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–+ servings
Bowl of tofu masala on rice.

Melt-In-Your-Mouth Butter Tofu Chicken (vegan)

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 people
Author: Tracy Halasz

Ingredients

Tofu

  • 1 350 g block tofu, extra firm, pressed

Tofu Marinade

  • 1 lime, zested then cut into wedges
  • 1 cup full fat yogurt, plant based
  • 6-8 cloves garlic, minced (divided)
  • ½ teaspoon ground turmeric
  • ½ teaspoon black pepper, coarse ground
  • ½ teaspoon paprika

Make the Gravy (Creamy Tomato Sauce)

  • 2 tablespoons butter
  • 2 tablespoons oil (divided)
  • 1 medium onion, diced
  • 2 tablespoons ginger, freshly grated
  • 1 ½ tablespoons garam masala
  • 1 ½ teaspoons ground cumin
  • ½ - 1 teaspoon cayenne pepper (to taste)
  • 4 cups crushed tomatoes
  • ½ - 1 cup cashew cream (recipe link below)
  • ½ - 1 cup veggie broth or water (for thinning)

Rice and Garnishes

  • 2 cups basmati rice, cooked
  • 1 cup cilantro, chopped
  • 2-4 pieces naan (optional - but not really)

Instructions

  • Wrap the block of tofu in a few sheets of paper towelling or a clean kitchen towel. Place a couple heavy cookbooks or a cast iron pan on top.
  • Let the tofu press while you prepare the other ingredients. Then cut or break the tofu into 1" cubes or chunks.

Tofu Marinade

  • In a large bowl, stir together the yogurt (I used Daiya Greek Style yogurt), lime zest, half the garlic, turmeric, black pepper, and paprika (not smoked).
  • Add the pressed tofu chunks. Stir to coat the tofu.
  • Cover and place in the fridge for 30 minutes (or more). Pro Tip: Can be made the day before or in the morning before work and left in the fridge.

Make the Cashew Cream

  • Cashew cream basic recipe.
    The consistency should be that of a heavy cream. If the cashew cream is too thick, add 1 tablespoon of water at a time until desired consistency. Set aside.

Make the Rice (stove, Instant Pot or rice cooker)

  • Make rice in the Instant Pot or rice cooker for easy and fuss free rice.
    1 cup uncooked rice = approximately 3 cups cooked rice.

Make the Gravy (Tomato Cream Sauce)

  • Heat 2 tablespoons of butter and 1 tablespoon of oil in a large Dutch oven (or large saute pan) over medium heat. Add the chopped onions and cook, stirring, until softened and translucent (7 to 8 minutes).
  • Add the remaining garlic, ginger, garam masala, cumin, and cayenne and cook, stirring, until fragrant (around 2 minutes). Transfer to a small bowl.
  • Into the Dutch oven, add one tablespoon of oil and the marinated tofu chunks. Turn the heat up and cook flipping as they start to turn golden (3-4 minutes).
  • Add the onions back into the pan along with the crushed/ground tomatoes, bring to a boil, then reduce the heat and let simmer covered for 15 minutes.
  • Stir in ½ cup cashew cream. Season with salt and pepper. Taste and adjust seasonings to suit your taste.
  • Add more cashew cream for richer creamier gravy.
  • If the tomato-cream sauce is too thick, add water/veggie broth ¼ cup at a time until desired consistency is met.

To Serve

  • Serve on a bed of rice with a sprinkle of cilantro, a wedge of lime and naan on the side. Pro Tip: Don't skip the squeeze of lime!

Notes

Tofu: Tofu can be pressed and marinated the day before or the morning of.
Cashew Cream: If you have a high speed blender, you can make cashew cream in 5 minutes.  If you don't, you'll need 2+ hours to soak the cashews. Can be made a few days in advance.
Storage: The tofu masala can be stored in the fridge for 3 or 4 days. If freezing a large quantity, store the sauce in one container and the rice in a separate container. If you are freezing as individual portions, okay to freeze together.
Recipe Options: If you want to make the dish a little heartier, add a cup of chickpeas or some raw cauliflower florets.