Vegetarian Butter Chicken

Vegetarian Butter Chicken

Vegetarian Butter Chicken 302 People saved this recipe.

Our Extra Firm Tofu readily absorbs the savoury flavours of curry in our vegetarian version of this East Indian favourite. Full of rich aromatic spices, this dish is best enjoyed with naan bread or steamed rice.

Servings: 2

easy Mains Sunrise Extra Firm Tofu (350g)

  • 5 min prep
  • 15 min cook
  • 2 people

Ingredients

  • 1 pkg Sunrise Extra Firm Tofu (350g) cubed
  • 2 large tomatoes, diced
  • 22 mL (1 1/2 Tbsp) whipping cream
  • 30 mL (2 Tbsp) sour cream
  • 22 mL (1 1/2 Tbsp) red curry paste
  • 5 mL (1 tsp) turmeric powder
  • 15 mL (1 Tbsp) oil
  • 250 mL (1 cup) frozen peas (optional)
  • 250 mL (1 cup) chopped raw cashews (optional)

Directions

  1. Add tomatoes, whipping cream, sour cream, curry paste and turmeric powder in a blender or food processor. Blend until smooth.
  2. In medium skillet, pan fry cubed tofu in oil until all sides are browned. Add in the peas and cashews if desired. Mix for another 2 minutes.
  3. Add in vegetarian butter chicken mixture and heat until a soft simmer. Serve with naan bread or steamed rice.

Calories: 441 gFat: 38 gSaturated Fat: 16 gCholesterol: 75 mgSodium: 81 mgCarbohydrate: 18 gFiber: 4 gSugar: 4 gProtein: 14 gVitamin A: 37%Vitamin C: 20%Calcium: 20%Iron: 23%

As per one serving size (229 g)