I've made this quite a few times and loved it so I thought I would share my recipe with you guys!
Prep Time: 5 min Cook Time: 30-35 min
Ingredients:
- Rice
Tofu:
- extra-firm tofu
- 2 tbsp cornstarch
- 1-2 tbsp light olive oil
- a pinch of salt
Sauce:
- 1 yellow onion
- 1 1/2 tbsp ginger (I used two because I am obsessed with ginger LOL)
- 1 tbsp light olive oil
- 2 garlic cloves
- 1 tbsp garam masala ( I like the garam masala from BulkBarn because it's more pungent. If you don't live in Canada, get some that is rich in colour. I find that it tastes the best)
- 1tsp ground coriander
- A pinch of salt (i usually add this ingredient last and eyeball how much salt i'd like)
- 1 tsp curry powder ( I find that using one with more saturation was more pungent)
- 1/4 tsp cayenne pepper
- 6 tbsp of tomato paste
- a tin of coconut milk ( I used Grace's coconut milk - 420 ml)
Instructions:
1) Cook rice in a pot.
( I usually add coconut oil (2 tsp) for 1 cup of rice (at the end) because it gives the rice a more fluffier texture!)
2) Cut your tofu into long slices (Length wise). Then, rip the tofu with your hands (1inch apart).
3) Place the tofu in a bowl with the following: ( 2 tbsp of cornstarch, 1 tbsp of olive oil and a pinch of salt). Start mixing the tofu with your hands to evenly coat the ingredients onto the tofu pieces.
4) Place the tofu pieces onto a baking sheet on a tray. Then, place it in the oven at 350 degrees F (bake) for 30 minutes.
5) While you wait for the tofu to bake, put a splash of water into the pan.Cut your onions, ginger and garlic and place them into the pan to sauté. Wait about 4 minutes until you start to see the ingredients get soft. Add 6 tbsp of tomato paste, 420ml of coconut milk and stir well. Allow the sauce to heat up a bit before adding the spices (3 minutes). (You could also use oil to heat your vegetables but I personally do not like using too much oil when cooking).
6) Once the sauce starts to heat up, begin adding the rest of the spices into the pan. Add 1 tbsp garam masala, 1 tsp of curry powder, ground coriander and salt and 1/4 tsp of cayenne pepper.
7) Once the sauce starts to heat up, take the tofu pieces out of the oven and mix them into the sauce.
8) Cook the "butter chicken" for about five minutes, and then it will be ready to serve!
Side note: I personally like putting the butter chicken onto one half of the plate and rice on the other half. I usually top off this recipe by sprinkling cilantro flakes and green onions to give the recipe extra flavour. I also like adding lemon (1-2tsp) to the vegan butter chicken.
You can choose to alter the ingredients however, I do love the way this exact recipe tastes!
Let me know in the comments below or even on Instagram if you guys try this recipe out. I would love to hear from you!
Comments