Butter Chicken Vegan 

1 tsp Cumin seed
3 tbsp Curry powder
0.50 tsp Pepper, red or cayenne
3 tsp Ginger Root
1 large Onions, raw
0.50 can (6 oz) Tomato Paste
0.25 tsp Granulated Sugar
3 tsp Garam Masala
1 tsp coriander, ground
4 tbsp Earth balance buttery spread, organic, whipped
1 tsp MORTON Sea Salt, Fine Salt
0.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 cup Silk Coconut Milk (Unsweetened)
8 serving Chik'n Cutlets Meatless and Soy Free -Quorn diced

NOTES
1.It should be fairly easy to find these ingredients. However, if you’re unable to locate them, you can find these items on Amazon. I’ll add their links under the ingredients’ list. 
2.Note, you’ll need extra firm tofu to get that springy, texture you want to get from the tofu. Avoid silken tofu for this recipe. 
3.If you don’t want to use all-purpose flour, feel free to use cornstarch. This will help get your tofu pieces crispier
4.For this recipe, I used a pinch of sugar to balance the acidity that comes from the tomato paste. However, if that’s your jam – omit the sugar. 
5.If your recipe isn’t as thick as you want it to be, let it simmer for a few more minutes after it’s done. However, this shouldn’t be necessary. My dish came out perfectly creamy and thick all on it’s own. Alternatively, you can add a teaspoon of flour to thicken up the gravy.
6.It’s important to break down and blend the gravy prior to tossing the tofu pieces in. This will yield a much creamier gravy that you find in traditional butter chicken recipes. I used my regular ol’ blender. 
If you do not have fresh garlic on hand, use a tablespoon of dry garlic powder, instead.

INSTRUCTIONS 
Tofu "Chicken"

First, preheat the oven to 400 F degrees. Next, drain and press the tofu. 

Cut the tofu into small, 1-inch thick cubes. In a large bowl, gently toss the tofu with 2 tablespoons of olive oil and a pinch of salt. Next, add the flour and toss again. 


Line a baking pan with parchment paper and arrange the tofu pieces onto the baking sheet. Bake the tofu pieces for 30 minutes, flipping halfway. 

Once done baking, remove the tofu pieces from the oven and set aside. 

Gravy

First, in a large pan over medium heat, throw in 3 tablespoons of butter. Add the cumin seeds and allow to cook for one minute, or until fragrant. 

Next, throw in the onions in the pan until they are sweating and tender, about 3 minutes. Add the garlic and ginger and allow to cook for 1 minute. Add the tomato paste and allow to cook for a minute. 

Then, add the rest of the spices, coconut milk and the last tablespoon of butter. Stir well. Lower heat to low and allow to simmer all together for five minutes.

Next, carefully pour the gravy into a blender and blend until smooth. Pour the gravy back into the pan and add the tofu pieces. Stir and coat well. Serve.

NOTES
1.It should be fairly easy to find these ingredients. However, if you’re unable to locate them, you can find these items on Amazon. I’ll add their links under the ingredients’ list. 
2.Note, you’ll need extra firm tofu to get that springy, texture you want to get from the tofu. Avoid silken tofu for this recipe. 
3.If you don’t want to use all-purpose flour, feel free to use cornstarch. This will help get your tofu pieces crispier
4.For this recipe, I used a pinch of sugar to balance the acidity that comes from the tomato paste. However, if that’s your jam – omit the sugar. 
5.If your recipe isn’t as thick as you want it to be, let it simmer for a few more minutes after it’s done. However, this shouldn’t be necessary. My dish came out perfectly creamy and thick all on it’s own. Alternatively, you can add a teaspoon of flour to thicken up the gravy.
6.It’s important to break down and blend the gravy prior to tossing the tofu pieces in. This will yield a much creamier gravy that you find in traditional butter chicken recipes. I used my regular ol’ blender. 
7.If you do not have fresh garlic on hand, use a tablespoon of dry garlic powder, instead.
8.I would typically freeze tofu prior to using, but I forgot. Feel free to freeze the tofu to yield a much chewier texture and make it easier for the tofu to take on the flavors of the gravy. But…it’s not necessary.

Serving Size: 6 smaller servings