By Shreya Goswami
Low in calories, packed with the best vegan ingredients and yet loaded with the familiar flavours of butter chicken, this easy vegan butter chicken makes for the best weeknight dinner for weight loss.
1 block extra-firm tofu OR 1.5 cups cauliflower florets 2 tbsp olive oil 2 tbsp cornflour ½ tsp salt For the gravy: 2 tbsp olive oil 1 cup onion paste 2 cups tomato puree 1 cup almond milk 1 tsp ginger-garlic paste 1 tsp coriander powder 1 tsp red chilli powder 1 tbsp garam masala Salt, to taste
Place the tofu cubes or cauliflower florets in a large bowl. Add the olive oil, cornflour, salt and mix well.
Place the tofu cubes or cauliflower florets in a lined baking tray and bake for 10 minutes at 200 degrees.
Heat the olive oil in a wok, then add the onion paste, ginger-garlic paste, tomato puree, coriander powder, chilli powder and garam masala.
Cook for 10 minutes, then add the almond milk and salt. Continue cooking for another 5 minutes or until the gravy is thick and smooth.
Now, add the baked tofu or cauliflower, mix well and cook for 2-3 minutes.
Sprinkle chopped coriander leaves on top and serve the Vegan Butter Chicken hot with brown rice or millets roti.