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.
Ingredients
- •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
- •0.25 tsp Cayenne Pepper (or to taste, optional)
- •2 tbsp Tomato Paste
- •13.5 oz Full-Fat Coconut Milk (can)
- •1/2 tsp Salt (or to taste)
- •1/4 cup Fresh Cilantro (chopped, for garnish)
- •2 cups White Rice (cooked, for serving)
Instructions
- 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.
Time: 5 min - 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.
Time: 5 min - 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.
Time: 25 min - 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.
Time: 7 min - 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.
Time: 1 min - 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.
Time: 10 min - 7.
Once the tofu is baked, carefully add it to the simmering sauce. Turn off the heat and stir gently to coat the tofu.
Time: 5 min - 8.
Serve the creamy vegan butter tofu hot over a bed of fluffy white rice, garnished with fresh chopped cilantro.
Time: 2 min
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.
Recipe from TheCookbook.ai
Created by Crissie