I don’t know if you ever heard a dish called a devilled chicken, something spicy yet flavourful. Most of the Asian restaurants have this one on the menu, and anything called devilled is hot and savory in Asia. I have no problem with eating spicy foods. I absolutely enjoyed devilled chicken curry when I was in Singapore,2 years back, that was me. You might think a vegan diet can be so dull and vegans only eat salads, nope, that can’t be true, you only need to be a little creative, and there are so many genuinely delicious recipes out there, only need to research a bit. I recreated this most famous Asian chicken recipe so we all vegans can enjoy it without missing any flavor of the devilled chicken. Incredibly delicious and we enjoyed this one a lot. If you don’t like tofu, try something else instead like mushrooms or aubergines. I hope you like it, a little bit spicy if you are not into spicy foods all you need to do is to skip the chilies and add agave syrup.

Ingredients
400gTofu-cut in cubes
1 large red onion cut in cubes
1 large Turkish green pepper -cut in cubes
4 garlic cloves-chopped
1 thumb-sized ginger-chopped
1/2 cup tomato puree
3 Tbsp barbecue sauce
3 Tbsp ketchup
1/2tsp chili powder-optional
1/2 tsp turmeric powder
1/2 chili flakes
1Tbsp curry powder
salt to taste
1 cup roasted cashew
11/2Tbsp olive oil
1/4 cup vegetable broth

Directions

• Preheat the oven 175 degrees C.
• Line a baking tray with a parchment paper, place the tofu cubes, and sprinkle the 1/2 Tbsp olive oil over the tofu. Bake about 35 minutes.
• Add the 1Tbsp olive oil, garlic, and ginger to a skillet over medium heat, saute about a few seconds until fragrant then add the curry powder, chili powder, chili flakes, onion and green pepper. Saute another 20 seconds.
• Add the barbecue sauce, tomato puree, ketchup, and vegetable broth leave to cook about a minute then transfer the tofu and mix until well combined.
• Sprinkle salt to taste and serve with roasted cashews. Garnish with parsley leaves. 

Enjoy!
Yield:  3 serves