Vegan Butter Chicken (with tofu)
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
- Ingredients16
- Servings4
- Calories264
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