Vegan Tofu Butter Chicken
Ingredients
Marinade
- 400g firm tofu (drained and pressed)
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon garlic powder (or grated garlic)
- 1 teaspoon sweet paprika
Sauce
- 20g margarine + cooking oil
- 1 onion
- 3cm fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1/2 teaspoon nigella seeds (optional)
- 1/2 teaspoon ground coriander (optional, can be replaced with curry powder mix)
- 1 tablespoon tomato paste
- 200ml heavy cream (coconut or soy)
- 200g tomato sauce
Preparation
Preheat the oven to 200°C. Cut the tofu into 1.5 cm slices and tear into irregular pieces. In a large bowl, make the marinade and add the tofu to it. Place the pieces on a baking sheet and bake for 20 minutes.
Meanwhile, chop the onion. On high heat, melt the margarine with a little oil. Add the onion and cook for 2 minutes. Add the spices, grated ginger, and tomato paste. Add more oil if needed. Cook for 5 minutes, then pour in the cream and tomato sauce. Season with salt. Simmer on low heat until the tofu is golden brown from the oven.
Add the tofu to the sauce and serve with rice or naans.
