We bring a purely vegan version of the popular Indian dish Butter chicken. Compared to the traditional recipe, we replace the chicken with tofu, which is prepared in a completely unique way and you will not notice the difference compared to the original recipe. In just 30 minutes, you have an absolutely delicious lunch ready for a fraction of the money.
We bring a purely vegan version of the popular Indian dish Butter chicken. Compared to the traditional recipe, we replace the chicken with tofu, which is prepared in a completely unique way and you wi...
Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu and place something heavy such as books on top. Let the tofu press for 20 minutes to get all the water out. You can skip this step if you get very firm tofu.
Preheat the oven to 400 degrees and line a baking sheet with baking paper.
Cut the tofu into cubes and place it in a large resealable bag along with the olive oil, cornstarch and salt. Close the bag tightly and mix everything in it well. Remove the tofu from the bag and spread evenly on the baking sheet and bake for 25-30 minutes until beautifully golden and crispy
While the tofu is baking, prepare the sauce: melt 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion in the butter until golden brown, add the ginger and garlic and sauté for another minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and then simmer, stirring frequently, for about 5-10 minutes. When the tofu is done, add it to the sauce and stir to coat the pieces. Serve with basmati rice or vegan Naan bread. Garnish with chopped fresh coriander.