Butter Tofu (Vegan Butter Chicken)
2 hrs 45 min + marinating
Chunks of marinated and broiled tofu in a mild, creamy, tomato-based sauce inspired by Indian butter chicken.
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| prepPreheat oven to 425°F / 220°C | ||||||
| 120 ml plain unsweetened nondairy yogurt | Whisk marinade, coat tofu | Marinate 2+ hrs or overnight | Bake 425°F / 220°C, 15 min | Broil on high 8–10 min until charred | Stir in butter, coconut milk, methi & tofu, simmer 2–3 min | Garnish with cilantro & coconut milk, serve |
| 1 tablespoon minced garlic | ||||||
| 1 tablespoon minced ginger | ||||||
| juice of 1/2 a lemon (about 1 tablespoon) | ||||||
| 1 teaspoon garam masala | ||||||
| 1/2 teaspoon turmeric | ||||||
| 1 teaspoon ground cumin | ||||||
| 1 teaspoon Kashmiri chili powder | ||||||
| 1/2 teaspoon kosher salt | ||||||
| 1 tablespoon vegetable oil (for the tofu) | ||||||
| 2 (14 or 16 oz) blocks extra-firm tofu, thoroughly pressed and torn into bite-sized pieces | ||||||
| 1 tablespoon vegetable oil (for the sauce) | Sauté onion, garlic, ginger, chili 10–12 min until golden | Add spices & tomato paste, cook 2–3 min | Pour in tomatoes & water, simmer 8–10 min | Blend until smooth (optional), return to pan | ||
| 1 small white or red onion, finely diced | ||||||
| 4–6 cloves garlic, minced | ||||||
| 1 tablespoon minced ginger | ||||||
| 1 serrano or jalapeño, finely diced (optional, for spice) | ||||||
| 1 teaspoon Kashmiri chili powder | ||||||
| 1 teaspoon ground cumin | ||||||
| 1/2 teaspoon ground coriander | ||||||
| 1/2 teaspoon cayenne pepper (optional, to make it spicy) | ||||||
| 2 tablespoons tomato paste | ||||||
| 1 (14 oz) can crushed tomatoes | ||||||
| 420 ml water | ||||||
| 1/2 teaspoon kosher salt, plus more to taste | ||||||
| 2 teaspoons granulated sugar (optional) | ||||||
| 2 tablespoons vegan butter | ||||||
| 120 ml full-fat coconut milk | ||||||
| 2 teaspoons kasuri methi (optional) | ||||||
| fresh cilantro (optional, to garnish) | ||||||
| extra coconut milk (optional, to garnish) | ||||||
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