Vegan Butter 'Chicken' with Baked Tofu

Ingredients

• 15.873 oz firm tofu
• 1/2 cup unsweetened soy yogurt
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp fresh turmeric
• 1 pinch salt
• 1/4 cup raw cashews
• 1 Tbsp vegetable oil
• 1 large onion
• 5 garlic clove
• 1 jalapeño
• 2 tsp grated fresh ginger
• 1 1/2 Tbsp garam masala
• 1 1/2 Tbsp ground coriander
• 1 1/2 Tbsp ground cumin
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1 2/3 cup canned diced tomatoes
• 1 2/3 cup canned full-fat coconut milk
• 1/4 cup tomato paste
• 1/2 Tbsp agave syrup
• 2 vegan naan

Instructions

1. 1

   Soak the raw cashews in boiling water to soften. Set aside.

2. 2

   Line a baking tray and preheat the oven to 400°F (200°C).

3. 3

   Add all the baked tofu ingredients to a large bowl and mix.

4. 4

   Transfer to the baking tray and bake for 15 to 20 minutes, stirring once or twice. Keep an eye on it to prevent burning.

5. 5

   Meanwhile, heat the oil in a large pot over high heat. Cook the onion, garlic, jalapeño, and ginger until lightly golden.

6. 6

   Add in the spices and cook for 1 more minute, stirring throughout to toast them.

7. 7

   Then add the remaining curry ingredients, including the drained cashews.

8. 8

   Blend everything using an immersion blender or transfer to a standing blender to blend until smooth. Let simmer over low, and cover with a lid.

9. 9

   Once the tofu is golden, remove it from the oven and add it to the pot. Give it a gentle stir.

10. 10

    Serve with naan or rice. Enjoy!