Vegan Butter Chicken (with Amazing Tofu)

By Peggie

Ingredients

• Amazing Tofu:
• Amazing Tofu:
• Amazing Tofu:
• 1 1 1 tablespoon cornstarch
• 1 1 1 tablespoon cornstarch
• 1 1 1 tablespoon cornstarch
• 1/2 1/2 1/2 teaspoon garam masala
• 1/2 1/2 1/2 teaspoon garam masala
• 1/2 1/2 1/2 teaspoon garam masala
• 1/4 1/4 1/4 teaspoon ground ginger
• 1/4 1/4 1/4 teaspoon ground ginger
• 1/4 1/4 1/4 teaspoon ground ginger
• 1/4 1/4 1/4 teaspoon chili powder
• 1/4 1/4 1/4 teaspoon chili powder
• 1/4 1/4 1/4 teaspoon chili powder
• 1/4 1/4 1/4 teaspoon curry powder
• 1/4 1/4 1/4 teaspoon curry powder
• 1/4 1/4 1/4 teaspoon curry powder
• 3 3 3 teaspoons coconut oil
• 3 3 3 teaspoons coconut oil
• 3 3 3 teaspoons coconut oil
• 1 1 1 block tofu, pressed*
• 1 1 1 block tofu, pressed*
• 1 1 1 block tofu, pressed*
• Vegan Butter Chicken Sauce:
• Vegan Butter Chicken Sauce:
• Vegan Butter Chicken Sauce:
• 1 1/2 1 1/2 1/2 tablespoons coconut oil
• 1 1/2 1 1/2 1/2 tablespoons coconut oil
• 1 1/2 1 1/2 1/2 tablespoons coconut oil
• 1 1 1 tablespoon garam masala
• 1 1 1 tablespoon garam masala
• 1 1 1 tablespoon garam masala
• 1 1 1 teaspoon ground ginger
• 1 1 1 teaspoon ground ginger
• 1 1 1 teaspoon ground ginger
• 1/2 1/2 1/2 teaspoon chilli powder
• 1/2 1/2 1/2 teaspoon chilli powder
• 1/2 1/2 1/2 teaspoon chilli powder
• 1/2 1/2 1/2 teaspoon ground black pepper
• 1/2 1/2 1/2 teaspoon ground black pepper
• 1/2 1/2 1/2 teaspoon ground black pepper
• 1 1 1 teaspoon curry powder
• 1 1 1 teaspoon curry powder
• 1 1 1 teaspoon curry powder
• 1 1 1 small onion diced
• 1 1 1 small onion diced
• 1 1 1 small onion diced
• 1 1 1 teaspoon sea salt
• 1 1 1 teaspoon sea salt
• 1 1 1 teaspoon sea salt
• 14 14 14 oz coconut milk
• 14 14 14 oz coconut milk
• 14 14 14 oz coconut milk
• 1 1 1 can (6 oz) tomato paste
• 1 1 1 can (6 oz) tomato paste
• 1 1 1 can (6 oz) tomato paste
• juice of one lime
• juice of one lime
• juice of one lime

Details

Servings 4
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Amazing Tofu:
Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.

Mix the cornstarch and the seasonings together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.

In a pan over medium high heat, heat the oil. Once hot, Add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.


Vegan Butter Chicken Sauce and Tying it Together:
In the same pan over medium high heat, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.

Add in the the garam masala, ground ginger, chill powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.

Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use whisk or just stir throughly to combine the tomato paste completely.

Bring the mixture to a slightly boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.

Add in the tofu, combined gently to cover it with the sauce.

Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you'd like.

Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.


*Note: Here’s my favourite way to press tofu! Wrap the tofu in some paper towels, then with a kitchen towel around that. That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it. Wrap it like a blanket around a baby. The tofu is now your food baby. Put a heavy pan on top, like a cast iron skillet. Then put two books in or on top of that. Balance it so it doesn’t fall off, and leave it to be pressed for about 30 minutes. The tofu should be smaller, and the kitchen towel should be wet with the water from the tofu. Now you can proceed and use this. This makes tofu absorb flavours so much better, and gives it an amazing texture too.



*Prep time includes time to press the tofu. You can definitely prep the ingredients and even start the sauce will the tofu is pressing if you want!