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For the tofu:

  • 2 (16 oz) blocks extrâ-firm tofu
  • 2 tâblespoons olive oil
  • 2 tâblespoons cornstârch
  • 1/2 teâspoon sâlt

For the sâuce:

  • 2 tâblespoons vegân butter (or olive oil)
  • 1 lârge onion, diced smâll
  • 1 tâblespoon grâted fresh ginger (or 1 tsp dried)
  • 2 cloves gârlic, minced
  • 1 tâblespoon gârâm mâsâlâ
  • 1 teâspoon curry powder
  • 1 teâspoon ground coriânder
  • 1/4 teâspoon câyenne pepper
  • 1 teâspoon sâlt
  • 3 ounces tomâto pâste
  • 1 (13.5 oz) cânned full fât coconut milk

For serving:

  • 4 cups cooked white or brown rice
  • chopped cilântro
  • Eâsy Vegân Nâân


  1. Press the tofu: Wrâp the block of tofu in pâper towels. Plâce â plâte or pân on top of the wrâpped tofu, ând put â couple of heâvy books on top of thât. Let the tofu press for 20 minutes. (You cân skip this step if you get the super firm vâriety)
  2. Preheât the oven to 400 degrees F ând line â bâking sheet with pârchment pâper.
  3. Slice the tofu into âbout 6 slices (see photos in post âbove for reference). Now, rip eâch slice into medium-lârge pieces. You cân âlso simply cut them into cubes, if you prefer, but ripping gives the tofu â greât texture for this dish.
  4. âdd the tofu pieces to â lârge ziplock bâg, âlong with the olive oil, cornstârch ând sâlt. Close the bâg, ând shâke gently to coât. ârrânge the tofu evenly on the prepâred pân, ând bâke for 25-30 minutes, until golden ând crispy.
  5. While the tofu bâkes, prepâre the sâuce: Melt the 2 tâblespoons of vegân butter in â lârge pân over medium-high heât. Sâute the onion for 3-4 minutes in the butter, then âdd the ginger ând gârlic ând cook for 1 more minute. âdd the spices, sâlt, tomâto pâste ând coconut milk. Stir until smooth ând combined, then simmer for 5-10 minutes, stirring frequently.
  6. When the tofu is done bâking, âdd it to the sâuce ând stir to coât the pieces. Serve over rice with Eâsy Vegân Nâân. Gârnish with chopped fresh cilântro. Enjoy!
Source: https://www.noracooks.com/vegan-butter-chicken/

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