Easy Vegan Butter Chicken (With Tofu)
A vegan version of the popular Indian dish. With crispy tofu cubes in a rich spiced coconut milk curry, this vegan butter chicken will have you coming back for seconds!
Servings: 2 people
Calories: 371kcal
Ingredients
Tofu
- 350g block firm or extra firm tofu, cut into 1-inch cubes
- ½ tablespoon avocado or olive oil
- Salt and pepper
Sauce
- 3 large cloves garlic, crushed
- 1 tablespoon finely grated fresh ginger (1 teaspoon if powdered)
- 2 tablespoon coconut oil
- 1 tablespoon garam masala
- 1 heaped tsp turmeric
- 1 heaped tsp coriander
- ¾ cup crushed tomatoes
- ¾ cup full-fat coconut milk
- 1 tsp soy sauce/tamari
To serve (optional)
- Brown rice, quinoa or naan
- Cilantro leaves
- Lime wedges
Instructions
- Preheat your oven's broiler (or grill if you're in Europe).
- Place tofu pieces on baking sheet (optionally lined with parchment paper), and toss in ½ tablespoon oil. Season with salt and pepper.
- Broil/grill for 10-12 minutes until tofu is turning golden, then flip and re-season. Broil 5-6 minutes more until golden brown all over.
- While tofu is cooking, prepare sauce. Heat coconut oil in a large frying pan or pot on medium heat and sauté garlic and ginger for 2-3 minutes, stirring constantly.
- Add turmeric, coriander and garam masala and stir for one minute.
- Add crushed tomatoes, coconut milk and soy sauce. Bring to a boil, then reduce to medium-low heat, cover and simmer 15 minutes, stirring occasionally (if mixture sticks, add a little bit of water).
- Add cooked tofu to sauce and simmer 1-2 minutes. Adjust salt if needed.
- Serve with rice, quinoa or naan and optionally garnish with fresh cilantro and lime wedges.
Notes
Tofu - I recommend firm or extra-firm tofu. You could also try soy curls.
Coconut milk - Use highest quality milk or coconut cream possible, as cheaper ones have lower fat content. If not a coconut fan, try cashew cream or vegan yoghurt.
Add veggies - For extra nutrients! Try peas, spinach, bell pepper or cauliflower.
Always cook tofu first! Don't be tempted to skip broiling the tofu - the texture won't be as satisfying in the curry if you just add it raw.
Storage - Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 371kcal | Carbohydrates: 12.1g | Protein: 14.8g | Fat: 32.1g | Saturated Fat: 23.1g | Sodium: 367mg | Potassium: 609mg | Fiber: 5g | Sugar: 4.7g | Calcium: 322mg | Iron: 8mg