Vegan Butter "Chicken"
Ingredients:
- 396.9 g (14 oz) extra-firm tofu
- 16 g (2 tbsp) cornstarch
- 30 ml (2 tbsp) neutral oil
- 160 g (1 small) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) grated ginger
- 240 g (1 cup) canned crushed tomatoes
- 120 ml (1/2 cup) canned coconut milk or cashew cream
- 16 g (1 tbsp) tomato paste
- 1 tsp garam masala
- 2.3 g (1 tsp) smoked paprika
- 1 g (1/2 tsp) ground cumin
- 1.1 g (1/2 tsp) turmeric
- 1 tbsp vegan butter
- 15 ml (1 tbsp) maple syrup or sugar
- Salt, to taste
- Fresh cilantro, for garnish
Features:
Gluten-Free
Nutrition:
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Let the tomato and spice mixture simmer the full 8-10 minutes before adding anything else — this cooks out the raw tomato taste and lets the garam masala fully bloom into the sauce.
Instructions:
- Sear the Tofu: Toss the tofu cubes in cornstarch. Heat 1 tablespoon oil in a pan over medium-high heat and pan-fry the tofu until golden on all sides. Set aside.
- Sauté the Onion: In the same pan, heat the remaining oil and sauté the onion for 4-5 minutes, until softened.
- Add Garlic & Ginger: Add the garlic and ginger, cooking for 1 minute until fragrant.
- Build the Sauce: Stir in the crushed tomatoes, tomato paste, garam masala, smoked paprika, cumin, and turmeric. Simmer for 8-10 minutes, stirring occasionally.
- Blend Smooth: Blend the sauce until smooth (using an immersion blender or regular blender), then return to the pan.
- Add Coconut Milk & Butter: Stir in the coconut milk, vegan butter, maple syrup, and salt. Simmer for 5 minutes.
- Return the Tofu: Add the fried tofu back into the sauce and simmer for another 3-5 minutes, until heated through.
- Garnish & Serve: Garnish with fresh cilantro and serve with rice or naan.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly. Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The extra-firm tofu provides protein and soaks up the surrounding flavors. The cornstarch thickens the mixture to give it the right body and texture. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down.
Vegan Butter "Chicken"
Ingredients:
- 396.9 g (14 oz) extra-firm tofu
- 16 g (2 tbsp) cornstarch
- 30 ml (2 tbsp) neutral oil
- 160 g (1 small) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) grated ginger
- 240 g (1 cup) canned crushed tomatoes
- 120 ml (1/2 cup) canned coconut milk or cashew cream
- 16 g (1 tbsp) tomato paste
- 1 tsp garam masala
- 2.3 g (1 tsp) smoked paprika
- 1 g (1/2 tsp) ground cumin
- 1.1 g (1/2 tsp) turmeric
- 1 tbsp vegan butter
- 15 ml (1 tbsp) maple syrup or sugar
- Salt, to taste
- Fresh cilantro, for garnish
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The extra-firm tofu provides protein and soaks up the surrounding flavors. The cornstarch thickens the mixture to give it the right body and texture. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down.
Prep:
Let the tomato and spice mixture simmer the full 8-10 minutes before adding anything else — this cooks out the raw tomato taste and lets the garam masala fully bloom into the sauce.
Instructions:
- Sear the Tofu: Toss the tofu cubes in cornstarch. Heat 1 tablespoon oil in a pan over medium-high heat and pan-fry the tofu until golden on all sides. Set aside.
- Sauté the Onion: In the same pan, heat the remaining oil and sauté the onion for 4-5 minutes, until softened.
- Add Garlic & Ginger: Add the garlic and ginger, cooking for 1 minute until fragrant.
- Build the Sauce: Stir in the crushed tomatoes, tomato paste, garam masala, smoked paprika, cumin, and turmeric. Simmer for 8-10 minutes, stirring occasionally.
- Blend Smooth: Blend the sauce until smooth (using an immersion blender or regular blender), then return to the pan.
- Add Coconut Milk & Butter: Stir in the coconut milk, vegan butter, maple syrup, and salt. Simmer for 5 minutes.
- Return the Tofu: Add the fried tofu back into the sauce and simmer for another 3-5 minutes, until heated through.
- Garnish & Serve: Garnish with fresh cilantro and serve with rice or naan.
