A 30-minute vegan version of the popular Indian food.

With crispy tofu cubes in a rich coconut milk curry, this vegan butter chicken will have you coming back for seconds!

Place tofu on baking sheet and toss in ½ tbsp oil. Season with salt and pepper.

Broil in oven for 10-12 mins until golden, then flip and broil 5-6 minutes more.

Heat coconut oil and saute garlic & ginger for 2-3 minutes.

Add turmeric, coriander & garam masala and cook 1 minute.

Add crushed tomatoes, coconut milk & soy sauce.

Simmer for 15 mins, covered.

Add cooked tofu and simmer 2 mins more.

Serve with rice or naan and garnish with cilantro and lime.