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Freeze the tofu block overnight for at least 12 hours. Remove from freezer and thaw in the microwave for 10 minutes, or until soft. Carefully drain and press water from tofu block. freezing tofu helps create a "meaty" texture - I promise it's worth it.
Preheat the oven to 400 degrees F. In a mixing bowl, carefully toss tofu with oil, salt, and then coat with flour.
Line a baking sheet with parchment paper and arrange the tofu pieces onto the baking sheet with space in between each piece. Bake the tofu pieces for 30 minutes, flipping halfway. Once done baking, remove the tofu pieces from the oven and set aside
While the tofu is baking, in a large pan or skillet over medium heat, add 3 tablespoons of butter. Once butter is bubbling, add the cumin seeds and cook for one minute.
Next, add the onions in the pan until they are tender, about 4-6 minutes. Add the crushed garlic and ginger, tomato paste. Cook for 1 minute.
Add to the pan the rest of the spices, salt, coconut milk. Stir well. Lower heat to low and simmer for 3 minutes.
Carefully transfer the vegan butter chicken gravy into a blender and blend until smooth. Pour the gravy back into the pan and add the tofu pieces. Stir and coat well. Stir in a pinch of sugar (optional) Simmer over low for 5 minutes. Serve.