Vegan Butter Chicken With Tofu Gluten Free Recipes

VEGAN BUTTER CHICKEN-STYLE CURRY WITH TOFU

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.

VEGAN BUTTER "CHICKEN" WITH TOFU (GLUTEN FREE)

Steps:

• Press tofu for a minimum 30 minutes.
• Break up the tofu into nugget size pieces
• Marinate the tofu with olive oil, cornstarch, garam masala, curry powder, salt, and pepper for 15 minutes.
• While the tofu is marinating, take cashews and almond milk, and puree until creamy and smooth. You can also use a blender here as well.
• Once the tofu is done marinating, fry the tofu on a pan over medium high heat until crispy. About 10 minutes.
• Remove the tofu from the pan and set aside.
• In a pan over medium heat, add the ginger, garlic, and onion. Sautee until soft and fragrant. The onions should be almost transparent. About 5 minutes.
• Next, add vegan butter, tomato puree, maple syrup, garam masala, curry powder, and cinnamon, as well as the cashew cream. Mix until combined. Cook for 3 more minutes. This should form a light yellow-orange sauce.
• Lastly, add the tofu back in to combine the sauce and the "nuggets". Cook for about 2 minutes.
• Serve with jasmine rice and garnish with cilantro