Vegan Butter Chicken with Tofu
Easy Vegan Butter Chicken with a unique way of cooking tofu so it tastes just like chicken. A tasty Indian-inspired dish made healthy.
Servings: 6 people
Calories: 326kcal
Ingredients
- 2 blocks tofu Hodo Foods Indian Spiced Tofu or 2 (14-ounce) blocks plain extra-firm tofu
Optional for the marinade (if using plain tofu):
- 1 ½ inches ginger
- 2 cloves garlic
- ¼ cup chopped cilantro plus more for garnish
- 4 green chili peppers jalapeño or serrano
- Juice of 2 small limes
- 1 teaspoon garam masala
- 2 tablespoons oil (optional)
- Salt to taste
For the sauce:
- 2 tablespoons vegan butter or olive oil
- 1 large yellow onion
- 1 tablespoon grated ginger
- 2 large cloves garlic minced
- 2 ½ teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- ½ cup tomato paste
- 1 (13.5 ounce) can unsweetened coconut milk
Instructions
- If using plain extra-firm tofu: Press the tofu. While the tofu is being pressed, make the marinade. Blend 1 ½ inches ginger, 2 garlic cloves, ¼ cup cilantro, 4 seeded green chilis, juice of 2 limes, 1 teaspoon garam masala, oil (if using), and ½ cup water. Blend until smooth. Add salt to taste. Drain the tofu and cut the block into ½-inch cubes. Pour the marinade over the tofu and toss to evenly coat. Set aside for at least 15 minutes, or freeze for at least 24 hours. Thaw in the refrigerator before using.For Hodo Foods Indian Spiced Tofu: (Optional: Freeze the tofu in the packet overnight. Thaw.) Remove the marinated tofu block from the packet. Cut the tofu into approximately ½-inch cubes.
- Preheat the oven to 400ºF.
- Transfer the tofu cubes to a large rimmed baking sheet. Spread the cubes in an even layer so they are not touching. Bake for about 20 minutes, or until slightly crispy.
- Meanwhile, prepare the sauce: Melt the vegan butter in a large skillet over medium-high heat. Cook the onion for about 4 minutes, or until translucent, stirring occasionally. Add the ginger, garlic, garam masala, curry powder, coriander, and cayenne. Cook for 1 minute more, stirring frequently. Add the tomato paste and cook for another minute. Stir in the coconut milk. Mix well and simmer for about 5 more minutes or until the desired consistency, stirring occasionally. Add salt to taste.
- Add the baked tofu cubes and stir to coat them with the sauce.
- Garnish with fresh cilantro for serving.
Notes
-
- To skip the marinade: Press and drain the block or extra firm tofu, or use superfirm pre-pressed tofu to save time. Cut 2 blocks of tofu into ½-inch cubes. Transfer the cubes to a large baking sheet. Toss them with a drizzle of oil, 2 tablespoons cornstarch, 2 teaspoons garlic powder, and salt. Bake at 400ºF for about 20 minutes, or until just crispy.
- Optional: Freeze the marinated tofu overnight to transform the texture of the tofu so it tastes just like chicken! Hodo Foods Indian Spiced can be frozen in the original packaging.
- Storage: Refrigerate leftover Easy Vegan Butter Chicken with Tofu in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop. Add water to thin the butter sauce as needed. Or freeze in a freezer-safe container for up to 3 months.
Nutrition
Calories: 326kcal | Carbohydrates: 12g | Protein: 25g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 225mg | Potassium: 451mg | Fiber: 5g | Sugar: 4g | Vitamin A: 596IU | Vitamin C: 8mg | Calcium: 122mg | Iron: 2mg
