Butter Tofu (Vegan Butter Chicken)

Name: Butter Tofu (Vegan Butter Chicken)
Ingredients: 2 (14 or 16 ounce) blocks extra-firm tofu (thoroughly pressed and torn into bite-sized pieces); 1/2 cup plain unsweetened nondairy yogurt (I like Forager brand); 1 tablespoon minced garlic (from about 2-3 cloves); 1 tablespoon minced ginger (from about 1" thumb of ginger); juice of 1/2 a lemon (about 1 tablespoon); 1 teaspoon garam masala; 1/2 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon kashmiri chili powder; 1/2 teaspoon kosher salt; 1 tablespoon vegetable oil (I like olive oil or peanut oil); 1 tablespoon vegetable oil; 1 small white or red onion (finely diced); 4-6 cloves garlic (minced); 1 serrano or jalapeño (finely diced (optional, for spice)); 1/2 teaspoon ground coriander; 1/2 teaspoon cayenne pepper ((optional, to make it spicy)); 2 tablespoons tomato paste; 1 (14 oz) can crushed tomatoes (preferably with no citric acid added, such as Cento or Mutti brand; see notes); 1 3/4 cup water (to rinse out tomato can); 1/2 teaspoon kosher salt (plus more to taste); 2 teaspoons granulated sugar ((optional)); 2 tablespoons vegan butter (more to preference; see notes); 1/2 cup full-fat coconut milk (can sub cashew cream or other nondairy cream; see notes); 2 teaspoons kasuri methi ((optional)); fresh cilantro (optional, to garnish); extra coconut milk (optional, to garnish)

sarahsvegankitchen.com

Butter Tofu has chunks of marinated and broiled tofu in a mild, creamy, tomato-based sauce. A takeout-quality dish made right at home.

View full recipe on sarahsvegankitchen.com

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Ingredients

2 (14 or 16 ounce) blocks extra-firm tofu (thoroughly pressed and torn into bite-sized pieces)
1/2 cup plain unsweetened nondairy yogurt (I like Forager brand)
1 tablespoon minced garlic (from about 2-3 cloves)
1 tablespoon minced ginger (from about 1" thumb of ginger)
juice of 1/2 a lemon (about 1 tablespoon)
1 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon kashmiri chili powder
1/2 teaspoon kosher salt
1 tablespoon vegetable oil (I like olive oil or peanut oil)
1 tablespoon vegetable oil
1 small white or red onion (finely diced)
4-6 cloves garlic (minced)
1 serrano or jalapeño (finely diced (optional, for spice))
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper ((optional, to make it spicy))
2 tablespoons tomato paste
1 (14 oz) can crushed tomatoes (preferably with no citric acid added, such as Cento or Mutti brand; see notes)
1 3/4 cup water (to rinse out tomato can)
1/2 teaspoon kosher salt (plus more to taste)
2 teaspoons granulated sugar ((optional))
2 tablespoons vegan butter (more to preference; see notes)
1/2 cup full-fat coconut milk (can sub cashew cream or other nondairy cream; see notes)
2 teaspoons kasuri methi ((optional))
fresh cilantro (optional, to garnish)
extra coconut milk (optional, to garnish)