Creamy vegan butter chicken with umami sweet chilli tofu
Ingredients
2
ts
cornstarch
2
tb
vegetable margarine
1.5
tb
cooking oil
1
pc
red onion, finely chopped
1
Clove(s)
of garlic, finely chopped
1.5
tb
tomato paste
1
ts
garam masala
1
pc
of ginger (thumb-sized), finely grated
1
tin of tomatoes, chopped
1
tb
brown sugar
1
cup of crème-fraîche alternative
Preparation
1. For this Happy Umami recipe, first put the umami sweet chilli tofu crumble in a bowl, add the cornstarch and coat the crumble in it.
2. Heat the margarine and oil in a large pan and fry the chickpea tofu in it until golden brown and crispy, turning the whole time. Remove the tofu, leaving the fat in the pan.
3. Add the onion and garlic to the hot pot and sauté until soft. Add the tomato paste and garam masala and cook for 2-3 minutes, turning the whole time. Add the ginger.
4. Deglaze the spices with the tinned tomatoes. Add sugar, stir and simmer for about 5-7 minutes.
5. Puree the sauce in a blender or hand blender. Return to the saucepan and stir in the vegan crème fraîche. Simmer over a low heat for a further 5 minutes.
6. Add the chickpea tofu to the sauce and cover.
7. To serve, depending on taste, place the cooked rice on a plate, pour the sauce over and garnish with spring onions if desired. Can also be served with just naan bread. Happy Umami!
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