(no) butter (no) chicken

tandoori tofu

Ingredients
1 pound firm or extra-firm tofu (cut into bite-sized chunks)
2 tablespoons plain soymilk
2 tablespoons lemon juice
½ tsp garlic powder
¼ tsp ginger powder
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp tandoori masala (or chili powder)
½ tsp cayenne pepper
¼ tsp ground cardamom
¼ tsp ground allspice or cloves
¼ tsp fresh-ground black pepper
2 tsp tamari or Bragg’s
1 tsp oil

(no) butter (no) chicken

Ingredients
1 batch tandoori tofu
2 tablespoons Earth Balance
1 tablespoon oil
1 onion, diced
1 tablespoon minced garlic
¼ tsp ginger powder
1 ½ tsp chili powder
¾ tsp ground turmeric
¾ tsp ground coriander
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp tandoori masala
¼ tsp salt
1 can (28 oz/798 mL) crushed tomatoes, divided in half
1 can sweet potatoes, drained and rinsed well
¼ cup coconut cream (the thick part of the coconut milk in the can)

tandoori tofu
Directions:
Combine all ingredients in a shallow dish, place tofu in dish and turn to coat. Let sit for 15 minutes or up to an hour. Spray or grease a cookie sheet and place tofu on it, leaving a little space in between each piece. Turn the broiler on high and broil tofu on the top rack of the oven for 15 minutes, watching it carefully. Remove and pour some of the marinating liquid over the tofu and return it to the oven for 5 more minutes.

(no) butter (no) chicken
Directions:
Melt Earth Balance with oil in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add spices and salt. Cook 1 more minute. Add ½ of the tomatoes, ¼ cup of water and reduce heat to low. Using a hand blender or blender, purée the sweet potatoes with the other half of the tomatoes and the coconut cream until smooth. Add the purée to the pot and increase the heat to medium, stir until bubbly. Add the tandoori tofu and stir to heat through. Serve with rice or naan.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user FISH08.