Vegan Butter Chickn’

Servings: Servings: 4
Time: ~45 minutes



  • 2 blocks tofu, extra firm 
  • 2 Tbsp milkadamia buttery spread, melted 
  • 2 Tbsp cornstarch 
  • ½ tsp salt 


  • 2 Tbsp milkadamia buttery spread 
  • 1mediumonion, finely diced  
  • 1Tbspgrated fresh ginger 
  • 2 cloves garlic, minced 
  • 1 Tbsp garam masala 
  • 1 tsp coriander 
  • 1 tsp curry powder 
  • ½ tsp chili powder 
  • ½ tsp salt 
  • 1 can crushed tomatoes 
  • 1 cup milkadamia, Unsweetened Creamer 



  1. Preheat oven to 400 degrees
  2. Press water out of tofu. Wrap tofu in paper towels, place heavy pan on top and press for 10 minutes., Cube into 1” pieces
  3. Combine melted buttery spread, cornstarch and salt; coat tofu
  4. Place tofu on a baking sheet and bake for 30 minutes 
  5. To make the sauce, melt butter in a large pan over medium-high heat; add onions and sauté for about 5 minutes in the butter 
  6. Add garlic and ginger and sauté for 1 minute until fragrant, then add coriander, curry powder and garam masala; cook for about 20 seconds until fragrant, while stirring occasionally
  7. Add crushed tomatoes, chili powder and salt. Let simmer for about 10 minutes, stirring occasionally as sauce thickens
  8. Remove from heat, place mixture into a blender and blend until smooth. Always best to cover blender with towel when blending
  9. Pour sauce back into the pan and add cream
  10. Add chickn   
  11. Serve over basmati rice


Now you're cooking with milkadamia!

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