Vegan Garlic Naan

This vegan garlic naan is soft, chewy, and full of garlic flavour. Serve it with your favorite Indian curry for a restaurant-style meal at home!

I love making homemade naan, but I recently upped my game by taking my classic vegan naan recipe and transforming it into garlic naan.

Whoa! I wish I had thought of this sooner!

If, like me, you’re a garlic lover, this naan is going to quickly become a new favourite. Before I went vegan, I loved ordering a basket of garlic naan whenever I went out for Indian food, but since it’s usually made with dairy, I had to forego it once I switched to a plant-based lifestyle. I’m so excited to be able to enjoy it again!

Does Naan Taste Like Pita?

Naan and pita are both soft, leavened flatbreads, but they have different textures and tastes. Naan is denser than pita and has a chewy texture, while pita is light and fluffy.

Both breads are delicious, but there’s definitely something special about naan— especially when it’s garlic naan!

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

For the garlic naan:

• All-purpose flour
• Brown sugar
• Baking powder
• Active instant yeast
• Garlic powder
• Sea salt
• Ground black pepper
• Vegan milk – This should be warm, not hot. You can warm it in the microwave.
• Greek vegan yogurt or thick coconut cream – If you’re using coconut cream, you can either buy it or scoop it out of a can of chilled coconut milk. (Learn more about coconut cream in this post: Coconut Whipped Cream )
• Coconut oil or olive oil
• Optional toppings – Vegan parmesan cheese, extra garlic, parsley or cilantro

For the garlic butter topping:

• Vegan butter – I use salted, but if you’re using unsalted, add ¼ teaspoon of sea salt.
• Garlic
• Parsley or cilantro

How to Make Vegan Garlic Naan

If you’ve made your own bread before, you’ll find that this is similar, but there’s only one rise instead of two, so it’s a little bit easier!

To make the garlic naan:

Combine the dry ingredients . Whisk the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper in a large bowl.

Add the wet ingredients . Create a well in the centre of the flour. Pour the vegan milk and vegan yogurt into the well, then mix with a spatula until just incorporated and a shaggy dough forms.

Knead the dough . Turn out the dough onto a floured surface. Flour your hands and fold the dough together. Knead for about 3 minutes, using your hands and knuckles. The dough will be sticky at first, but you can add up to 2 tablespoons of extra flour if needed.

Let the dough rise . Lightly grease the ball of dough with oil and place it in the bowl. Cover the bowl with plastic wrap or a kitchen towel and let it rise for 30 minutes on the counter in a warm area, until it’s about doubled in size.

Form the naan . Divide the dough into 6 balls and roll each into a circle. On the floured work surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin . It should measure about 6 to 8 inches.

Prepare . Set a skillet over medium-high heat. Brush both sides of each naan with oil and add seasonings, if desired.

Cook the garlic naan . Add a teaspoon of coconut oil to the skillet. Place a piece of naan in the skillet and fry for 30 seconds to 1 minute, or until you see bubbles starting to form. Turn and cook for another 30 seconds to 1 minute on the other side. Remove from the skillet and brush with the garlic butter mixture. Let the naan cool on a wire rack and repeat with the remaining dough.

To make the garlic butter:

Melt the butter. Microwave the vegan butter or melt it in a small saucepan.

Add the seasonings . To the melted vegan butter, add the minced garlic and parsley.

Tips for Success

Here are some quick tips for making perfect vegan garlic naan at home:

• Keeping the dough from sticking . I like to flour my surface when rolling out the dough, as well as flouring my hands and rolling pin. Alternatively, you can roll out the dough on a piece of parchment paper, but I still recommend flouring your hands and the rolling pin.
• Let the dough rise in a warm place . This means away from drafts! In the winter, keep the bowl away from drafty doors and in the summer, you want it keep it away from air conditioner vents.
• Make sure the naan fits in your skillet. When you’re rolling it out, you don’t want it to be bigger than the size of the skillet you’re cooking it in!

