Vegan butter “chicken”
For the Tofu “chicken”
Marinade 600g Good quality firm tofu
1 large chunk of fresh ginger
4 cloves of garlic
1 cup cashew nuts (soaked in hot water for 20 minutes)
dry red chili
juice of one whole lemon
To your blender add the cashew nuts with 1 cup of water or less and blend that up until smooth creamy and delicious.
Set that aside.
Cut the tofu blocks into big chunks and place them in a bowl along with all the spices, lemon juice, grated garlic, flour, and grated fresh ginger.
Add half the cashew nut cream and mix all the ingredients together, covering every piece of tofu.
Once mixed take each piece of tofu and slide them on to kebab skewers.
Bake these for 20-25 minutes in the oven at 150 degrees Celsius.
While that is baking, its time to make the sauce!
For the sauce: 400 ml organic coconut milk ( we only want to use the cream from one can of coconut milk. We don’t need the liquid for this recipe.
The rest of the cashew nut cream that we used for the marinade
2 tbsp vegan butter. I used margarine
1 cup tomato sauce
a pinch of dried red chili
4 cloves of grated garlic
1 large chunk of grated ginger
To a frying pan add the butter, and let it melt on medium heat. Then add the onions, garlic, ginger, and all the spices. Let that cook for a couple minutes, stirring occasionally. Add the tomato sauce, cashew nut cream, and the cream of the coconut milk. Stir all the ingredients together and let it bubble. This should take about 5-7 minutes too cook. After 7 minutes or so transfer the sauce to a blender and blend it up until smooth and creamy. transfer mixture back into your frying pan. Remove the tofu from the oven and slide the tofu pieces off the skewer and into the sauce.
Serve hot with naan bread!