Tofu “Butter Chicken”


The Tofu

1 pound extra firm tofu, cut into 1” cubes

2 tablespoons vegetable oil, divided

1 tablespoon cornstarch

½ teaspoon garam masala

½ teaspoon curry powder


black pepper


The Sauce

2 tablespoons vegan butter, divided

1 large onion peeled and sliced

1 red pepper, peeled and sliced

4 cloves garlic crushed

1 tablespoon fresh ginger, peeled and grated

1 teaspoon cumin

1 teaspoon garam masala

1 teaspoon curry powder

1 teaspoon ground cinnamon

3 ounces tomato paste

13 ounce can coconut milk

Tabasco Sauce, or other hot sauce (optional)

2 tablespoons plant-based yogurt

1/3 cups peas (fresh or frozen)




Heat oven to 425°, and line a sheet pan with parchment paper

  1. In a medium-sized bowl, whisk together 1 tablespoon oil, cornstarch, garam masala, curry powder, plus dashes of salt and pepper. Add the tofu to the cornstarch mixture, and gently toss until tofu is evenly coated. Place the tofu onto the sheet pan, and bake until it’s evenly browned, approximately 25-30 minutes. Turn the tofu over every 10 minutes while it’s baking. When it’s done, remove from the oven and set aside
  2. While the tofu is cooking, heat a large skillet over a medium heat. When it’s heated, add the remaining tablespoon of oil and a tablespoon of the vegan butter. Add the onion and pepper, and cook for five minutes, or until the vegetables start to cook through. Add the garlic and ginger, and cook until fragrant
  3. Add the cumin, garam masala, curry powder, and cinnamon. Sir until fragrant, and add the tomato paste
  4. Stir in the coconut milk, and bring it to a simmer. Simmer for 3-5 minutes, or until it starts to thicken
  5. Whisk in the remaining butter. In a separate bowl, add the yogurt, and slowly whisk in ½ cup of the sauce Return this to the pan, and sir in the baked tofu. Adjust the flavor, if needed, with salt, pepper, Tabasco, or curry powder. Add the peas, and serve.

Makes 4-6 servings