Today's recipe comes from the Malaysian east coast state of Kelantan. This traditional dish called "Kuzi" is usually made with chicken, to keep it vegan we're using chickpea tofu instead of chicken. Although it's a bit more complicated to cook than some of my other recipes, this dish has so many layers of flavour you'll keep coming back for more! Scroll down for ingredients 👇

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Vegan Kelantanese Kuzi
Serves 4

Marinate 20 mins then fry/bake/airfry:
650g chickpea tofu
1/2 ginger, pounded
3 cloves garlic, pounded
1 tsp salt
1 tbsp vegetable oil
A few strands of saffron

Spice Blend:
1 tbsp coriander seeds
1 tsp fennel seeds
1 1/2 tsp cumin seeds
1 tsp white peppercorns
1/2 tsp ground mace
7 cardamom pods, shell removed
5 cloves
1 small cinnamon stick
1 tsp ground turmeric
1 star anise

Aromatic Paste:
5 red onions
4 cloves garlic
1 inch ginger
1/2 inch galangal

Fry:
4 tbsp oil
5 shallots, sliced into rings
1/2 cup raisins
1/3 cup slivered or flaked almonds

To Cook:
2 tbsp or more vegan butter or margarine
Aromatic paste above
1 1/2 cup water
Spice blend above
1 1/2 cup oatmilk
160g tomato puree or tomato paste
1 vegetable stock cube
Salt to taste
Sugar to taste
Juice of 3 calamansi limes or to taste
Fried raisins
Fried almonds
Fried shallors, pounded to a rough paste