Tofu/ No Butter or Chicken - Our take on “Butter Chicken”


We have always loved Indian cuisine. Even when we were meat eaters, we preferred the vegetarian options on the Indian menu. However, butter chicken was one that really didn’t have a comparable plant-based option, until now.  

Serves 4

1 (350g) pkg firm tofu

1 medium onion, julienned

1 (28oz) can of crushed tomatoes

1 cup canned coconut milk

1 thumb ginger, minced

5 cloves garlic, minced

1 cup of frozen green peas

2 tbsp oil, divided

½ cup vegetable stock

2 tbsp cane or turbinado sugar

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp ground cardamom

2 tsp garam masala, divided

1 tsp fenugreek (optional)

¼ tsp cayenne pepper

1 ½ cups basmati rice, dry

¼ bunch of cilantro, chopped

Sea salt & pepper TT

Make a paste with a tbsp oil, garlic and ginger, set aside for later.

Preheat oven to 350℉. Line a bake sheet with parchment paper.

Cut the tofu lengthwise into 3 ¾ inch rectangles, season lightly with 1 tsp of garam masala, salt and pepper. Place tofu on the baking sheet with parchment paper and roast for 8-10 minutes. Remove from oven and cool.

Once the tofu has cooled, dice into smaller cubes and set aside for later.

Cook basmati rice as instructed on the package.

Warm a medium-large pot with 1 tbsp of oil over medium heat. Caramelize the onions. As the onions begin to brown and darken, add the garlic and ginger paste. Continue to cook for 3 minutes.

Now add all of the dried spices, except for the fenugreek and cardamom, cook for 1-2 minutes. This will help release the aromatics of the spices.

Add the tomatoes, sugar and vegetable stock. Simmer for 15 minutes, finish by adding the cardamom and fenugreek. Remove from heat and purée sauce with hand or kitchen blender.

Once sauce is puréed add the tofu and peas to the sauce and bring to simmer before serving over warm basmati rice.

Garnish with chopped cilantro.