Vegan Butter Chick’n Ⓥ

INGREDIENTS:

FOR THE TOFU:

• 2 16 oz blocks of extra-firm tofu
• 2 tbsp olive oil
• 2 tbsp cornstarch
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper

FOR THE SAUCE:

• 2 tbsp vegan butter or olive oil
• 1 large onion, diced
• 1 tsp fresh grated ginger
• 5 cloves garlic, minced
• 1 tbsp garam masala
• 1 tsp curry powder
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 3 tbsp tomato paste
• 3 tbsp agave or maple syrup
• 1 13.5 oz can of full fat coconut milk
• 1 can diced tomatoes
• 1 can garbanzo beans + desired seasonings (I like a bit of garlic powder, onion powder, smoked paprika, cumin, parsley, salt & pepper)
• 1 cup frozen peas
• 4 cups of fresh spinach

METHOD:

• Drain & press the tofu blocks using a tofu press, or you can just wrap them in an absorbent kitchen towel, place a cutting board on top so its flat then put something heavy on top of it to weigh it down for about 20 minutes. This will pull the moisture out.
• Preheat the oven to 425°F & line a baking sheet with parchment paper or a silicone baking mat.
• Break the tofu into pieces after it’s been pressed. Add the tofu pieces to a large mixing bowl with a lid if you have one. Add the olive oil, cover & shake, then add the cornstarch, nutritional yeast, garlic powder, onion powder, salt & pepper, cover & shake again. Arrange the tofu on the pan, bake for 15 minutes, flip it over & then bake for 15 minutes more.
• Add the drained, rinsed, chickpeas to another pan. Add a bit of olive oil & any seasonings you like. Add it to the oven for 20 minutes of the tofu cooking time.
• Prepare the sauce in the meantime by melting the 2 tbsp of vegan butter or olive oil in a large pan over medium-high heat. Sauté the onion for a few minutes, then add the garlic & ginger & cook it for another minute. Add the spices (garam masala, curry powder, cumin, ground coriander, cayenne pepper & salt), the agave or maple syrup, the tomato paste, the coconut milk & the canned tomatoes. Stir until smooth & well combined.
• Simmer for 5-10 minutes, stirring frequently. Add the frozen peas & fresh spinach & let it simmer, mixing to combine for another 10-15 minutes. Add the roasted chickpeas. Plate the rice, cooked tofu & vegan butter sauce on top. Add naan if you have it! Enjoy!