Quick and Easy Vegan Butter Chicken

subheading: UNITS USM:

subheading: SCALE:

1 lbs of soy protein (I used 1 block of pressed tofu (200g) and 1 cup of soy curls, dry)*

1 onion, diced

2 tbsp creamed coconut (can sub vegan butter for non-oil free OR water for low fat- basically anything to sautee your onions and spices with)

2 tbsp curry powder**

1 tsp garlic powder

1 10 oz can of tomato sauce

1 10 oz can of coconut cream*** (or 1 cup cashew cream)

¾ cup water

1 tsp salt

1 tsp pepper

Optional: ½ teaspoon cayenne

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Directions at okonomikitchen.com

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