Description
A delicious and comforting Vegan Butter Chicken made with crispy baked tofu simmered in a rich, creamy coconut tomato sauce infused with traditional Indian spices. Perfect served over rice with vegan naan and garnished with fresh cilantro.
Ingredients
Scale
For the tofu:
- 2 (16 oz) blocks extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
For the sauce:
- 2 tablespoons vegan butter (or olive oil)
- 1 large onion, diced small
- 1 tablespoon grated fresh ginger (or 1 tsp dried)
- 2 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 ounces tomato paste
- 1 (13.5 oz) canned full fat coconut milk
For serving:
- 4 cups cooked white or brown rice
- chopped cilantro
- Easy Vegan Naan
Instructions
- Press the tofu: Wrap the blocks of tofu in paper towels and place a plate or pan on top. Add heavy books on top and press for 20 minutes to remove excess moisture. This step can be skipped if using super firm tofu.
- Preheat the oven: Set the oven to 400 degrees F and line a baking sheet with parchment paper.
- Prepare the tofu pieces: Slice the tofu into about 6 slices per block, then rip each slice into medium-large pieces for better texture or cut into cubes if preferred.
- Coat the tofu: Place the tofu pieces in a large ziplock bag with olive oil, cornstarch, and salt. Seal and shake gently to coat each piece evenly.
- Bake the tofu: Arrange tofu pieces on the prepared baking sheet and bake for 30 minutes until golden and crispy, turning halfway if desired for even crispiness.
- Prepare the sauce: While the tofu bakes, melt vegan butter in a large pan over medium-high heat. Sauté diced onion for 3-4 minutes until translucent. Add grated ginger and minced garlic; cook for another minute.
- Add spices and liquids: Stir in garam masala, curry powder, ground coriander, cayenne pepper, salt, tomato paste, and coconut milk. Mix everything until smooth and simmer gently for 10 minutes, stirring frequently to thicken and develop flavor.
- Combine tofu and sauce: When the tofu is done, add it to the sauce and gently stir to coat all pieces evenly.
- Serve: Plate the tofu butter chicken over cooked rice, garnish with chopped cilantro, and serve alongside Easy Vegan Naan. Enjoy warm.
Notes
- This recipe can be adapted by substituting roasted cauliflower for tofu if preferred.
- Light coconut milk can be used, but the sauce will be less rich and creamy.
- For an oil-free version, omit olive oil and vegan butter, and use water to sauté the vegetables instead.
- Calorie counts are based on one sixth of the tofu and sauce portion, excluding rice and naan.
Nutrition
- Serving Size: 1 serving (tofu and sauce only)
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
