Butter Tofu - Vegetarian Butter Chicken
Butter Tofu - Vegetarian Butter Chicken
Why does chicken get to have all the fun? I’m going to show you an unforgettable vegetarian butter “chicken” that is going to open up a whole world for you, featuring tofu.
Plus my three secrets to making a butter “chicken” taste as good as – if not better – than the restaurant version.
Butter Tofu - Vegetarian Butter Chicken
Serves 4
Download the printable recipe here:
https://class.clairetansey.com/butter...
½ cup plain yogurt
1 tablespoon lemon juice
2 teaspoons turmeric
1 teaspoon grated fresh ginger
400-g package firm or extra-firm tofu
3 tablespoons butter
1 medium onion, minced
2 cloves garlic, minced
1 teaspoons ground cumin
½ teaspoons salt
⅛ teaspoon cayenne (optional)
⅛ teaspoon cinnamon
1 ¼ cups tomato puree (such as passata)
¾ cup frozen peas
2 tablespoons - ¼ cup 35% cream
¼ teaspoon garam masala
Rice and fresh cilantro, for serving
1. Stir the yogurt, lemon juice, turmeric and ginger together in a bowl. Cut the tofu into 1-inch cubes and add to the yogurt mixture. Stir very gently.
2. Melt the butter in a large pot over medium. Add the onion and cook for about 2 minutes, or until fragrant. Add the garlic, cumin, salt, cayenne and cinnamon and cook for another 2 minutes.
3. Stir in the passata. Add the tofu and the marinade and combine very gently. Cover and simmer for about 15 minutes.
4. Stir in the peas and cream and cook for another 5 minutes.
5. Serve over rice, sprinkled with a little garam masala and fresh cilantro.
Get 5 more Back Pocket Dinner recipes - https://learn.clairetansey.com/back-p...
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