For kosher and kosher-style diners, many Indian dishes are a no-no due to the mixing of meat and dairy — involving either a yogurt-based marinade or a creamy sauce or both; butter chicken is a prime example.
But Becca Hyman of Becca’s Best Bites has come up with this vegan version of butter tofu, and it is pretty darn terrific.
She explains the origins of the dish: “I love Indian food, but until now I did not have a great vegan substitute for butter chicken. Well, I found one, and now I make it all the time!”
Becca’s Butter Tofu
Serves 2-3
For the tofu:
1 block of firm tofu
2 tablespoons olive oil
2 tablespoons cornstarch
For the sauce:
1 tablespoon olive oil
½ onion, diced small
½ tablespoon ginger garlic paste (This is a jarred item that can be found online, in the international section of many supermarkets or in many specialty shops.)
1 clove fresh garlic, minced
1 tablespoon garam masala
1 teaspoon curry powder
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
1 teaspoon salt
14-ounce can of tomato sauce
7 ounces coconut milk
Preheat your oven to 400 degrees F, and line a baking sheet with parchment paper.
Rip the tofu into small pieces, then toss them with the olive oil and cornstarch.
Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.
While the tofu bakes, prepare the sauce.
Sauté the onions in the olive oil for 3-4 minutes, then add the ginger paste and garlic; cook it for another minute.
Add the spices, tomato sauce and coconut milk. Stir until combined, then simmer for 5-10 minutes.
When the tofu is done baking, add it to the sauce, and stir to coat the pieces. Serve it over rice.
