This is the easiest Vegan Butter Chicken style Butter tofu recipe you’ll ever try. Also, you guys know we love meal prep and stocking our freezer up with ready-to-go meals, and this dish freezes perfectly!

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Vegan Butter Chicken Tofu

Prep Time 5

Cook Time 25

Servings 6 servings

Ingredients

FOR THE TOFU:

2 x 450g blocks of firm tofu (ideally frozen prior and defrosted - this gives a spongy/chewier texture)
4 Tbsp of cornstarch
Spray olive oil

FOR THE SAUCE:

3 Tbsp of vegan butter/olive oil
1 large onion (finely diced)
1 knob of ginger (grated (approx 1.5 Tbsp))
6 cloves of garlic (minced)
1 Tbsp of garam masala
2 tsp of curry powder
2 tsp of ground coriander
1 tsp of salt (omit for 12 months)

TO SERVE:

2 cups dry of basmati rice cooked with 3 cooks of cold water: we all cook rice differently but we bring this to the boil, then reduce heat to low, cover and cook for a further 12 minutes - do NOT open the lid - then turn off the heat and leave to steam for a further 10 mins.
To taste: vegan coconut yogurt and fresh coriander

Instructions

Preheat the oven to 200c/400f.
Squeeze out any liquid from the tofu, pressing if you have any time.
To a large bowl, tear the tofu up in the small chunks, then add the cornflour and stir to combine. Spray with olive oil to coat well and then place in the oven to bake for 25-20 minutes until crispy and lightly golden (give it a stir half way).
While the tofu is cooking put your rice on to cook, and then make the sauce.
Over med-high heat, melt the vegan butter/oil in a large frying pan then add the onions and sauté for 4-5 minutes. Add the garlic and ginger and cook off for 1-2 minutes. Add the spices and stir for 30 seconds until fragrant. Add all of the remaining ingredients and simmer for 10-15 minutes, stirring occasionally.
Once the tofu is cooked, stir it through the curry sauce, then serve with whatever you like, or if using as meal prep, layer the curry in the bottom of your glass dishes, followed by the rice, this allows the meal to be served with the rice on the bottom once you flip it out later.

Notes

Store leftovers in the fridge for up to 3 days, and freeze for up to 2 months.
If serving for <18 months, you can skip freezing the tofu (as this is too chewy), and cut in to 2 finger width strips.