Vegan Butter Chicken (with tofu)

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Ingredients

• 1/2 cup raw cashews + 1/2 cup unsweetened almond milk
• 2 Tbsp coconut oil
• 1 Tbsp fresh ginger, minced
• 3 cloves garlic, minced
• 1 white onion, finely diced
• 2 tsp chili powder
• 1 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1 Tbsp pure maple syrup
• 1- 28 oz can no salt added diced tomatoes with juice
• 1 package organic extra firm tofu, pressed and cubed
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

Press tofu for at least 20 min (fold a dish cloth around the block of tofu and set a few heavy books or plates on top of it to press out all the water) Place the cashews and almond milk in a high speed blender and mix until completely smooth, set aside. In a large pan, heat coconut oil over medium heat.Add the ginger, garlic, and onion and cook for 5 min while stirring.

Add all the spices and cook for a few more minutes. Add the diced tomatoes, maple syrup, cubed tofu, and cashew mixture. Mix well and simmer for 10 minutes. Serve with rice and fresh cilantro

Nutrients Per Serving

• Calories: 264
• Protein: 6.8 g
• Fat: 16.5 g
• Carbohydrate: 25 g
• Fiber: 4 g
• Sodium: 358 mg
• Potassium: 686 mg