Planet-Loving Butter Chick’n with Homemade Naan🍛

This Planet-Loving Butter Chick’n with Homemade Naan is a cozy, crowd-pleasing favourite—rich, creamy, and packed with plant-based goodness that delivers all the comfort while being kinder to the planet.

Ingredients

Tofu Chick’n:

• 1 tbsp cornstarch

• ½ tsp garam masala

• ¼ tsp ground ginger

• ¼ tsp curry powder

• 1 tbsp coconut oil

• 1 package extra firm tofu, cubed

  
  

Sauce:

• 1½ tbsp coconut oil

• 1 tbsp garam masala

• 1 tsp ground ginger

• 1 tsp curry powder

• ½ tsp chilli powder

• 1 tsp salt

• ½ tsp ground black pepper

• 1 small onion, diced

• 1 can (398 ml) coconut milk

• 1 can (156 ml) tomato paste

• 1 lime, juiced

• 1 cup cauliflower florets (fresh or frozen)

Homemade Naan:

• 1½ cup all purpose flour + ¼ cup for rolling

• 1 cup plain yogurt (dairy-free)

• 2 tsp baking powder

• ¼ tsp salt

  
  

Assembly:

• Naan and/or rice

• Parsley, chopped for garnish (optional)

  
  

🧑🏾‍🍳 Instructions

1. Tofu Chick'n:

• Place tofu between two tea towels, press to drain excess water.

• Cut tofu into cubes, add to bowl.

• Mix cornstarch and spices in a separate small bowl.

• Sprinkle spice mixture over tofu. Mix gently to coat tofu evenly (avoid breaking tofu cubes).

• Add 1 tbsp oil in pan, turn on stove to medium heat.

• Once heated, add tofu and fry.

• Flip tofu cubes as needed so they become evenly golden-brown and crispy on all sides. Remove, set aside.

  
  

2. Sauce:

• Open cans of coconut milk and tomato paste.

• Dice onion, cut small cauliflower florets.

• In the same pan, add 1½ tbsp oil in pan, turn on stove to medium heat.

• Once heated, add onion, sauté for 4 minutes.

• Add spices to onions and cook for 30 seconds.

• Add coconut milk and tomato paste, stir until combined.

• Cover with lid, and bring to a slight boil.

• Reduce heat to medium-low and simmer uncovered for 5 minutes, allowing mixture to thicken.

• Add tofu and cauliflower florets, cook for 5-10 minutes.

• Juice lime, add to sauce and stir to combine.

3. Homemade Naan:

• Using your hands, mix flour, yogurt, baking powder, and salt together in a mixing bowl.

• Knead for around one minute in the bowl until it comes together in a fairly sticky ball.

• Continue to knead dough until it can come off your hands without sticking to them (about 3-5 minutes). Add a little more flour as needed. Make sure the dough does not dry up (it is too dry if there are cracks in the dough, or it crumbles when you pick it up).

• Divide it into six equal pieces with a knife. Using a rolling pin dusted with flour, roll each piece out onto a floured surface to about 15cm diameter and 3mm thin.

• Turn on stove to medium-high heat. No oil needed.

• Add one piece only when the pan is hot.

• Cook each piece for a few minutes on each side and move it constantly so it does not burn.

• The naan will puff up and turn golden brown. Keep spinning it as it fries on each side.

  
  

4. To serve:

• Serve sauce with naan and/or rice, garnish with parsley (optional). Enjoy!