Tofu butter 'chicken'
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Ingredients
For the tofu
- 450g firm tofu
- 2tbsp cornflour
For the sauce
- 1 onion, finely chopped
- 2tbsp fresh ginger, grated
- 3 garlic cloves, thinly sliced
- 1tbsp garam masala
- 1tsp cumin seeds, or ground cumin
- 1tsp coriander seeds, or ground coriander
- tsp ground turmeric
- tsp ground cinnamon
- tsp chilli powder
- salt and pepper
- 3tbsp tomato purée
- 3tbsp vegan butter or olive oil
- 400g tin of full-fat coconut milk
To serve
- coconut flakes
- coconut yoghurt
- coriander leaves
- basmati rice
- flatbreads
Method
- STEP 1
Cut the tofu in half. Wrap each half in a clean tea towel. Stack something heavy on top - such as a weighted pan - and leave for 10-15 minutes to press the liquid from the tofu.
- STEP 2
Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Line a baking sheet with baking parchment.
- STEP 3
Tear the tofu into smaller pieces to resemble pieces of chicken. Place the tofu in a mixing bowl with cornflour and gently toss to coat the tofu pieces. Spread out the tofu pieces on the baking sheet and bake for 20-25 minutes, until the edges start to brown, flipping halfway through.
- STEP 4
Meanwhile, in a food processor blitz the onion, garlic and ginger to a paste. In a large frying pan over medium heat, toast the spices for 1-2 minutes until fragrant then stir in the paste, and cook for 1 minute. Add the butter, salt and pepper and stir, cooking for 3-4 minutes until the onion mixture is soft. Add the tomato purée and cook for 1 minute. Pour in the coconut milk, stir to combine and simmer for 10 minutes.
- STEP 5
When the tofu is brown and crispy, take the sauce off the heat and add the baked tofu. Serve with toasted coconut flakes, yoghurt, fresh coriander, fluffy rice and flatbreads.
