Butter Tofu (Vegan Butter Chicken)

How to Make Butter Tofu (Vegan Butter Chicken)

1. 1

   Step 1: Press and cube the tofu

   Wrap the block of extra-firm tofu in clean kitchen towels or paper towels and place a weighted plate on top for 15–20 minutes to press out excess water. Unwrap, cut into 1-inch (2.5 cm) cubes, and pat dry — removing moisture is key to getting a crisp exterior.

   For this step

   • 14 ozExtra-firm tofu (pressed and cubed)
   
2. 2

   Step 2: Pan-fry the tofu until golden

   Heat a large nonstick or cast-iron skillet over medium-high heat and add the neutral oil. Arrange tofu cubes in a single layer and fry without moving for 3–4 minutes, then turn and brown on all sides until deeply golden and slightly crisp, about 8–10 minutes total. Transfer tofu to a plate and set aside.

   For this step

   • 2 tbspNeutral oil (vegetable, canola, or sunflower)
   
3. 3

   Step 3: Build the spiced tomato base

   Lower heat to medium and add the vegan butter to the same skillet. Once melted, add the finely chopped onion and cook until soft and translucent, about 5–6 minutes. Stir in the minced garlic and the ground spice blend and cook for 30–60 seconds until fragrant, then pour in the tomato puree and simmer, stirring occasionally, for 6–8 minutes to reduce and concentrate the flavors.

   For this step

   • 3 tbspVegan butter
   • 1 mediumMedium yellow onion, finely chopped
   • 3 clovesGarlic, minced
   • 1 cupTomato puree (or passata)
   • 1 tbspGround spice blend (garam masala, smoked paprika, turmeric, chili powder, salt)
   
4. 4

   Step 4: Finish the sauce with coconut milk

   Pour the coconut milk into the tomato mixture and bring to a gentle simmer. Cook 4–6 minutes until the sauce is smooth and slightly thickened; for an extra-silky texture, use an immersion blender to puree the sauce directly in the pan or transfer to a blender and pulse until smooth (careful with hot liquids).

   For this step

   • 1 cupFull-fat coconut milk
   
5. 5

   Step 5: Combine tofu and finish

   Return the browned tofu to the sauce, gently spooning it to coat. Simmer 2–3 minutes so the tofu absorbs the sauce; taste and adjust seasoning (salt, a squeeze of lemon, or a pinch of sugar if desired). Stir in most of the chopped cilantro, reserving a little for garnish.

   For this step

   • 2 tbspFresh cilantro, chopped (for garnish)
   
6. 6

   Step 6: Serve

   Spoon the butter tofu into shallow bowls or a serving dish, garnish with the remaining cilantro, and serve hot with steamed basmati rice, naan, or your favorite grain. Each serving is about 1 serving (about 350g).
   

1. Wrap the block of extra-firm tofu in clean kitchen towels or paper towels and place a weighted plate on top for 15–20 minutes to press out excess water. Unwrap, cut into 1-inch (2.5 cm) cubes, and pat dry — removing moisture is key to getting a crisp exterior.
2. Heat a large nonstick or cast-iron skillet over medium-high heat and add the neutral oil. Arrange tofu cubes in a single layer and fry without moving for 3–4 minutes, then turn and brown on all sides until deeply golden and slightly crisp, about 8–10 minutes total. Transfer tofu to a plate and set aside.
3. Lower heat to medium and add the vegan butter to the same skillet. Once melted, add the finely chopped onion and cook until soft and translucent, about 5–6 minutes. Stir in the minced garlic and the ground spice blend and cook for 30–60 seconds until fragrant, then pour in the tomato puree and simmer, stirring occasionally, for 6–8 minutes to reduce and concentrate the flavors.
4. Pour the coconut milk into the tomato mixture and bring to a gentle simmer. Cook 4–6 minutes until the sauce is smooth and slightly thickened; for an extra-silky texture, use an immersion blender to puree the sauce directly in the pan or transfer to a blender and pulse until smooth (careful with hot liquids).
5. Return the browned tofu to the sauce, gently spooning it to coat. Simmer 2–3 minutes so the tofu absorbs the sauce; taste and adjust seasoning (salt, a squeeze of lemon, or a pinch of sugar if desired). Stir in most of the chopped cilantro, reserving a little for garnish.
6. Spoon the butter tofu into shallow bowls or a serving dish, garnish with the remaining cilantro, and serve hot with steamed basmati rice, naan, or your favorite grain. Each serving is about 1 serving (about 350g).