Tofu ‘butter chicken’

Serves 4

Ingredients

For the tofu marinade:

• 14 oz (400g) extra firm tofu, pressed and cubed

• 1 cup plain vegan yogurt (oat, coconut or oat work well)

• 2 tablespoons lemon juice

• 2 tablespoons nutritional yeast

• 1 tablespoon ginger paste or fresh, grated

• 1 teaspoon garam masala

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 tsp truffle oil

• Salt and pepper to taste

For the sauce:

• 2 tablespoons vegan butter

• 2 stalks celery, finely sliced

• 1 tsp truffle oil

• 1-inch piece of ginger, grated

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• 1 teaspoon turmeric

• 1 teaspoon garam masala

• 1 can chopped tomatoes

• 1 cup coconut milk

• Salt and pepper to taste

• Fresh cilantro for garnish

Method

1. Prepare the Tofu:

   • Press the tofu to remove excess water and cut it into cubes.

2. Marinate the Tofu:

   • In a bowl, mix together vegan yogurt, lemon juice, nutritional yeast, ginger paste, garam masala, ground turmeric, ground cumin, truffle oil, salt, and pepper to make the marinade.

   • Coat the tofu cubes with the marinade, making sure they are well covered. Allow the tofu to marinate for at least 30 minutes, or ideally, overnight in the refrigerator.

3. Cook the Tofu:

   • Preheat the oven to 200C(400F).

   • Arrange the marinated tofu cubes on a baking tray lined with parchment paper.

   • Bake for 20-25 minutes or until the tofu is firm and slightly golden.

4. Prepare the Sauce:

   • In a large skillet, melt the vegan butter over medium heat.

   • Add the chopped celery and sauté until translucent.

   • Stir in the minced grated ginger, cooking for another 1-2 minutes.

   • Add ground cumin, ground coriander, paprika, turmeric, truffle oil and garam masala. Cook for a few more minutes to let the spices release their flavours.

5. Combine the Sauce:

   • Stir in the chopped tomatoes and coconut milk. Simmer for 10-15 minutes, allowing the flavours to meld and the sauce to thicken.

6. Blend the Sauce:

   • Allow the sauce to cool slightly, then transfer it to a blender and blend until smooth.

7. Combine Tofu and Sauce:

   • Pour the blended sauce back into the skillet and add the baked tofu cubes. Simmer for a few more minutes to let the tofu absorb the flavours.

8. Adjust Seasoning:

   • Taste and adjust salt and pepper as needed.

9. Serve:

   • Garnish with fresh cilantro and serve hot with rice, salad or your choice of bread.

Enjoy your vegan tofu butter chicken!