Vegan Butter Chickn
We’re always on the lookout for vegan recipes that will satisfy our tastebuds and provide nutrition to keep us healthy. This new Vegan Butter Chickn recipe from Milkadamia does both! It’s full of protein and delicious veggies and spices.
Thanks for sharing Milkadamia!
Vegan Butter Chickn’
Servings: Servings: 4
Ingredients:
“Chickn“
- 2 blocks tofu, extra firm
- 2 Tbsp Milkadamia buttery spread, melted
- 2 Tbsp cornstarch
- ½ tsp salt
Sauce
- 2 Tbsp Milkadamia buttery spread
- 1 medium onion, finely diced
- 1 Tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 Tbsp garam masala
- 1 tsp coriander
- 1 tsp curry powder
- ½ tsp chili powder
- ½ tsp salt
- 1 can crushed tomatoes
- 1 cup Milkadamia, Unsweetened Creamer
Instructions:
- Preheat oven to 400 degrees.
- Press water out of tofu. Cube into 1” pieces.
- Combine melted buttery spread, cornstarch and salt. Add tofu and toss until well coated.
- Place tofu on a baking sheet and bake for 30 minutes.
- To make the sauce, melt butter in a large pan over medium-high heat. Add onions and sauté for about 5 minutes in the butter.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add coriander, curry powder and garam masala; cook for about 20 seconds until fragrant, while stirring occasionally.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10 minutes, stirring occasionally as sauce thickens.
- Remove from heat, place mixture into a blender and blend until smooth.
- Pour sauce back into the pan and add cream.
- Add “chickn”.
- Serve over basmati rice
Enjoy!
And be sure to check out our popular Vegan Multigrain Pancakes,
and Vegan Potato Leek Colcannon.
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