Description
This Vegan Butter Chicken recipe features crispy baked tofu coated in a rich, creamy, and spiced coconut tomato sauce. Served over rice with fresh cilantro and easy vegan naan, it’s a comforting and flavorful plant-based take on the classic Indian dish.
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 teaspoon 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 tofu blocks in paper towels and place a plate or pan on top. Add heavy books and let it press for 20 minutes to remove excess moisture. Skip this step if using super firm tofu.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Slice and Coat the Tofu: Slice the pressed tofu into about 6 slices, then tear each slice into medium-large pieces to achieve a great texture. Add the tofu to a large ziplock bag with olive oil, cornstarch, and salt. Shake gently to evenly coat the pieces.
- Bake the Tofu: Arrange the coated tofu pieces evenly on the prepared baking sheet. Bake for 30 minutes until golden and crispy, flipping once halfway through if desired.
- Prepare the Sauce: While tofu bakes, melt vegan butter in a large pan over medium-high heat. Sauté diced onion for 4 minutes until softened. Add grated ginger and minced garlic, cooking for another minute until fragrant.
- Add Spices and Sauce Ingredients: Stir in garam masala, curry powder, ground coriander, cayenne pepper, salt, and tomato paste. Pour in the full-fat coconut milk and stir until smooth and fully combined. Simmer the sauce for 10 minutes, stirring frequently to thicken and develop flavor.
- Combine Tofu with Sauce: Once the tofu is crispy and golden, add it directly to the simmering sauce. Stir well to coat the tofu pieces evenly with the flavorful sauce.
- Serve: Serve the vegan butter chicken over cooked white or brown rice. Garnish with chopped fresh cilantro and accompany with easy vegan naan. Enjoy your hearty, plant-based meal!
Notes
- This recipe is great with roasted cauliflower instead of tofu for a different texture and flavor.
- Light coconut milk can be used as a substitute for full-fat, but expect a less creamy sauce.
- For an oil-free version, omit the olive oil and vegan butter, and use water to sauté the onions and spices.
- Calories provided are for one-sixth of the tofu and sauce portion, excluding rice and naan.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
