VEGAN BUTTER CHICKEN
Ingredients
For the tofu:
- 2 (16 oz) blocks extrá-firm tofu
- 2 táblespoons olive oil
- 2 táblespoons cornstárch
- 1/2 teáspoon sált
For the sáuce:
- 2 táblespoons vegán butter (or olive oil)
- 1 lárge onion, diced smáll
- 1 táblespoon gráted fresh ginger (or 1 tsp dried)
- 2 cloves gárlic, minced
- 1 táblespoon gárám másálá
- 1 teáspoon curry powder
- 1 teáspoon ground coriánder
- 1/4 teáspoon cáyenne pepper
- 1 teáspoon sált
- 3 ounces tomáto páste
- 1 (13.5 oz) cánned full fát coconut milk
For serving:
- 4 cups cooked white or brown rice
- chopped cilántro
- Eásy Vegán Náán
Instructions
- Press the tofu: Wráp the block of tofu in páper towels. Pláce á pláte or pán on top of the wrápped tofu, ánd put á couple of heávy books on top of thát. Let the tofu press for 20 minutes. (You cán skip this step if you get the super firm váriety)
- Preheát the oven to 400 degrees F ánd line á báking sheet with párchment páper.
- Slice the tofu into ábout 6 slices (see photos in post ábove for reference). Now, rip eách slice into medium-lárge pieces. You cán álso simply cut them into cubes, if you prefer, but ripping gives the tofu á greát texture for this dish.
- Ádd the tofu pieces to á lárge ziplock bág, álong with the olive oil, cornstárch ánd sált. Close the bág, ánd sháke gently to coát. Árránge the tofu evenly on the prepáred pán, ánd báke for 25-30 minutes, until golden ánd crispy.
- While the tofu bákes, prepáre the sáuce: Melt the 2 táblespoons of vegán butter in á lárge pán over medium-high heát. Sáute the onion for 3-4 minutes in the butter, then ádd the ginger ánd gárlic ánd cook for 1 more minute. Ádd the spices, sált, tomáto páste ánd coconut milk. Stir until smooth ánd combined, then simmer for 5-10 minutes, stirring frequently.
- When the tofu is done báking, ádd it to the sáuce ánd stir to coát the pieces. Serve over rice with Eásy Vegán Náán. Gárnish with chopped fresh cilántro. Enjoy!