Serving Suggestions

Vegan garlic naan goes well with all of your favorite Indian foods, like Chickpea Tikka Masala , Aloo Gobi Masala , and Vegan Butter Chicken. But with that garlicky flavour, you can also use it as a swap for traditional garlic bread and serve it with Vegan Spaghetti and Meatballs and other Italian dishes. It’s excellent for pairing with soup, too! I love it with my Creamy Vegan Mushroom Wild Rice Soup .

How to Store

Leftover garlic naan can be stored in the refrigerator, in an airtight container or freezer bag, for 2 to 3 days. I recommend warming it up before serving, but you can also enjoy it at room temperature.

Can This Recipe Be Frozen?

Yes, garlic naan can be frozen and enjoyed whenever you like! Place it in a freezer bag and store it for up to 3 months. You can warm it up in a 350ºF oven for a few minutes, or on a skillet set over medium-low heat.

Ingredients

• 2 cups all-purpose flour , 240g , + an extra up to 2 tablespoons for kneading and flouring
• 2 teaspoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon instant yeast
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/3 cup warm vegan milk , you can warm it in the microwave
• 1/2 cup Greek vegan yogurt , or thick coconut cream from a can of coconut milk, see notes below
• 1 1/2 tablespoons coconut oil , or olive oil for brushing
• vegan Parmesan cheese , extra garlic, parsley or cilantro, for topping, optional

Garlic Butter Topping

• 2 tablespoons vegan butter , salted, if unsalted, add ¼ teaspoon sea salt
• 2.5 tablespoons minced garlic
• 2 teaspoons freshly diced parsley , or cilantro

Instructions

• In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
• Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
• Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
• Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
• Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
• Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
• Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
• Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
• Remove from heat, and immediately brush with garlic butter mix. Then place on a wire rack to let the naan cool. Continue with the other naan pieces of bread until finished.
• Serve and enjoy!

Garlic Butter Topping

• Melt the vegan butter. When still warm/hot, mix together the melted vegan butter, minced garlic and parsley. Mixing the garlic in the warm melted butter (plus adding it onto the hot naan) will help to mellow out the garlic flavour.

Notes

This vegan garlic naan is soft, chewy, and full of garlic flavour. Serve it with your favorite Indian curry for a restaurant-style meal at home!

I love making homemade naan, but I recently upped my game by taking my classic vegan naan recipe and transforming it into garlic naan.

Whoa! I wish I had thought of this sooner!

If, like me, you’re a garlic lover, this naan is going to quickly become a new favourite. Before I went vegan, I loved ordering a basket of garlic naan whenever I went out for Indian food, but since it’s usually made with dairy, I had to forego it once I switched to a plant-based lifestyle. I’m so excited to be able to enjoy it again!

Does Naan Taste Like Pita?

Naan and pita are both soft, leavened flatbreads, but they have different textures and tastes. Naan is denser than pita and has a chewy texture, while pita is light and fluffy.

Both breads are delicious, but there’s definitely something special about naan— especially when it’s garlic naan!

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

For the garlic naan:

• All-purpose flour
• Brown sugar
• Baking powder
• Active instant yeast
• Garlic powder
• Sea salt
• Ground black pepper
• Vegan milk – This should be warm, not hot. You can warm it in the microwave.
• Greek vegan yogurt or thick coconut cream – If you’re using coconut cream, you can either buy it or scoop it out of a can of chilled coconut milk. (Learn more about coconut cream in this post: Coconut Whipped Cream )
• Coconut oil or olive oil
• Optional toppings – Vegan parmesan cheese, extra garlic, parsley or cilantro

For the garlic butter topping:

• Vegan butter – I use salted, but if you’re using unsalted, add ¼ teaspoon of sea salt.
• Garlic
• Parsley or cilantro

How to Make Vegan Garlic Naan

If you’ve made your own bread before, you’ll find that this is similar, but there’s only one rise instead of two, so it’s a little bit easier!

To make the garlic naan:

Combine the dry ingredients . Whisk the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper in a large bowl.

Add the wet ingredients . Create a well in the centre of the flour. Pour the vegan milk and vegan yogurt into the well, then mix with a spatula until just incorporated and a shaggy dough forms.

Knead the dough . Turn out the dough onto a floured surface. Flour your hands and fold the dough together. Knead for about 3 minutes, using your hands and knuckles. The dough will be sticky at first, but you can add up to 2 tablespoons of extra flour if needed.

Let the dough rise . Lightly grease the ball of dough with oil and place it in the bowl. Cover the bowl with plastic wrap or a kitchen towel and let it rise for 30 minutes on the counter in a warm area, until it’s about doubled in size.

Form the naan . Divide the dough into 6 balls and roll each into a circle. On the floured work surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin . It should measure about 6 to 8 inches.

Prepare . Set a skillet over medium-high heat. Brush both sides of each naan with oil and add seasonings, if desired.

Cook the garlic naan . Add a teaspoon of coconut oil to the skillet. Place a piece of naan in the skillet and fry for 30 seconds to 1 minute, or until you see bubbles starting to form. Turn and cook for another 30 seconds to 1 minute on the other side. Remove from the skillet and brush with the garlic butter mixture. Let the naan cool on a wire rack and repeat with the remaining dough.

To make the garlic butter:

Melt the butter. Microwave the vegan butter or melt it in a small saucepan.

Add the seasonings . To the melted vegan butter, add the minced garlic and parsley.

Tips for Success

Here are some quick tips for making perfect vegan garlic naan at home:

• Keeping the dough from sticking . I like to flour my surface when rolling out the dough, as well as flouring my hands and rolling pin. Alternatively, you can roll out the dough on a piece of parchment paper, but I still recommend flouring your hands and the rolling pin.
• Let the dough rise in a warm place . This means away from drafts! In the winter, keep the bowl away from drafty doors and in the summer, you want it keep it away from air conditioner vents.
• Make sure the naan fits in your skillet. When you’re rolling it out, you don’t want it to be bigger than the size of the skillet you’re cooking it in!

Serving Suggestions

Vegan garlic naan goes well with all of your favorite Indian foods, like Chickpea Tikka Masala , Aloo Gobi Masala , and Vegan Butter Chicken. But with that garlicky flavour, you can also use it as a swap for traditional garlic bread and serve it with Vegan Spaghetti and Meatballs and other Italian dishes. It’s excellent for pairing with soup, too! I love it with my Creamy Vegan Mushroom Wild Rice Soup .

How to Store

Leftover garlic naan can be stored in the refrigerator, in an airtight container or freezer bag, for 2 to 3 days. I recommend warming it up before serving, but you can also enjoy it at room temperature.

Can This Recipe Be Frozen?

Yes, garlic naan can be frozen and enjoyed whenever you like! Place it in a freezer bag and store it for up to 3 months. You can warm it up in a 350ºF oven for a few minutes, or on a skillet set over medium-low heat.

Ingredients

• 2 cups all-purpose flour , 240g , + an extra up to 2 tablespoons for kneading and flouring
• 2 teaspoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon instant yeast
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/3 cup warm vegan milk , you can warm it in the microwave
• 1/2 cup Greek vegan yogurt , or thick coconut cream from a can of coconut milk, see notes below
• 1 1/2 tablespoons coconut oil , or olive oil for brushing
• vegan Parmesan cheese , extra garlic, parsley or cilantro, for topping, optional

Garlic Butter Topping

• 2 tablespoons vegan butter , salted, if unsalted, add ¼ teaspoon sea salt
• 2.5 tablespoons minced garlic
• 2 teaspoons freshly diced parsley , or cilantro

Instructions

• In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
• Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
• Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
• Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
• Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
• Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
• Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
• Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
• Remove from heat, and immediately brush with garlic butter mix. Then place on a wire rack to let the naan cool. Continue with the other naan pieces of bread until finished.
• Serve and enjoy!

Garlic Butter Topping

• Melt the vegan butter. When still warm/hot, mix together the melted vegan butter, minced garlic and parsley. Mixing the garlic in the warm melted butter (plus adding it onto the hot naan) will help to mellow out the garlic flavour.

Notes

Garlic Naan

Ingredients

• 2 cups all-purpose flour 240g , + an extra up to 2 tablespoons for kneading and flouring
• 2 teaspoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon instant yeast
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/3 cup warm vegan milk you can warm it in the microwave
• 1/2 cup Greek vegan yogurt or thick coconut cream from a can of coconut milk, see notes below
• 1 1/2 tablespoons coconut oil or olive oil for brushing
• vegan Parmesan cheese extra garlic, parsley or cilantro, for topping, optional

Garlic Butter Topping

• 2 tablespoons vegan butter salted, if unsalted, add ¼ teaspoon sea salt
• 2.5 tablespoons minced garlic
• 2 teaspoons freshly diced parsley or cilantro

Instructions

• In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
• Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
• Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
• Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
• Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
• Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
• Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
• Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
• Remove from heat, and immediately brush with garlic butter mix. Then place on a wire rack to let the naan cool. Continue with the other naan pieces of bread until finished.
• Serve and enjoy!

Garlic Butter Topping

• Melt the vegan butter. When still warm/hot, mix together the melted vegan butter, minced garlic and parsley. Mixing the garlic in the warm melted butter (plus adding it onto the hot naan) will help to mellow out the garlic flavour.

Video

Notes

Nutrition

Garlic Naan https://jessicainthekitchen.com/vegan-garlic-naan/ June 24, 2022

This Vegan Butter Chicken is every bit as delicious as the original, but it’s made with tofu and a creamy coconut-based sauce. It’s guaranteed to satisfy your craving for plant-based Indian food!

Remaking butter chicken into this vegan butter chicken was like a dream come true. All the creaminess and butteriness of the original dish, once again a part of my life. Friends, I ate this vegan butter chicken for days on end, dreamed about it (no, really), and even wondered how I could incorporate it into breakfast.

Here’s a question people ask me more and more often lately: “If it’s vegan, why give it a meat name?” Honestly, because Jessica in the Kitchen caters to everyone, which means making recipes easy to find and relate to. If I called this “Vegan Butter Tofu” you might not even think of the Indian dish “butter chicken”, or someone looking to make a vegan version of the original may not find it.

The point is to make it easier for anyone interested in veganism, or a new vegan, or any human really, to be able to find vegan versions of their favourite dishes, and to be able to relate it to something they’ve already had. This is why you won’t see “veggie balls” or “nut balls” or “mylk” “cheez” but instead “ vegan meatballs ” and “burgers” and “ mac and cheese ”. I’m all about making life easier for everyone , instead of making people feel like they need to be a part of a special club to “get it.”

All that is to explain why I named this recipe Vegan Butter Chicken. But don’t worry, there’s no chicken here, and not even a plant-based chicken substitute. Instead, I used tofu, and the way I prepared it is a must in life. It’s crispy, chewy, and absolutely packed with flavour, making it perfect for pairing with the creamy spiced tomato sauce.

Grab a piece of naan and get ready to dig in! And if you love it, try my Slow Cooker Tofu Butter Chicken too.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

For the tofu:

• Cornstarch
• Garam masala – This is key to the flavour in this recipe. Don’t skip it!
• Ground ginger
• Chili powder
• Curry powder – You can use mild or hot, depending on your taste preferences.
• Coconut oil
• Firm tofu

For the sauce:

• Coconut oil
• Garam masala
• Ground ginger
• Chili powder
• Ground black pepper
• Curry powder
• Onion – A yellow or white onion is perfect.
• Sea salt
• Coconut milk – Use canned coconut milk, not the refrigerated kind sold in cartons.
• Tomato paste
• Lime juice

How to Press Tofu

Here’s my favourite way to press tofu:

• Wrap the tofu in paper towels, then with a kitchen towel around that. (That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it!) Wrap it like a blanket around a baby. The tofu is now your food baby.
• Put a heavy pan on top, like a cast iron skillet . Then put two books in or on top of that.
• Balance it so it doesn’t fall off, and leave it for about 30 minutes. The tofu should be compacted, and the kitchen towel should be wet with the liquid from the tofu.

Now you can proceed with the rest of the recipe. This step makes tofu absorb flavours so much better, and gives it an amazing texture too.

How to Make Vegan Butter Chicken

Get ready for a supremely satisfying butter tofu dinner! Here’s what you’ll need to do.

Prep the tofu . Cut the pressed tofu into cubes, or tear it into bite-sized pieces for extra texture.

Season the tofu. Whisk the cornstarch and seasonings in a large bowl. Add the tofu and toss to coat. Let this mixture sit for 15 minutes.

Cook the tofu. Heat the oil in a skillet set over medium-high heat. Add the tofu and cook it until all sides are browned and crispy. Remove the tofu from the skillet and transfer it to a plate or bowl.

Cook the onions and spices. Return the pan to medium-high heat and melt the rest of the coconut oil. Add the onions and cook for about 4 minutes, or until they’re translucent. Stir in the garam masala, ground ginger, chili powder, sea salt, ground black pepper, and curry powder and cook for 30 seconds, or until fragrant.

Make the sauce . Stir or whisk in the coconut milk and tomato paste, then bring the mixture to a slow boil and reduce to a simmer. Cook for about 5 minutes, or until the sauce thickens.

Finish the dish . Stir in the tofu and cook for another 5 to 10 minutes. Remove from heat, squeeze in the lime juice, and season to taste with salt.

Serving Suggestions

Serve this with basmati rice or homemade naan for a complete meal. This would also be amazing with quinoa , cauliflower rice , or any other grain you like. If you have a small amount of leftovers, they can be spooned over baked sweet potatoes.

I like to garnish this dish with parsley, but if you don’t mind the taste of cilantro, that will work too.

Tips for Success

Here are a few pointers for perfect vegan butter chicken:

• Don’t skip cooking the tofu first . If you add it to the sauce without the initial sautéing, it will be mushy and crumbly.
• Making it lighter. If you don’t mind a thinner sauce, you can swap out the full-fat coconut milk with lite coconut milk, which will cut the calories and fat in the recipe.
• Adding more heat. For a fiery dish, add minced hot peppers, cayenne, or red pepper flakes.

How to Store and Reheat Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stove over low heat until warmed through, or warm it up in the microwave. You may need to add a splash of water or coconut milk if the sauce has thickened too much.

Can This Recipe Be Frozen?

Yes! This recipe can be frozen in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge, then reheat it as instructed above.

Ingredients

Amazing Tofu

• 1 tablespoon cornstarch
• ½ teaspoon garam masala
• ¼ teaspoon ground ginger
• ¼ teaspoon Kashmiri chili powder
• ¼ teaspoon curry powder
• 3 teaspoons coconut oil
• 1 (16 ounce) block extra firm tofu , pressed*

Vegan Butter Chicken Sauce

• 1 1/2 tablespoons coconut oil , or vegan butter
• 1 small onion , diced (or half a red onion)
• 1 tablespoon garam masala
• 1 teaspoon ground ginger
• 1/2 teaspoon Kashmiri chili powder
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 teaspoon curry powder
• 1 (14 ounce) can full fat coconut milk
• 1 (6 ounce) can tomato paste
• juice of one lime

Instructions

Amazing Tofu

• Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
• Mix the cornstarch and the seasonings together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
• In a pan over medium high heat, heat the oil. Once hot, Add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.

Vegan Butter Chicken Sauce and Tying it Together

• In the same pan over medium high heat, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
• Add in the the garam masala, ground ginger, chill powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
• Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use whisk or just stir throughly to combine the tomato paste completely.
• Bring the mixture to a slightly boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
• Add in the tofu, combined gently to cover it with the sauce.
• Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
• Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.

Notes