Ok so in all honestly I am not quite sure why I am calling this recipe “butter chicken” as it does not contain butter nor chicken. BUT it does taste very similar to what you would expect in a butter chicken recipe. It is 100% vegan and 150% tasty. That’s all I have to say. I hope you enjoy.
Makes: 4 servings
What you’ll need:
For the tofu:
- 1 block extra firm organic tofu
- 1 tsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 tsp garam masala
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 1.5 tbsp corn starch
- 2 tsp lemon juice
- 1 tsp olive oil
- 1.5 tsp water
For the “butter chicken” sauce:
- 1 tbsp coconut oil
- 1/2 a medium onion (diced)
- 2 tsp garam masala
- 1 tsp ground ginger
- 1 tsp curry powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1 can coconut milk
- 1 small can tomato paste (mine was 5.5 oz)
- 2.5 tbsp whole wheat flour
- Chopped cilantro for topping
- Basmati rice
- Preheat the oven to 350F. Chop the tofu into small cubes. Press the water out of the tofu by covering with a piece of paper towel and then a heavy object (I used my cast iron skillet). Leave for 10-15 minutes.
- Pat dry one last time and then place tofu in a medium sized bowl. Add all of the ingredients listed above for the tofu and toss the tofu around in the bowl until it’s covered throughout evenly with all of the ingredients.
- Put tofu on a baking sheet that you’ve covered with parchment paper and bake tofu for 20 minutes flipping halfway.
- Cook the rice you are using according to the package. I used white basmati rice which takes around 25 minutes to cook in total so I do it right away. I also made enough for leftovers for the next day (hence why I said it makes 4 servings).
- For the “butter chicken” sauce, add the coconut oil to a large pan. Once melted, add your chopped onions. It should sizzle a bit. Cook for around 5 minutes or until the onion is translucent.
- Add all of the spices. While I was waiting for the onion to cook, I actually added all of my spices to a bowl and mixed them around with a fork and then added. I found this help distribute the spices evenly. Mix it around and let cook for 1-2 minutes.
- Add the coconut milk, tomato paste and whole wheat flour. Whisk until mixed thoroughly.
- Turn the heat up until it starts to bubble and then lower the heat to a simmer. Cook for 5 minutes so that the sauce can thicken. Add the tofu to the mixture and stir. Cook on low for another 7-10 minutes so that the tofu can absorb the flavour.
- Serve on rice and top with some cilantro. It’s SOOOOOO GOOOOOOD!
*If you’d like to make this but don’t want to use tofu, you could always try chickpeas. But I’d HIGHLY recommend the tofu as it tastes so good and reminds me more of chicken.