Ingredients
Tofu Preparation
- 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 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
To Serve
- 4 cups cooked white or brown rice
- Chopped cilantro for garnish
- Easy Vegan Naan (recipe or store-bought)
Instructions
- Press the Tofu: Wrap the blocks of tofu in paper towels and place a plate or pan on top. Add heavy books on the plate and let the tofu press for 20 minutes to remove excess moisture. This step can be skipped if using super firm tofu.
- Prepare for Baking: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice and Coat the Tofu: Slice each tofu block into about 6 slices. Tear each slice into medium-large pieces or cube them for a different texture. Place tofu pieces into a large ziplock bag with olive oil, cornstarch, and 1/2 teaspoon salt. Close the bag and shake gently to coat evenly.
- Bake the Tofu: Arrange the coated tofu pieces evenly on the prepared baking sheet. Bake for 25-30 minutes until they turn golden and crispy, flipping halfway if desired for even baking.
- Make the Sauce: While tofu bakes, melt vegan butter in a large pan over medium-high heat. Sauté the diced onion for 3-4 minutes until translucent. Add grated ginger and minced garlic, cooking for another minute until fragrant. Stir in garam masala, curry powder, ground coriander, cayenne pepper, salt, and tomato paste. Mix well and slowly pour in coconut milk, stirring until the sauce is smooth. Simmer for 5-10 minutes, stirring frequently to meld flavors and thicken slightly.
- Combine and Serve: Once tofu is baked, add it to the sauce and stir gently to coat the tofu pieces thoroughly. Serve the vegan butter chicken hot over cooked rice, accompanied by vegan naan. Garnish with chopped cilantro for a fresh finish.
Notes
- Pressing tofu removes extra water and improves texture, but skip if using super firm tofu.
- Ripping tofu allows a more rustic texture that absorbs sauce better than cubed tofu.
- Adjust cayenne pepper to your preferred spice level.
- Use full-fat coconut milk for a richer, creamier sauce.
- Vegan butter adds richness, but olive oil can be substituted for a lighter version.
- Serve with cooked rice and vegan naan to complete the meal.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired Vegan
- Diet: Vegan
