Imported from the web

Vegan Butter Chicken

Name: Vegan Butter Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 16 oz extra-firm tofu; 2 tbsp olive oil (For coating the tofu); 2 tbsp cornstarch (For coating the tofu); 0.5 tsp salt (For coating the tofu); 2 tbsp vegan butter (Or olive oil); 1 onion (Large, diced small); 1 tbsp fresh ginger (Grated; alternative measurement is for dried ginger); 2 cloves garlic (Minced); 1 tbsp garam masala; 1 tsp curry powder; 1 tsp ground coriander; 0.25 tsp cayenne pepper; 1 tsp salt (For the sauce); 3 oz tomato paste; 13.5 oz full-fat coconut milk (Canned); 4 cups cooked white or brown rice (Use white or brown rice); fresh cilantro (Chopped, for garnish); Easy Vegan Naan (For serving; quantity not specified)

Imported by Starr2 on SeeMeCook

A vegan take on Indian butter chicken, with crispy baked tofu coated in a mildly spiced, creamy tomato-coconut sauce. Serve it over rice with naan and fresh cilantro.

6 servings60 minSouth Asian

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Ingredients

16 oz extra-firm tofu
2 tbsp olive oil (For coating the tofu)
2 tbsp cornstarch (For coating the tofu)
0.5 tsp salt (For coating the tofu)
2 tbsp vegan butter (Or olive oil)
1 onion (Large, diced small)
1 tbsp fresh ginger (Grated; alternative measurement is for dried ginger)
2 cloves garlic (Minced)
1 tbsp garam masala
1 tsp curry powder
1 tsp ground coriander
0.25 tsp cayenne pepper
1 tsp salt (For the sauce)
3 oz tomato paste
13.5 oz full-fat coconut milk (Canned)
4 cups cooked white or brown rice (Use white or brown rice)
fresh cilantro (Chopped, for garnish)
Easy Vegan Naan (For serving; quantity not specified)

Steps

1
Wrap the tofu block(s) in paper towels. Set a plate or pan on top, then place a couple of heavy books on top of that. Press for 20 minutes. Skip pressing if using super-firm tofu.
2
Preheat the oven to 400°F (about 200°C) and line a baking sheet with parchment paper.
3
Slice the tofu into about 6 slices. Tear each slice into medium-large pieces; cut into cubes instead if preferred.
4
Place the tofu pieces in a large zip-top bag. Add the olive oil, cornstarch, and ½ teaspoon salt, seal the bag, and shake gently to coat.
5
Arrange the coated tofu evenly on the prepared baking sheet, leaving space between pieces; use two pans if needed.
6
Bake for 25–30 minutes, until golden and crispy. The pieces do not need to be flipped.
7
While the tofu bakes, melt the vegan butter in a large pan over medium-high heat.
8
Add the diced onion and sauté in the butter for 3–4 minutes.
9
Add the grated ginger and minced garlic. Cook for 1 minute.
10
Add the garam masala, curry powder, ground coriander, cayenne pepper, 1 teaspoon salt, tomato paste, and coconut milk. Stir until smooth and combined.
11
Simmer the sauce for 5–10 minutes, stirring frequently.
12
When the tofu is baked, add it to the sauce and stir to coat the pieces.
13
Serve over cooked rice with Easy Vegan Naan. Garnish with chopped fresh cilantro.

Notes

The source gives both fresh and dried ginger measurements as alternatives; it does not specify an amount for the optional naan or cilantro. Total time includes the 20-minute tofu pressing period. The site notes that the dish freezes well.