Embrace Veganuary with Max La Manna’s flavourful Tofu Butter Chicken. This plant-based twist on a classic is rich, creamy, and packed with spices, making it a hit even with meat lovers. It’s a delicious way to explore vegan cooking while still indulging in comforting flavours.
This Tofu Butter Chicken recipe from Max La Manna is one he be presented at the Good Food Show Winter. A fan favourite, this is one of Max’s most popular dishes. Pressing the tofu removes excess water, and coating it in cornflour creates a thin, crunchy exterior when baked. It’s the ultimate comfort food – perfect for a cosy meal.
Serves: 4Ingredients
FOR THE TOFU
• 450g extra-firm tofu
• 2 tbsp cornflour
FOR THE SAUCE
• 1 large onion, finely chopped
• 3 garlic cloves, thinly sliced
• 2 tsp grated ginger
• 1 tbsp garam masala
• 1 tsp cumin seeds or ground cumin
• 1 tsp coriander seeds or ground coriander
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp chilli powder
• 3 tbsp butter or olive oil
• 3 tbsp tomato purée
• 400g can full-fat coconut milk
TO SERVE
• Toasted coconut flakes
• Coconut yoghurt or regular yoghurt
• Fresh coriander
• Fluffy basmati rice
• Flatbreads
Method
- Cut the tofu block in half, wrap each half in a clean tea towel, and stack something heavy (such as a weighted pan) on top. Leave for 10-15 minutes to press out excess liquid.
- While pressing the tofu, heat the oven to 200°C/180°C fan/gas 6 and line a baking sheet with baking parchment. Tear the tofu into small, bite-sized pieces, resembling pieces of chicken. Place the tofu in a mixing bowl, add the cornflour, and gently toss to coat. Spread the tofu on the baking sheet and bake for 20-25 minutes, flipping halfway, until the edges are golden brown.
- Meanwhile, blitz the onion, garlic, and ginger in a food processor to form a paste. In a large frying pan, toast all the spices over medium heat for 1-2 minutes until fragrant, then add the onion paste and cook for 1 minute. Add the butter, season with salt and pepper, and cook, stirring, for 3-4 minutes until the onion mixture softens. Stir in the tomato purée and cook for 1 minute. Pour in the coconut milk, mix well, and simmer for 10 minutes.
- Once the tofu is browned and crispy, take the sauce off the heat and fold in the baked tofu pieces. Serve with toasted coconut flakes, a dollop of yoghurt, fresh coriander, fluffy basmati rice, and flatbreads.
See also: Harissa-Baked Squash with Avocado & Eggs for Flexitarians
