Description
A delicious and comforting Vegan Butter Chicken recipe that uses extra-firm tofu as a plant-based substitute for chicken. This dish features baked crispy tofu pieces simmered in a creamy, spiced tomato and coconut milk sauce, perfect served over rice with easy vegan naan and garnished with fresh cilantro. A flavorful, dairy-free Indian-inspired meal suitable for vegan diets.
Ingredients
Scale
Tofu and Coating
- 2 (16 oz) blocks extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
Sauce
- 2 tablespoons vegan butter (or olive oil)
- 1 large onion, diced small
- 1 tablespoon grated fresh ginger (or 1 teaspoon dried ginger)
- 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
To Serve
- 4 cups cooked white or brown rice
- Chopped cilantro
- Easy Vegan Naan
Instructions
- Press the tofu: Wrap each block of extra-firm tofu in paper towels. Place a plate or pan on top of the wrapped tofu, then put a couple of heavy books on top to apply pressure. Let it press for 20 minutes to remove excess moisture, which helps achieve a better texture when cooked. This step can be skipped if using super firm tofu.
- Prepare to bake tofu: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Cut tofu: Slice each tofu block into about 6 slices. Tear each slice into medium-large pieces to create a texture that mimics shredded chicken, or alternatively chop into cubes if preferred.
- Coat tofu: Place the tofu pieces in a large ziplock bag. Add olive oil, cornstarch, and 1/2 teaspoon salt. Seal the bag and gently shake to evenly coat all tofu pieces. Arrange the tofu in a single layer on the prepared baking sheet.
- Bake tofu: Bake tofu in the preheated oven for 25-30 minutes until golden and crispy, flipping halfway through if desired to ensure even browning.
- Make the sauce: While the tofu bakes, melt 2 tablespoons vegan butter in a large pan over medium-high heat. Add diced onions and sauté for 3-4 minutes until translucent. Stir in grated ginger and minced garlic and cook for another minute until fragrant.
- Add spices and simmer: Add garam masala, curry powder, ground coriander, cayenne pepper, and 1 teaspoon salt to the pan. Immediately stir in tomato paste and canned full-fat coconut milk. Stir well to combine into a smooth sauce. Reduce heat to medium-low and simmer for 5-10 minutes, stirring frequently to blend flavors and thicken the sauce slightly.
- Combine tofu and sauce: Once tofu is crispy and cooked, add it directly into the simmering sauce. Stir gently to coat the tofu pieces thoroughly with the flavorful sauce.
- Serve: Serve the Vegan Butter Chicken over cooked white or brown rice. Garnish with chopped fresh cilantro. Accompany the dish with Easy Vegan Naan for a complete and satisfying meal. Enjoy immediately.
Notes
- Pressing tofu removes excess moisture and improves texture, but can be skipped for very firm tofu varieties.
- Ripping tofu slices instead of cutting gives a shredded, more chicken-like texture.
- Cornstarch coating helps tofu crisp up nicely during baking.
- You can substitute vegan butter with olive oil for the sauce if preferred.
- This dish pairs beautifully with basmati rice and vegan naan to complete the Indian-inspired experience.
- Adjust cayenne pepper amount to control heat level.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian Inspired Vegan
Keywords: vegan butter chicken, tofu butter chicken, vegan Indian recipe, baked tofu recipe, vegan comfort food, plant-based butter chicken, dairy-free Indian dish
