Aceasta Pui cu unt vegan is made with chewy marinated tofu pieces cooked in a spiced tomato creamy sauce. The best vegan Indian curry recipe pentru zilele reci.
This vegan butter chicken is a vegan curry adaptation of the popular Indian butter chicken. Below are all the tips and tricks to make the best vegan butter chicken with chewy, tender pieces of proteine vegane, and a creamy, buttery tomato sauce.
The classic butter chicken sauce is not vegan because, as it names suggests, it contains butter and heavy cream. But making a vegan version is super easy, just like I did with my Bolognese vegan, Prăjitură vegană la wok, Curry vegan de năut.
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„Pui” vegan cu unt și tofu
Ingrediente
Marinadă de tofu
- 1 bloca Tofu ferm - 14 oz, 400 g
- 2 linguri Ulei de masline
- 2 linguri Amidon de porumb
- ½ linguriță Praf de usturoi
- 2 lingurițe Garam masala
- ½ linguriță Curcumă
- ½ linguriță Sare
Sos de curry
- 1 lingură Ulei de cocos
- 1 lingură Unt fără lactate (nesărat)
- 1 mediu Ceapă - tocat
- ¼ linguriță Ghimbir de pamant
- 1 lingură Garam masala
- 1 linguriță Pudră de schinduf
- 1 linguriță Chimen măcinat
- ½ linguriță Sare
- 3 Catei de usturoi - zdrobit
- ⅓ ceaşcă Pasta de tomate
- 14 oz Cremă de cocos din conservă - 1 poate
Instrucțiuni
Pregătiți tofu-ul
- Înfășoară blocul de tofu cu hârtie absorbantă și așază-l între două tocătoare, adăugând câteva cărți deasupra tocătorului pentru a crește presiunea. Lasă-l deoparte timp de 30 de minute pentru a elibera toată umiditatea din tofu.
Marinați tofu-ul
- Cut the tofu block into thin slices (about 0.4 inches/0.1cm). Then, pull apart the tofu slices to create irregular pieces—this best mimics chicken texture! However, you can also simply cube the tofu slices if preferred.
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
- In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, masala, turmeric, and salt.
- Adăugați bucățile de tofu în marinadă și amestecați cu o lingură.
- Lay the tofu pieces onto the prepared baking sheet into a single layer, and make sure the tofu pieces don't touch each other or overlap.
- Bake the tofu on the center rack at 400°F (200°C) for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.
Sos de curry
- Heat a large skillet or medium saucepan over medium-high heat. Add the coconut oil, butter, and chopped onions. Stir and cook until fragrant and soft, about 2 minutes.
- Add all the spices: ginger, garam masala, fenugreek, cumin, salt, crushed garlic, and tomato paste. Stir and cook for 30 seconds until it forms a paste.
- Stir in canned coconut cream, stir and simmer for 2-3 minutes.
- Stir in the baked tofu pieces, cover, and simmer for 10-15 minutes, stirring occasionally until the sauce thickens.
- Serve with jasmine rice, vegan naan bread, or cauliflower rice for a low-carb version.
Nutriţie
Ingrediente și înlocuiri
- Tofu – I prefer to use extra-firm organic tofu. This tends to keep its consistency when cooking whereas soft or silken tofu can disintegrate.
- Ulei de masline – For the marinade.
- Amidon de porumb – This creates a coating around the pieces of tofu, making them a bit crunchier on the outside, similar to how chicken cooks.
- Garam masala – This is the essential Indian spice for the butter chicken flavors.
- Praf de usturoi – Garlic adds a bit of zing to the dish.
- Curcumă – Turmeric adds both flavors and a lot of color to the dish.
- Ulei de cocos – You can use refined coconut oil to avoid any coconut flavor or olive oil.
- Unt Vegan – There’s no butter tofu without butter. You can use vegan butter or even margarine.
- Ceapă – for the sauce, white or yellow onions can be used.
- Pudră de schinduf – This is optional but it’s a typical Indian spice that creates all the difference in this butter chicken sauce recipe, so highly recommended!
- Chimen măcinat – for more balanced spice flavors.
