Vegan Butter Chicken (With Tofu)
This vegan butter chicken features tofu simmered in a rich and creamy curry sauce made with coconut milk, tomatoes, fresh ginger, and warm spices. The tofu is torn into thick pieces and double air-fried with a yogurt marinade in between, resulting in chewy, well-seasoned pieces with slightly charred edges!
Ingredients
- 13 ounces (370 g) firm tofu
- 1 tbsp (15 ml) oil
- 1/8 tsp salt
Yogurt Marinade
- 1/4 cup (60 ml) unsweetened vegan yogurt
- 1 tbsp (15 ml) lime juice
- 2 cloves of garlic (finely chopped)
- 1 tsp finely chopped fresh ginger
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 tsp ground chili powder
- 1/4 tsp salt
Curry
- 3 tbsp (42 g) vegan butter
- 2 shallots (finely minced)
- 2 cloves of garlic (finely chopped)
- 2 tsp finely chopped fresh ginger
- 2 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 1 14-ounce can (1 400-g can) diced tomatoes (blended into a smooth sauce)
- 3/4 cup (180 ml) full-fat coconut milk (or plant-based cream)
- 1 tsp (4 g) sugar
- 3/4 tsp salt
- 1/4 cup fresh cilantro for topping
Instructions
- Toss the tofu. Using your hands, tear the tofu into thick, irregular pieces, approximately 1.5 inches (3.8cm) each. Transfer to a large mixing bowl and add the oil and salt. Toss until evenly coated.
- Air fry. Preheat your air fryer to
365 °F (185°C) and set the time to 20 minutes. Once hot, spread the tofu pieces into an even layer in the air fryer basket and air-fry for 20 minutes, flipping halfway. - Prepare the marinade. In the meantime, add the yogurt, lime juice, garlic, ginger, spices, and salt to a deep plate. Stir to combine.
- Add the tofu. Once the tofu is golden brown, remove it from the air fryer and let it cool for about 5 minutes. Then, add the warm tofu to the bowl containing the marinade and toss to coat. Let it marinate for at least 30 minutes, preferably 2 hours.
- Air fry again. Preheat your air fryer to400 °F °F (200°C) and set the time to 12 minutes. Once hot, spread the marinated tofu in an even layer in the air fryer basket. Do not add the leftover marinade, just the tofu pieces. Air fry, flipping halfway through, until the tofu is just slightly charred on the edges. Set aside.
- Sauté the aromatics. Add the butter to a deep non-stick skillet and melt it over medium heat. Once melted, add the minced shallot, garlic, and ginger. Sauté for 2-3 minutes.
- Bloom the spices. Add the spices and stir to combine with the aromatics. Cook for one minute, stirring constantly.
- Cook the tomato sauce. Add the blended tomatoes and cook for 3-4 minutes, stirring regularly.
- Pour in the coconut milk. Then, add the coconut milk, sugar, and salt, and stir to combine. Simmer for another 5 minutes.
- Add the tofu. Finally, add the air-fried tofu and toss to coat. Let it simmer for 3-5 more minutes. Garnish with chopped cilantro and serve with rice and/or naan!
- You can refrigerate the tofu with the sauce for up to 4 days.
Notes
Tear the tofu, don't cut it. This one's important. Tofu pieces with irregular edges hold the marinade better than cubes. They also brown better during baking/air-frying.
Marinate the tofu while it's still hot. Since hot tofu is more porous than cold tofu, I recommend adding it to the marinade while it's still warm. Then let it cool in the marinade and allow it to absorb the flavors for at least 30 minutes, preferably 2 hours.
Simmer the tomato sauce before adding the coconut milk. To avoid a raw tomato flavor and too much acidity, simmer the tomato sauce for a few minutes before adding the milk.
