VEGAN BUTTER “CHICKEN”🤩 // full recipe ↓ INGREDIENTS: - 500 g tofu - Splash of oil - 2-3 tbsp cornstarch - 1 onion- chopped - 5 garlic cloves- minced - 1/2 cup tomato paste - 2 tsp paprika + 2 tsp garam masala + 2 tsp curry powder (add more if needed) - 3

VEGAN BUTTER “CHICKEN”🤩 // full recipe ↓ INGREDIENTS: - 500 g tofu - Splash of oil - 2-3 tbsp cornstarch - 1 onion- chopped - 5 garlic cloves- minced - 1/2 cup tomato paste - 2 tsp paprika + 2 tsp garam masala + 2 tsp curry powder (add more if needed) - 3 cups coconut cream - 1-2 tsp salt INSTRUCTIONS: Freeze your tofu for a few hours, then squeeze it to remove liquid (optional). Break the tofu into small clumps using your hand, top with oil and cornstarch, and mix well. Bake 250 c / air fry until golden and crispy. I’m the meantime, add the chopped onion into a pan with vegan butter / oil, and fry until golden. Add the garlic song with the tomato paste and the spices and fry for a few more minutes. Add the coconut cream and the salt and mix. Optional: blend the sauce using a hand blender. Add the crispy tofu, mix, and serve with rice, a splash of coconut cream and chopped cilantro. ENJOY!🫶 . . . . . . . . . . . . . . .

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Freeze your tofu for a few hours, then squeeze it to remove liquid (optional).

Step 2

Break the tofu into small clumps using your hand, top with oil and cornstarch, and mix well.

Step 3

Bake 250 c / air fry until golden and crispy.

Step 4

I’m the meantime, add the chopped onion into a pan with vegan butter / oil, and fry until golden. Add the garlic song with the tomato paste and the spices and fry for a few more minutes. Add the coconut cream and the salt and mix. Optional blend the sauce using a hand blender. Add the crispy tofu, mix, and serve with rice, a splash of coconut cream and chopped cilantro. ENJOY!🫶