam masala | ||||||
| 1 tsp ground cumin | ||||||
| 1 tsp ground coriander | ||||||
| ½ tsp fresh turmeric | ||||||
| 1 pinch salt | ||||||
| 60 g raw cashews | Soak cashews in boiling water | |||||
| 1 Tbsp vegetable oil | Heat oil, cook onion, garlic, jalapeño & ginger | Add spices, toast 1 min | Add tomatoes, coconut milk, tomato paste, agave & drained cashews | Blend until smooth, simmer covered on low | ||
| 1 large onion | ||||||
| 5 garlic cloves | ||||||
| 1 jalapeño | ||||||
| 2 tsp grated fresh ginger | ||||||
| 1½ Tbsp garam masala | ||||||
| 1½ Tbsp ground coriander | ||||||
| 1½ Tbsp ground cumin | ||||||
| 1 tsp salt | ||||||
| ¼ tsp cayenne pepper | ||||||
| 400 g canned diced tomatoes | ||||||
| 400 ml canned full-fat coconut milk | ||||||
| 60 g tomato paste | ||||||
| ½ Tbsp agave syrup | ||||||
| 2 vegan naan | ||||||
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