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VEGAN BUTTER CHICKEN


VEGAN BUTTER CHICKEN

A simple version of the popular Indian dish, completely vegan! The vegan butter chicken tofu is prepared in a unique way that couldn't be easier and somehow makes it look a lot like chicken. Better than takeaway and healthier too!

Butter chicken is one of the most popular Indian dishes around, with its creamy tomato sauce lightly spiced and full of flavor. It is usually made with cream and obviously with chicken. I made the most delicious vegan version and I'm so happy to share it with you today!

"Chicken" is actually a tofu, but it's not an old tofu. No, tofu is prepared in a unique way in the oven which makes it perfectly chewy. It actually tastes very similar to chicken, especially when soaked in a creamy sauce.

Ingredients

For the tofu:

Extra Hard 2 Tofu (16 oz)
2 spoons of olive oil
2 tablespoons of corn starch
1/2 teaspoon salt

For the sauce:

2 tablespoons of vegan butter (or olive oil)
1 large onion, diced
1 tablespoon of grated fresh ginger (or 1 dried teaspoon)
2 garlic cloves, minced
1 tablespoon of garam masala
1 teaspoon curry powder
1 teaspoon of coriander powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
3 ounces of tomato paste
1 full fat canned coconut milk
To serve:
4 cups of cooked white or brown rice
chopped coriander
Easy Naan Vegan

Instructions

  1. Press the tofu: wrap the block of tofu in paper towels. Put a plate or pan on top of the wrapped tofu and put a couple of heavy books on top. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)
  2. Preheat the oven to 400 ° F and cover a baking sheet with parchment paper.
  3. Cut the tofu into about 6 slices (see the photos in the post above for reference). Now, tear each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but tearing them gives the tofu an excellent consistency for this dish.
  4. Add the pieces of tofu in a large zippered bag, along with olive oil, cornstarch and salt. Close the bag and shake gently to cover. Arrange the tofu evenly on the prepared pan and cook for 25-30 minutes, until it becomes golden and crispy.
  5. While the tofu is cooking, prepare the sauce: melt the 2 tablespoons of vegan butter in a large skillet over medium-high heat. Fry the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer for 5-10 minutes, stirring frequently.
  6. When the tofu is cooked, add it to the sauce and stir to coat the pieces. Serve over rice with Easy Vegan Naan. Garnish with chopped fresh cilantro. To enjoy!

Notes on the recipe

  • This would also be very good with roasted cauliflower instead of tofu.
  • If you wish, you can surely substitute light coconut milk, but the sauce will not be as rich and creamy.
  • Without oil, omit olive oil and vegan butter. Instead, use water to jump.
  • The calories are 1/6 of the tofu and the sauce, without adding rice or naan.

This article is adapted from this site.

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