Vegan Chicken Changezi (Tofu in tangy spicy tomato sauce)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
240 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Chicken Changezi (Tofu in tangy spicy tomato sauce)
Description
In this Vegan Chicken Changezi, firm or extra-firm tofu is torn into bite-sized pieces and coated with a blend of spices including garam masala, chaat masala, paprika, and black pepper, along with ginger garlic paste and lemon juice. The tofu is baked until its edges crisp up, providing a firm texture that contrasts with the creamy tomato-coconut sauce. The sauce is built by browning onions with ginger, garlic, and green chili, then cooking in a mix of tomato puree and coconut milk that is seasoned with turmeric, ground coriander, and optional dried fenugreek leaves for a layered flavor profile.
This dish is served garnished with thinly sliced green chili, chaat or garam masala, and chopped cilantro, which add fresh herbal and spicy accents. The combination of baked tofu and the tangy, mildly spicy sauce makes this a suitable main course vegan option, pairing well with rice or flatbread.
The sauce’s thickness can be adjusted by mixing a teaspoon of flour with the coconut milk before adding it to the pan. Alternative protein choices such as soy curls, seitan, chickpeas, or cauliflower can be substituted for tofu, with cooking times adjusted accordingly. For oil-free preparation, omit the oil and sauté the onions with broth.
Ingredients
For the “chicken” tofu:
- 14 ounces tofu pressed for 10 minutes, see Soyfree options in notes, firm or extra firm
- 1 tablespoon ginger garlic paste or finely minced ginger and garlic
- 2 teaspoons lemon juice
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon chaat masala or use amchur(dry mango powder)
- 1 teaspoon paprika or 1/2 teaspoon cayenne
- 2 teaspoons cornstarch or tapioca starch
- 1/2 teaspoon black pepper freshly ground
For the sauce:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 1/4 cups onion chopped; red or medium/large
- 1 tablespoon ginger garlic paste or finely minced ginger and garlic
- ½ green chili finely chopped, hot, such as serrano
For the spices:
- 1/2 teaspoon Turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1 teaspoon kashmiri chili powder or paprika
- 1/2 teaspoon salt
- 2-3 tablespoons water
- 1 cup tomato puree canned, or unseasoned tomato sauce
- 1 cup coconut milk (Use atleast 1/2 cup coconut cream) , or 1/3 cup yogurt + 2/3 cup water
- 1/2 teaspoon dried fenugreek leaves optional, omit if unavailable
- 1 teaspoon vegan butter
For garnish:
- 1 green chili thinly sliced
- chaat masala or garam masala, generous pinch
- cilantro chopped
Instructions
- Make the tofu chicken; press the tofu if you haven’t already then tear the tofu using your hands into organic shapes. Add the tofu to a bowl and add the ginger garlic paste, lemon juice, and oil and toss well to coat. To a small bowl add all the spices and cornstarch and mix really well. Sprinkle the mixture all over the tofu pieces and toss well to coat.
- Spread the tofu on a parchment-lined baking sheet and bake at 400ºF (205ºC) for 22-25 minutes until crispy to preference.
- Meanwhile, make the sauce; add oil to a large skillet over medium heat. Add the onion and a good pinch of salt. Cook until the onion is evenly golden brown. Keep stirring occasionally and add splashes of water to help the heat get conducted evenly so that the onions brown evenly. 8-12 minutes
- Add in the ginger garlic paste and green chili and mix well. Add all the spices and 2-3 tablespoons of water. Mix really well and cook for one minute to roast the spices and the ginger garlic paste. Mix in the tomato puree and coconut milk. Bring to a boil. (If you are using pureed crushed or fresh tomatoes instead of canned tomato puree, add just the tomato puree first and cook for 5-6 minutes to thicken a bit and then add the coconut milk.)
- Once the sauce is boiling consistently, mix really well. Taste and adjust salt and flavor. Then add in the fenugreek leaves, vegan butter, and the baked tofu. Toss well to coat and switch off the heat.
- Garnish with garam masala, chaat masala, cilantro, and sliced green chili. Serve with roti, Naan, flatbread or rice.
Notes
- For a thicker sauce, mix 1 teaspoon flour into the coconut milk before adding it to the sauce.
- Substitute tofu with soy curls, seitan, chickpeas, or cauliflower, adjusting cooking times as needed.
- For oil-free cooking, use broth instead of oil when sautéing onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Sodium | 802mg | 33% |
| Potassium | 234mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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