buttery chick’n

March 22, 2013 by Angie

We’ve been taking Sookie to puppy kindergarten classes at 7:30 on Thursdays which means dinnertime is all crazy for seven weeks. I made sloppy lentils in the slow cooker last week and that worked out really well. I wanted to try something new for the slow cooker this week so I made buttery chick’n from The Vegan Slow Cooker by Kathy Hester. It’s an Indian/Middle Eastern flavored tofu dish with a tomato sauce seasoned with garam masala, cumin, and turmeric.

Buttery Chick'n

It’s a lot like another recipe I used to make often in college in a wok called spiced tofu from Bobbi Hinman’s totally fantastic cookbook The Vegetarian Gourmet’s Easy International Recipes. Both recipes are delicious. I want to make and blog the spiced tofu soon to compare since it’s been a long time.

Buttery Chick'n Closeup

We ate it with saltines because we’re not big rice people. Robbie is kinda picky about “weird” spices but he got seconds. Definitely a keeper!


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