Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
Mix the cornstarch and the seasonings together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
In a pan over medium high heat, heat the oil. Once hot, Add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.
Vegan Butter Chicken Sauce and Tying it Together
In the same pan over medium high heat, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
Add in the the garam masala, ground ginger, chill powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use whisk or just stir throughly to combine the tomato paste completely.
Bring the mixture to a slightly boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
Add in the tofu, combined gently to cover it with the sauce.
Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you'd like.
Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.
Video
Notes
Here’s my favourite way to press tofu! Wrap the tofu in some paper towels, then with a kitchen towel around that. That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it. Wrap it like a blanket around a baby. The tofu is now your food baby. Put a heavy pan on top, like a cast iron skillet. Then put two books in or on top of that. Balance it so it doesn’t fall off, and leave it to be pressed for about 30 minutes. The tofu should be smaller, and the kitchen towel should be wet with the water from the tofu. Now you can proceed and use this. This makes tofu absorb flavours so much better, and gives it an amazing texture too.*Prep time includes time to press the tofu. You can definitely prep the ingredients and even start the sauce will the tofu is pressing if you want!Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stove over low heat until warmed through, or warm it up in the microwave. You may need to add a splash of water or coconut milk if the sauce has thickened too much.TO LOWER CALORIES TO 166 CaloriesIf you use a can of Lite Coconut Milk, you’ll lower your calories to 166 calories and fat to 10.6g. I did the above measure with a regular can of coconut milk. Note that it’ll be a little less creamy but still taste great!