Description
A delicious and creamy Vegan Butter Chicken made with crispy baked tofu in a rich tomato and coconut milk sauce infused with traditional Indian spices. Perfectly paired with rice and vegan naan for a comforting plant-based main 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 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. Place a plate or pan on top and weigh it down with heavy books. Let the tofu press for 20 minutes to remove excess moisture. You can skip this step if using super firm tofu.
- Preheat the oven: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- Prepare tofu pieces: Slice the pressed tofu into about 6 slices each. Rip each slice into medium-large chunks for better texture, or cut into cubes if preferred.
- Coat the tofu: Place tofu pieces into a large ziplock bag with olive oil, cornstarch, and salt. Seal the bag and gently shake to evenly coat each piece.
- Bake the tofu: Arrange the coated tofu pieces on the prepared baking sheet in a single layer. Bake for 30 minutes until golden and crispy, turning halfway if desired.
- Make the sauce: While tofu bakes, melt vegan butter in a large pan over medium-high heat. Sauté diced onion for 3-4 minutes until softened. Add grated ginger and minced garlic; cook for 1 more minute until fragrant.
- Add spices and liquids: Stir in garam masala, curry powder, ground coriander, cayenne pepper, and salt. Mix in tomato paste and canned full fat coconut milk until smooth and combined.
- Simmer sauce: Reduce heat and let the sauce simmer for 10 minutes, stirring frequently to prevent sticking and develop flavors.
- Combine tofu and sauce: Once tofu is baked, add it directly to the simmering sauce. Stir well to coat all tofu pieces thoroughly.
- Serve: Spoon the tofu butter sauce over cooked white or brown rice. Garnish with chopped fresh cilantro and serve with Easy Vegan Naan bread. Enjoy your vegan version of butter chicken!
Notes
- For a variation, substitute roasted cauliflower for the tofu to keep it plant-based but add different flavor and texture.
- You can use light coconut milk if you prefer a lighter sauce, but it will be less rich and creamy.
- To make this recipe oil-free, omit olive oil and vegan butter and use water to sauté the onions, ginger, and garlic instead.
- Calorie values given are for 1/6th of the tofu and sauce only; rice and naan calories are not included.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 0 mg
