Butter Chicken Style Tofu
Updated: Mar 20
If you love Indian food as much as I do, you're in the right place. I love creamy Northern Indian curries, spicy Southern masala dosas and everything in between. There's nothing better than finding a great Indian restaurant, until now. This recipe for vegan Butter Chicken Style Tofu is the answer to the question you didn't know you were asking. Butter chicken is typically off-limits for me because dairy and I don't get along well, but this rich and creamy vegan dish is a pretty great alternative for the classic heavy butter chicken dish.
With everything going on in the world, sometimes I just want to order takeaway and sit in my pyjamas watching reruns. Anyone else? But as much as I love ordering in, my wallet never thanks me. So I'm making vegan Indian recipes at home to satisfy my cravings and budget-savvy husband. Not to mention I typically feel a little crummy after I order every. single. item. on the menu, so making it at home is probably a good choice health-wise as well.
This recipe starts off with roasting spiced tofu, before adding it to a rich and creamy coconut sauce.If you don't have coconut butter, feel free to use 1/4 cup coconut cream, or I'm sure cashew or almond butter would taste amazing as well. Serve this with a side of rice, naan, or whatever you can to soak up those precious juices, and you've got yourself a winning dinner.
Make my better-for you Vegan Butter Chicken Style Tofu, a dish that is notoriously heavy is lightened up with tofu in a tomato and coconut based sauce for a vegan fakeaway dish!
Butter Chicken style Tofu
Total time: 30 minutes
1, 300g block extra firm tofu cubed
1 tbsp olive oil
2 tsp curry powder, divided
1 tbsp coconut oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 inch fresh ginger, peeled and chopped
1 tsp smoked paprika
¼ tsp chilli powder
1 tsp turmeric
1 tsp coriander
½ tsp cinnamon
1 tsp cumin
2 large tomatoes diced, or 1, 400g can chopped tomatoes
2 cups water
30 grams coconut butter (2 tbsp)
Juice of 1 lime
Salt to taste
Preheat oven to 170F, line a baking tray with paper.
Combine tofu, olive oil, and 1 teaspoon curry powder. Spread evenly over baking paper.
Roast tofu for 20 minutes.
Meanwhile, in a pan over medium heat, melt coconut oil. Add onion, garlic, ginger, remaining curry powder, paprika, chilli powder, turmeric, coriander, cinnamon and cumin.
Stir until onions are evenly coated.
Add tomatoes, cook for 5 minutes.
Add water, and let simmer for 20 minutes.
Blend half of the tomato mixture in a blender until smooth.
Return to pan. Add tofu and let simmer for an additional 5 minutes.
Stir in coconut butter until melted.
Serve with brown basmati rice.