Selected by Sam* (Senior guide)
1 cup uncooked basmati rice or vegan naan/roti
TO GARNISH
Toasted desiccated coconut
Fresh cilantro
Lime Juice
FOR THE TOFU
1 block of tofu, pressed for 20 minutes
1 tablespoon of olive oil
2 tablespoons of cornstarch
FOR THE SAUCE
3 tablespoons of vegan butter, or olive oil
1 large onion, diced
1 tablespoon fresh ginger, grated
3 cloves of garlic, thinly sliced
1 teaspoon curry powder
1 tablespoon garam masala
1 teaspoon coriander seeds, or ground
½ teaspoon paprika
½ teaspoon salt
2 tablespoons of tomato paste
1 canned full fat coconut milk
Prep TIme: 20 minutes
Cook Time: 25 minutes
2
Keeps well in a container in the refrigerator for 2 - 3 days
METHOD
Prep your tofu. Wrap the tofu with a clean kitchen towel or paper towel. Place a plate on top of the tofu and stack something heavy like books to press the liquid from the tofu. Press for 15 - 20 minutes.
Preheat. Set the oven to 390°F.
Bake. Tear the tofu into smaller pieces, place in a mixing bowl and coat with the olive oil and then cornstarch until everything is covered evenly.
Place the tofu on a baking sheet and bake for 25 minutes.
Get saucy. While the tofu is baking, get started on the creamy sauce by melting the butter, adding the onions and sautéing for 3 - 4 minutes. Next add the ginger and garlic and cook for another 1 - 2 minutes. Add the remaining spices, tomato paste and coconut milk. Stir until combined and then simmer for 10 minutes.
Stir in the tofu. When the tofu's finished baking, add it to the sauce and stir to coat.
Serve. Serve with rice and/or in some vegan roti or naan and top with fresh cilantro and toasted coconut flakes (optional).
Notes from Sam: I like a thicker sauce, so I simmered the sauce for 15 to 20 minutes.
*Adapted from Max Lamanna's - Vegan Butter Chicken
Photos by Abhi Bakshi and Charles Deluvio