- Ghimbir și usturoi – I used ground ginger and fresh garlic, but you can also use fresh ginger.
- Pasta de tomate – Tomato paste gives the sauce its richness and flavor.
- Coconut Cream – You can also use canned coconut milk to decrease the saturated fat in this recipe, but the sauce won’t be as creamy and buttery. You must use canned coconut cream or coconut milk, not long-life milk, or the sauce would be too thin!
How To Make Vegan Butter Chicken (in Pictures)
This easy Vegan Butter Chicken recipe is made in two steps. First, you need to prepare the tofu. Then, you make the vegan butter chicken sauce. Finally, you can assemble the dish and serve it with your favorite side dishes. Let’s see each step in detail with the ingredients needed to make this easy vegan curry recipe.
Condimentând-o
A classic butter chicken recipe is mild in flavor, which means that it doesn’t include chili powder. However, if you love spicy curry, follow the rules below to adjust the curry spiciness:
- curry blând – don’t add chili powder. Follow the recipe as is.
- Mediu – add 1/4 teaspoon of chili powder to the sauce.
- Picant – add 1/2 teaspoon of chili powder to the sauce.
Sugestii de difuzare
You can serve this Indian curry with many different side dishes like:
- Classic Jasmine Rice or Orez cu iasomie și nucă de cocos.
- Brown Rice or Quinoa – for a healthy high-fiber side. You can cook your quinoa in the rice cooker.
- Orez de conopidă – for a low-carb vegan meal.
- Naan or flatbread – ca al meu Pâine Naan vegană or 2-Ingredient Flatbread
Tofu Swaps
You can make this recipe with many different vegetables or proteine vegane. For example, you can replace the tofu pieces with the same amount of canned chickpea. Marinate and cook the chickpeas as for tofu.
Bake them in the oven to make them crispy, or skip the marinade for a quick chickpea curry and add the drained, canned chickpeas directly into the sauce. Other great tofu substitutions for this curry are:
- năut
- Floretele de conopidă
- Steamed Potatoes and Peas
- Fasole verde
- Cartofi dulci
Mai multe cine vegane ușoare
If you enjoyed this vegan butter chicken recipe, you’ll love these other easy vegan dinners.
I look at your FB posts every day & i want to cook every single recipe!! They are soo easy to follow; really clear; loads of nutrition info; LOADS of subs & loads of helpful notes. My first recipe I actually made was this one last night & it was gorgeous I’ll definitely make it again. Thankyou! Sue from England
Thank you Sue, that’s very kind of you. Thanks for being here, and on Facebook with us.
Mi-a plăcut!
This butter ‘chicken’ recipe is fantastic. So easy and tastes amazing. I have tried cooking with tofu before but without good results, but this time was different. I you didn’t know you could easily think it was chicken! Will definitely be doing this recipe again!
Thank you! I’m glad you liked it!
This is the best Vegan Butter Chicken I’ve made/eaten. (The only thing I changed was I used arrowroot powder instead of cornstarch because that’s all I had still, really good) Thank you for this recipe!
This recipe was delicious! Will definitely make again.
This recipe is delicious! I added a sliced red pepper with the onion.
So flavorful! My fiancé hated the tofu I made last week but he was impressed with this one!
When mixing the marinade ingredients, the amount of cornstarch called for compared to the amount of olive oil just turned the mix into one glob. Even doubling the olive oil didn’t soften it enough to throroughly toss through tofu pieces without it crumbling into tiny bits.
I imagine the marinade instructions should actually read:
“Mix cornstarch with spices, and gently toss with tofu to coat. Add olive oil and again toss gently.”
No, the recipe is correct, the marinade is thick and liquid like a cornstarch slurry – see my picture above in post. You toss the drained pieces of form tofu in the liquid. If you drained the tofu, it won’t break and get covered with the liquid marinade.
Did not get a pretty pic but maaaan. The flavors were incredible. I should have doubled the recipe! Couldn’t find my garam masala so subbed curry. Served with basmati rice and green beans. Thank you for an uncomplicated recipe.
Da!