Vegan Butter Chicken
A simple, flavorful, and completely vegan take on the popular Indian butter chicken. Tofu is prepared in a unique way that yields a delightful texture, perfectly complementing the creamy, mildly spiced tomato sauce. Serve with rice and vegan naan for a satisfying meal.
Instructions
- 1
Press the extra-firm tofu (2 block) for minutes (20). (You can skip this step if you get the super firm variety)
- 2
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- 3
Slice the [extra-firm tofu] into about 6 slices. Now, rip each slice into medium-large pieces. Ripping gives the tofu a great texture for this dish.
- 4
Add the [tofu] pieces to a large ziplock bag, along with the olive oil (2 tbsp), cornstarch (2 tbsp) and salt (0.5 tsp). Close the bag, and shake gently to coat. Arrange the [tofu] evenly on the prepared pan, and bake for [25-30 minutes], until golden and crispy.
- 5
While the [tofu] bakes, prepare the sauce: Melt the vegan butter (2 tbsp) in a large pan over medium-high heat. Sauté the onion (1 large) for [3-4 minutes] in the butter. Add the grated fresh ginger (1 tbsp) and garlic (2 clove) and cook for minute (1) more. Add the garam masala (1 tbsp), curry powder (1 tsp), ground coriander (1 tsp), cayenne pepper (0.25 tsp), salt (1 tsp), tomato paste (3 oz) and 13.5 oz coconut milk (1 can). Stir until smooth and combined, then simmer for [5-10 minutes], stirring frequently.
- 6
When the [tofu] is done baking, add it to the sauce and stir to coat the pieces. Serve over cooked rice (4 cup) with [vegan naan]. Garnish with [chopped cilantro]. Enjoy!
Nutrition Facts
Per portion