Awesome vegan recipe: Creamy Cashew Chicken; substituting tofu for chicken.

[catbyte]

I essentially used the same recipe, but didn't marinate the tofu as long as he says to marinate the chicken & I substituted oil for the butter to brown the tofu and vegetable broth for the chicken broth. Seriously, I couldn't tell the difference between the cream & cashews. I'll never use cream again in recipes like this.

Here's the written recipe:

https://foodwishes.blogspot.com/2019/02/creamy-cashew-chicken-curry-moooove.html

[sagesnow]

1. Thanks for this vegan twist on the recipe.

I'm trying to shift more meals to vegan or at least vegetarian. I'm around 50% so far.
This sounds great, I'll try it soon.

[catbyte]

2. It sounds like you're like me, except I'm about 75% there. I've tried this recipe as is, too,

and it'd scrumptious. I serve it with basmati rice that I've lightly fried an onion then put about a teaspoon of whole cumin seeds in before cooking. Yum!

Rice Recipe:

4 T unsalted butter (coconut oil for vegan)
1 medium onion, peeled & chopped
2 C basmati rice
1 tsp salt (I use Himalayan pink salt)
3 C water
1-2 tsp whole cumin seeds (to taste)

Melt butter/coconut oil in a medium pot, add chopped onions & cumin seeds. Saute gently until onions are almost translucent. Add the salt & rice. Fry for a minute or so, stirring gently. Add the water, stir, and bring to a boil. Stir once more, cover the pot tightly, then lower the heat to it's lowest setting. Cook for 25 minutes. When done, fluff with a fork and dig in.

On edit: I usually 1/2 the recipe because it makes so much. There's usually just 2 of us eating it.

[sagesnow]

3. Yum. Thanks. n/t