VEGAN BUTTER 'CHICKEN' TOFU

By Carine

VEGAN

4.87 - 98 votes

GLUTEN-FREE

INGREDIENTS

Tofu marinade ▢ 1 block firm tofu ▢ 2 tablespoons Olive oil ▢ 2 tablespoons Cornstarch ▢ 1/2 teaspoon Garlic Powder ▢ 2 teaspoons Garam Masala ▢ 1/2 teaspoon Turmeric ▢ 1/2 teaspoon Salt Curry sauce ▢ 1 tablespoon Coconut oil ▢ 1 tablespoon Vegan Butter ▢ 1 medium Onion - chopped ▢ 1/4 teaspoon Ground Ginger ▢ 1 tablespoon Garam Masala ▢ 1 teaspoon Fenugreek Powder ▢ 1 teaspoon Ground Cumin ▢ 1/2 teaspoon Salt ▢ 3 Garlic Cloves - crushed ▢ 1/3 cup Tomato Paste ▢ 14 oz Canned Coconut cream 

Prepare Tofu

Wrap the tofu block with absorbent paper and place between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.

1

Cut Tofu

Cut the tofu block into thin slices (about 0.4 inches/0.1cm). Then pull apart the tofu slices to create irregular pieces of tofu - this mimics chicken texture the best! But you can also simply cube the tofu slices if preferred.

2

Combine Marinade Ingredients

In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, masala, turmeric, and salt.

3

Add water

Add the tofu chunks into the marinade and combine with a spoon.

4

Lay Tofu on Baking Sheet

Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.

5

Bake

Bake on the center rack for 20-30 minutes in an oven preheated to 200°C (400°F). Flip them halfway. Meanwhile, prepare the curry sauce

6

Prepare Sauce

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.

7

Add Spices

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.

8

Add Coconut Cream

Stir in canned coconut cream, stir and simmer for 2-3 minutes.

9

Add Tofu

Stir in the baked tofu pieces, cover and simmer for 10-15 minutes, stirring occasionally until the sauce thickens.

9

Serve

Serve with jasmine rice, vegan naan bread, or cauliflower rice for a low-carb version.

10

Enjoy!

Prep Time: 90 minutes Cooking Time: 15 minutes Servings: 1 Plate Makes: 8 Plates Calories: 317 kcal per plate

11

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