Vegan Butter Chick’n Ⓥ

INGREDIENTS:

FOR THE TOFU:

• 2 16 oz blocks of extra-firm tofu
• 2 tbsp olive oil
• 2 tbsp cornstarch
• 1/2 tsp salt

FOR THE SAUCE:

• 2 tbsp vegan butter or olive oil
• 1 large onion, diced
• 1 tsp fresh grated ginger
• 2 cloves garlic, minced
• 1 tbsp garam masala
• 1 tsp curry powder
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 3 tbsp tomato paste
• 2 tbsp agave or maple syrup
• 1 13.5 oz can of full fat coconut milk

METHOD:

• Drain & press the tofu blocks using a tofu press, or you can just wrap them in an absorbent kitchen towel, place a cutting board on top so its flat then put something heavy on top of it to weigh it down for about 20 minutes. P
• Preheat the oven to 425°F & line a baking sheet with parchment paper or a silicone baking mat.
• Slice the tofu into strips then rip each strip into a few pieces. It will look kind of like chunks of chicken. You can also just cut the tofu into cubes if you prefer. The ripping method gives the tofu a great texture for this dish.
• Add the tofu pieces to a large mixing bowl with a lid if you have one. Add the olive oil, cover & shake, then add the cornstarch & salt, cover & shake again. Arrange the tofu on the pan, bake for 15 minutes, flip it over & then bake for 15 minutes more.
• Prepare the sauce in the meantime by melting the 2 tbsp of vegan butter or olive oil in a large pan over medium-high heat. Sauté the onion for a few minutes in the butter, then add the garlic & ginger & cook it for another minute. Add the spices (garam masala, curry powder, ground coriander, cayenne pepper & salt), the agave or maple syrup, the tomato paste & the coconut milk. Stir until smooth & well combined.
• Simmer for 5-10 minutes, stirring frequently. 
• When the tofu is done, add it to the sauce & stir to combine well & coat all of the pieces. Serve with rice, roasted garbanzo beans & veggies like crispy spinach. Enoy!