Tofu Plant-Based “Butter Chicken”

American, Dinners

Tofu Plant-Based "Butter Chicken"
Tofu Chicken in bowl
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Course: Dinner, Lunch
Cuisine: American
Keyword: Vegan, Vegetarian
Servings: 4 servings
Calories: 426kcal
Author: Chef Bill Collins

Ingredients

The Tofu

  • 1 pound extra firm tofu (cut into 1" cubes)
  • 2 tablespoons vegetable oil (divided)
  • 1 tablespoon cornstarch
  • ½ teaspoon garam masala
  • 1 dash salt
  • 1 dash pepper

The Sauce

  • 2 tablespoons vegan butter (divided)
  • 1 large onion (peeled and sliced)
  • 1 large 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 oz tomato paste
  • 13 oz coconut milk
  • 1 dash Tobasco Sauce (Optional)
  • 2 tablespoons plant-based yogurt
  • ⅓ cup peas (fresh or frozen)
  • 1 dash salt
  • 1 dash pepper

Instructions

  • Heat oven to 425°, and line a sheet pan with parchment paper
  • 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
  • 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
  • Add the cumin, garam masala, curry powder, and cinnamon. Sir until fragrant, and add the tomato paste
  • Stir in the coconut milk, and bring it to a simmer. Simmer for 3-5 minutes, or until it starts to thicken
  • 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.
Nutrition Facts
Tofu Plant-Based "Butter Chicken"
Amount per Serving
Calories
426
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
5
g
Sodium
 
323
mg
14
%
Potassium
 
805
mg
23
%
Carbohydrates
 
22
g
7
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
13
g
26
%
Vitamin A
 
1982
IU
40
%
Vitamin C
 
68
mg
82
%
Calcium
 
102
mg
10
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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