Butter Chick’n
[Vegan, Gluten-Free, Soy-Free]

The Night Before:

1. Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 2 minutes longer. Store the sautéed onion and the grated ginger together in an airtight container in the refrigerator.

To Prep the Dish:

1. Combine the sautéed onion, ginger, tomatoes, garam masala, cumin, turmeric, salt, water, and tofu in the slow cooker. Cook on low for 6 to 8 hours.
2. Just before serving, add the nondairy creamer and nondairy butter and stir to combine and melt the butter. Taste and adjust the seasonings. Serve topped with a handful of chopped fresh cilantro over rice.