The butter 'chickin'


This recipe feeds 3 people


  • 1 cup raw cashews 

  • 1 table spoon coconut oil 

  • 3 clove garlic, minced

  • 1 white onion (dice finely) 

  • 2 teaspoon spoon chilli powder

  • 1 teaspoon ground turmeric 

  • 1/2 table spoon cinnamon

  • 1 table spoon maple syrup

  • 1 can of diced tomato's 

  • 300grams of firm tofu (which is normally 1 pack)

  • 1 table spoon nutritional yeast 

  • salt and pepper

  • 1/4 cup almond milk 

  • 1 1/2 cups coconut rice (or any rice of your choice)

  • 1 lime 

  • optional: small bunch of spinach 

Press tofu for 20 minutes, this basically means wrap your tofu in a kitchen cloth (clean one) and place a couple of heavy objects on top. e.g a big pan with some books on it etc. Put your rice on to boil following packaging instructions (my rice took 20 minutes). Then place raw cashews and almond milk into your food processor (if you only have a blender soak cashews in hot water for 30 mins before blending) Blend cashews until creamy, also add more almond milk if you need to. Then set aside. In a large pan, heat the coconut oil over a medium heat adding in your onion and garlic, let them cook for 5 minutes. In the mean time cut your tofu up into small blocks. Then add all your spices, your can of diced tomato's, your maple syrup, nutritional yeast, tofu and cashew cream into your onion pan and let simmer for 10-15 minutes, keep stirring.  Drain rice when ready and put into bowls. Once your butter 'chickin' is ready pour over rice. Add your fresh lime and spinach on top and enjoy.