tofu butter chicken

This Vegan Butter Chicken will blow your mind and impress your friends! It’s a healthier version of the classic, and so rich and creamy!

Vegan Butter Chicken (with Amazing Tofu)

cornstarch

½ teaspoon garam masala

ginger

chili powder

curry powder

coconut oil

firm tofu (pressed*)

garam masala

chilli powder

black pepper

onion

sea salt

oz coconut milk

(6 oz tomato paste)

lime

Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.

Mix the cornstarch and the seasonings together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.

In a pan over medium high heat, heat the oil. Once hot, Add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.

Amazing Tofu

In the same pan over medium high heat, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.

Add in the the garam masala, ground ginger, chill powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.

Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use whisk or just stir throughly to combine the tomato paste completely.

Bring the mixture to a slightly boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.

Add in the tofu, combined gently to cover it with the sauce.

Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you'd like.

Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.

Vegan Butter Chicken Sauce and Tying it Together

A creamy, savory, rich vegan &quot;butter chicken&quot; recipe made with tofu. This recipe is 100% meat-free and packed with insane flavor. Pair this dish with rice, naan, or roti.

Vegan Butter Chicken (Murgh Makhani)

firm tofu

Salt

all-purpose flour

vegan butter

cumin seeds

garlic (crushed)

ginger (crushed)

tomato paste

coriander

cayenne pepper (adjust to taste, optional)

salt

coconut milk

sugar (to tone down acidity, optional)

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 &quot;meaty&quot; texture - I promise it&#039;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

Tofu &quot;Chicken&quot;

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.

Gravy

This Slow Cooker Tofu Butter Chicken is even better than takeout! Incredibly rich in flavour and all one pot, this is great for meal prep all week long!

Slow Cooker Tofu Butter Chicken (Vegan)

½ tablespoons garam masala

red onion (diced (135 grams))

14 coconut milk (28 ounces total)

fenugreek (optional)

1lb blocks firm tofu (pressed

coconut sugar (or brown sugar optional)

limes

After the tofu is finished pressing, cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.

Turn your slow cooker on and to warm. Line your slow cooker with one Reynolds Kitchens Slow Cooker Liner according to the box's directions.

Into the Reynolds Kitchens Slow Cooker Liner, add all of the ingredients into the slow cooker except the tofu, coconut sugar and the lime.

Whisk and mix together the ingredients and incorporate until the tomato paste is almost or completely mixed into the sauce.

Add in the tofu, and stir gently, incorporating completely.

Set the slow cooker to high for 3 to 4 hours or on low for 6-7 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). At the end, stir in the lime juice and the coconut sugar. While the coconut sugar is optional, I found that it helped to really bring out some hidden flavours!

Serve alongside naan bread and basmati rice and enjoy!

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