Creamy Vegan Butter Tofu with Baked Tofu

Creamy Vegan Butter Tofu with Baked Tofu

A comforting and flavorful plant-based take on classic butter chicken, featuring crispy baked tofu simmered in a rich, creamy tomato and coconut milk sauce, spiced with aromatic Indian flavors. Perfect for a satisfying weeknight meal.

C
by Crissie
0.0 · 0 ratings
55 min (20m prep, 35m cook)
4 servings
IndianMain CourseVegetarianVeganPescatarianDairy-FreeEgg-FreeShellfish-FreeFish-FreeSesame-FreeHigh-Protein

Ingredients

Servings:
4
  • 14 oz Firm or Extra-Firm Tofu (pressed and cubed)
  • 2 tbsp Soy Sauce
  • 2 tbsp Cornstarch
  • 2 tbsp Vegan Butter
  • 1 piece Yellow Onion (chopped)
  • 1 tbsp Fresh Ginger (grated)
  • 3 cloves Garlic (minced)
  • 1.5 tsp Garam Masala
  • 1 tsp Curry Powder
  • 0.5 tsp Ground Coriander
  • 0.3 tsp Cayenne Pepper (or to taste, optional)
  • 2 tbsp Tomato Paste
  • 13.5 oz Full-Fat Coconut Milk (can)
  • 1 tsp Salt (or to taste)
  • 1 cup Fresh Cilantro (chopped, for garnish)
  • 2 cups White Rice (cooked, for serving)

Instructions

  1. 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. If you haven't already, press your tofu for at least 15-20 minutes to remove excess water, then cut it into 1-inch cubes.

  2. 2

    In a medium bowl, toss the cubed tofu with soy sauce until evenly coated. Sprinkle cornstarch over the tofu and toss again until each piece is lightly dusted. Arrange the tofu in a single layer on the prepared baking sheet.

  3. 3

    Bake the tofu for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy. While the tofu bakes, begin preparing the sauce.

  4. 4

    In a large pot or deep skillet, melt the vegan butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

  5. 5

    Add the grated ginger, minced garlic, garam masala, curry powder, coriander, and cayenne pepper (if using) to the skillet. Cook for another 1 minute until fragrant, stirring constantly.

  6. 6

    Add the tomato paste, coconut milk and, and salt. Stir well to combine. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5-10 minutes, stirring frequently.

  7. 7

    Once the tofu is baked, carefully add it to the simmering sauce. Turn off the heat and stir gently to coat the tofu.

  8. 8

    Serve the creamy vegan butter tofu hot over a bed of fluffy white rice, garnished with fresh chopped cilantro.

Chef's Tips

  • 💡**Pressing Tofu is Key:** Don't skip pressing the tofu! It removes excess water, allowing the tofu to absorb marinades better and crisp up more effectively.
  • 💡**Adjust Spice:** For more heat, increase the cayenne pepper. For less, omit it entirely or use a pinch of red pepper flakes.
  • 💡**Creamier Sauce:** For an even smoother sauce, you can carefully blend a portion of the sauce with an immersion blender before adding the tofu, then combine.

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