Instant Pot Vegan Butter Chicken with Tofu

holycowvegan.net

WinderWoman

1 medium onion (chopped)

4 cloves garlic (chopped)

1-inch piece ginger (chopped)

2 tsp paprika (Kashmiri chili powder is a good substitute)

1 cup water or vegetable stock

1 16 oz block superfirm tofu, cut into ½-inch cubes (extra firm tofu is fine. Press out all of the water before use)

1 tsp vegetable oil

2 cups (or a 14.5 oz can) pureed tomatoes (or puree two large tomatoes)

2 tsp coriander powder

½ tsp cayenne (use more or less based on your preference)

Salt to taste

2 tbsp kasoori methi (dry fenugreek leaves -- you can leave this out, but try and use it for the best flavor)

2 tsp garam masala

1 tsp maple syrup (or sugar)

2 tbsp raw cashews (If nut-free, use 2 tbsp vegan butter instead of the cashew cream)

2 tbsp lemon or lime juice

2 tbsp coriander leaves (for garnish)

Directions at holycowvegan.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer