Vegan Chickpea and Tofu Butter “Chicken”

Press the extra-firm tofu with paper towels or a clean dishcloth to remove excess moisture, then cut into 3/4-inch cubes.

Finely dice the yellow onion.

Mince the garlic and grate the fresh ginger.

Finely chop the fresh cilantro.

Heat the olive oil in a non-stick skillet or saucepan over medium-high heat. Add the extra-firm tofu cubes and sear, turning occasionally, until all sides are golden brown and lightly crisp, about 6 to 8 minutes. Transfer the tofu to a plate and set aside.

Reduce the heat to medium and melt the vegan butter in the same pan. Add the yellow onion and cook until softened and translucent, about 4 to 5 minutes.

Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Add the garam masala, ground cumin, smoked paprika, ground turmeric, and cayenne pepper, stirring continuously for about 30 seconds until the spices are deeply aromatic and lightly toasted.

Pour in the canned crushed tomatoes, full-fat canned coconut milk, maple syrup, and salt. Stir thoroughly to combine, bring to a gentle simmer, and cook uncovered until the sauce has thickened slightly and the flavors meld, about 8 to 10 minutes.

Fold in the reserved seared tofu and the canned chickpeas (drained). Simmer on low heat until the chickpeas and tofu are heated through and coated in the sauce, about 3 to 4 minutes.

Garnish with chopped fresh cilantro and serve hot over basmati rice or with warm naan.