Whole Food Plant Based Indian Butter Chicken

Step 1

Preheat oven to 350 degrees.

Step 2

Drain and press liquid out of tofu between two paper towels.

Step 3

Cut into bit sized chunks and place on a cookie sheet lined with parchment paper.

Step 4

Place in the oven for 15 minutes.

Step 5

Add a little water to saucepan and cook the onions, garlic and mushrooms until translucent.

Step 6

Blend tomatoes, ginger, cashews and soy milk in blender until creamy.

Step 7

Add to the pan with the onion mixture and add the spices and chilies.

Step 8

Add the tofu.

Step 9

Add a cup of water and let sauce cook down until thick and creamy.