Vegan Butter Chicken (with Tofu)

If you’re looking for the easiest (yet still incredibly tasty and high-protein) weeknight meal, you’ve found it. This vegan butter chicken is a curry loaded with spices and plant protein from the tofu, and can be enjoyed with rice or homemade naan. It will quickly become one of your go-to family dinners! 

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 onion
• 2 tbsp olive oil for frying (see notes for oil-free)
• 2 blocks extra-firm tofu (about 350g)
• 2 cans full-fat coconut milk
• 1/4 cup tomato paste
• 2 tsp curry powder
• 2 tsp garam masala powder
• 2 tsp cumin powder
• 1 tsp garlic powder
• 1 tsp turmeric powder
• 1 tsp salt
• Rice or naan

Equipment

• Large pot or frying pan

Instructions

1. If serving the vegan butter chicken with rice, cook rice according to package directions.
2. Break the tofu into large textured chunks (alternatively, you could cut it into cubes, however the large textured pieces resemble the texture of chicken).
3. Fry the tofu in a non-stick pan over medium heat with a tbsp of olive oil for a few minutes, stirring occasionally. Once the pieces are turning golden, place them into a bowl and set aside.
4. Dice an onion and fry it in your pan over medium heat with olive oil, stirring occasionally.
5. After a few minutes, once the onions are turning translucent, add spices (garam masala, cumin, curry, turmeric, garlic, salt), tomato paste, and coconut milk. Mix well then reduce the heat to medium-low and let simmer for about 5-10 minutes.
6. Add the tofu pieces back into the curry, mix well, then let simmer for another 5 minutes.
7. Serve it over a bed of rice or with this homemade naan bread.

Notes

*For an oil-free version, fry the tofu in a good non-stick pan (or bake in the oven). When frying the onions, fry them in a few tbsp of vegetable stock of water.