Butter Chicken Tofu with Coconut Milk Rice

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Butter Chicken Tofu with Coconut Milk Rice Recipe

This butter chicken tofu is a vegetarian take on a classic Indian dish that is rich and flavorful and pairs perfectly with creamy coconut milk rice.

Ingredients

• 1 tin tomato sauce
• 1 tablespoon garam masala
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon chili powder
• 1 teaspoon cumin powder
• 1 can coconut milk
• 1 teaspoon coriander powder
• 1/2 teaspoon salt
• 1 block of tofu, cubed
• 1 teaspoon turmeric powder
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 2 cups jasmine rice
• 1/2 teaspoon salt
• 1 tablespoon grated ginger

Time Needed

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Instructions

• Combine the cubed tofu, garam masala, turmeric powder, cumin powder, coriander powder, chili powder, and salt in a mixing bowl.
• Place aside.
• Melt the butter in a large skillet over medium-high heat.
• Mix in the onion, garlic, and ginger.
• Cook for 5 minutes, or until the onion is translucent.
• Cook until the seasoned tofu is golden brown, about 5 minutes.
• Combine the tomato sauce and heavy cream in a mixing bowl.
• Cook for 10 minutes on a low heat.
• Before serving, top with chopped cilantro.
• Combine the rice, coconut milk, water, and salt in a medium pot.
• Bring the water to a boil.
• Reduce the heat to low and cover for 18 minutes.
• Remove from the heat and leave to cool for 5 minutes before fluffing with a fork.
• Over the coconut milk rice, serve the butter chicken tofu.

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