VEGAN BUTTER ‘CHICKEN’

WITH BAKED TOFU

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_________________________________________ MEALS ________________________________________

VEGAN BUTTER ‘CHICKEN’

WITH BAKED TOFU
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SERVINGS TIME GF
4 40 min*
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INGREDIENTS DIRECTIONS
1. Combine the tofu, yogurt, garam masala, cumin,
Baked Tofu coriander, and turmeric. Let this sit to marinate.
1 block (250 g) tofu, cut into 1 cm 2. Preheat the oven to 400°F (205°C).
(½ inch) cubes 3. Soak the raw cashews in boiling water to soften. Set aside
½ cup (125 mL) unsweetened while chopping the veggies.
plant-based yogurt* 4. Transfer the marinated tofu out onto a parchment lined
2 tsp (8 g) garam masala baking tray. Bake the tempeh for about 15 - 20 minutes,
1 tsp (4 g) ground cumin turning every few 5 - 10 minutes to get even browning.
1 tsp (4 g) ground coriander Keep an eye on it to prevent burning.
½ tsp ground turmeric 5. To a large pot on medium-high heat, sauté the oil, garlic,
Pinch of salt onion, jalapeño, and ginger until the onions are soft,
about 5 minutes. Add splashes of water as needed to
Curry Sauce deglaze the pan.
¼ cup (40 g) raw cashews 6. Add in the garam masala, coriander, cumin, salt, and
cayenne pepper and cook for 1 minute, until fragrant.
1 Tbsp (15 mL) vegetable oil 7. Add the diced tomatoes, tomato paste, drained cashews,
5 cloves garlic, minced agave syrup, and the coconut milk. Blend everything with
1 large onion, diced an immersion blender or transfer to a standing blender to
1 jalapeño, de-seeded and minced blend until smooth. Let simmer on low, and cover with a
2 tsp (10 g) fresh grated ginger lid.
8. Once the tofu is golden, remove from the oven and add it
1½ Tbsp (15 g) garam masala to the pot. Give it a gentle stir, and serve with rice, naan, a
1½ Tbsp (15 g) ground coriander sprinkle of fresh cilantro, some plant-based yogurt, and
1½ Tbsp (15 g) ground cumin some lemon wedges. Enjoy!
1 tsp (4 g) salt
¼ tsp ground cayenne pepper

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 INGREDIENTS NOTES
1 can (400 g) diced tomatoes Nutrition tip: try to use a plant-based yogurt that is
¼ cup (55 g) tomato paste fortified with calcium (offers approximately 120 mg
½ Tbsp (8 mL) agave syrup calcium per 100 mL serving). If you want to read more on
1 can (400 mL) coconut milk (we calcium, check out our article here.
used full-fat) Storage: keep in an air-tight container in the fridge for
up to 3 days.
Optional Toppings
Fresh cilantro
Unsweetened plant-based yogurt
Lemon wedges

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