Vegan Butter ‘Chicken’ with Tofu

Ingredients:

For tofu marinade:
1 package firm TOFU (400 g)
2 tablespoons olive oil
2 tablespoons cornstarch
1/2 teaspoon garlic powder
2 teaspoons GARAM MASALA spices
1/2 teaspoon turmeric
1/2 teaspoon salt

For curry sauce:
1 tablespoon coconut oil
1 tablespoon vegan butter (unsalted)
1 medium onion, chopped
1/4 teaspoon ground ginger
1 tablespoon GARAM MASALA spices
1 teaspoon fenugreek powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
1/3 cup tomato paste
canned coconut cream (1 can, 400 g)

Directions:

1. Wrap the TOFU block in a moisture-absorbing paper and place between two cutting boards. Place a few books on the top board to increase weight. Let stand for 30 minutes to drain all the liquid from the TOFU.
2. Marinate the TOFU: Cut the TOFU block into thin slices. Then tear them into irregular pieces - this best mimics the texture of chicken! However, you can cut the TOFU into regular cubes if you prefer.
3. Preheat the oven to 200 °C. Line a baking sheet with baking paper. Set aside.
4. In a large bowl, mix all the marinade ingredients: olive oil, cornstarch, garlic powder, GARAM MASALA, turmeric and salt.
5. Add the TOFU pieces to the marinade and mix with a spoon.
6. Arrange the TOFU pieces on the prepared baking sheet in a single layer, making sure that the TOFU pieces are not touching each other or overlapping.
7. Bake the TOFU in the oven on the middle rack at 200°C for 20-30 minutes (turn them halfway through).
8. Meanwhile, prepare the curry sauce. Heat a large frying pan or medium-sized pot over medium-high heat. Add the coconut oil, butter and chopped onions. Stir and cook until softened and fragrant, about 2 minutes.
9. Add all the spices: ginger, GARAM MASALA, fenugreek, cumin, salt, minced garlic and tomato paste. Stir and cook for 30 seconds until a paste forms.
10. Stir in the canned coconut cream, stir and cook for 2-3 minutes.
11. Then stir in the cooked TOFU pieces, cover and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.
12. Serve with JASMINE rice, vegan naan bread or cauliflower “rice”.

Yield: 8 servings
Recipe: theconsciousplantkitchen.com