Extra firm tofu Ginger garlic paste Lemon juice Garam masala Chaat masala Paprika Red onion Green chili Tomato puree Coconut milk Dried fenugreek leaves
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To make tofu chicken, press and tear tofu into organic shapes. Coat with ginger garlic paste, lemon juice, oil, spices, and cornstarch. Spread on a baking sheet and bake at 400ºF (205ºC) for 22-25 minutes until crispy.
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In a large skillet, cook onion and salt until golden brown, stirring occasionally. Add ginger garlic paste, green chili, spices, and water, and roast for one minute. Add tomato puree and coconut milk, bring to a boil, and thicken if using fresh or pureed tomatoes.
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Boil sauce, mix, taste, adjust salt, add fenugreek leaves, vegan butter, baked tofu, toss, switch off heat, garnish with garam masala, cilantro, and green chili, serve with roti, Naan, flatbread, or rice.
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