Vegan Butter Chicken Style Curry With Tofu Recipes
VEGAN BUTTER CHICKEN-STYLE CURRY WITH TOFU
An easy vegan butter chicken recipe made with chewy marinated tofu pieces cooked in a spiced tomato creamy sauce. The best vegan Indian curry recipe for cold days.
Provided by Carine Claudepierre
Categories Dinner
Time 1h45m
Number Of Ingredients 18
Steps:
- Wrap the tofu block with absorbent paper and place it 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.
- 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.
- 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.
- Add the tofu chunks into the marinade and combine with a spoon.
- 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 on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry 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.
- 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.
Nutrition Facts : ServingSize 1 serve, Calories 317 kcal, Carbohydrate 43 g, Protein 6 g, Fat 14 g, SaturatedFat 10 g, Sodium 448 mg, Fiber 3 g, Sugar 35 g
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- Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)
- Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great texture for this dish.
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- Start preparing tofu curry Indian style by pressing, then marinating your extra firm tofu. To press the tofu, place your block into a tofu press, before leaving it for 20 minutes to drain. If you don't have a tofu press, then wrap your tofu in paper towels and press down firmly with a chopping board or other heavy kitchen object and leave for 20 minutes.
- While your tofu is pressing, mix together the marinade for our Indian tofu recipe. Measure out avocado oil, ground coriander, cayenne pepper powder, turmeric, lemon juice, and salt and pepper to taste. Combine thoroughly.
- When the tofu has been pressed and drained, slice it into cubes and leave it to marinate in the sauce you've just prepared as part of our simple tofu curry recipe. Marinate the tofu curry for at least one hour.
- Once your tofu has marinated, it's time to start preparing the rest of our curry. Start by heating avocado oil in a large skillet. When the oil is hot, fry your cubes of marinated tofu until they are golden-brown all over. You'll need no longer than 3 minutes for each cube of tofu, but remember to keep flipping them so they can cook evenly.
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