Vegan Butter “Chicken”

One of my favorite Indian dishes is butter chicken. Now that I don’t consume meat,eggs,dairy or seafood I am making these dishes plant based. A lot of Indian dishes are vegetarian because they sometimes use dairy milk or eggs. They also use coconut milk which is what this recipe utilizes. My aim is to take dishes I love that had meat from all over the world and make them plant based. And you will see a lot more Indian dishes from me because I love Indian Food! Enjoy and remember to tag me if you make this dish! IG @livinvegetarian and facebook LivinVegetarian. Thank you for your support!!!

1 tablespoon olive oil

1 block of super firm tofu

2 tablespoon cornstarch

1/2 teaspoon salt

1 large onion (diced)

4 cloves of garlic minced

1/2 tablespoon fresh ginger (1/2 teaspoon dried)

2 potato

1 Chinese eggplant (or any veggie of choice)

1 can of tomato paste

1 can of coconut milk

1 teaspoon garam masla

1 teaspoon curry powder

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper (or less depending on how spicy you want this dish)

1 small can of tomato paste

Preheat oven to 400 degrees.

Chop tofu into blocks and put in ziplock bag with olive oil,salt and cornstarch. Mix well in bag until each piece of tofu is coated. Line baking sheet with parchment paper and place tofu on pan and in oven to bake for 25 minutes or until slightly golden brown.

Make sauce while tofu baking. Take diced onion and saute over medium heat for 3 minutes then add garlic and ginger and saute another minute. then add chopped Chinese eggplant (or veggie of your choice) and saute another 2 minutes (turn down some so you do not burn the garlic). Then add tomato paste,coconut milk, and spices. Then stir and simmer on medium low heat. Next add potato and turn down to low.

Take tofu out of oven. Once potato is soft then add tofu in and stir well. Serve with white jasmine rice! Enjoy!