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Vegan Butter Chicken Tofu
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Vegan Butter Chicken Tofu

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Suitable For 12m+
Metric - US Customary Units

Ingredients

FOR THE TOFU:

  • 900 g firm tofu (2 x blocks; ideally frozen prior and defrosted - this gives a spongy/chewier texture)
  • 4 tbsp cornstarch
  • 1 tsp olive oil (spray)

FOR THE SAUCE:

  • 3 tbsp olive oil (or vegan butter)
  • 1 large onion (finely diced)
  • 1 knob fresh ginger (grated - approx 1.5 tbsp)
  • 6 cloves garlic (minced)
  • 1 tbsp garam masala
  • 2 tsp curry powder
  • 2 tsp ground coriander
  • 1 tsp sea salt
  • 125 ml tomato paste
  • 400 ml coconut cream (canned)
  • 250 ml water
  • 1 tbsp coconut sugar

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.

Storage

Store leftovers in the fridge for up to 3 days, and freeze for up to 2 months.

Notes

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