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Vegan Chicken Changezi (Tofu in tangy spicy tomato sauce)
5 from 72 votes

Vegan Chicken Changezi (Tofu in tangy spicy tomato sauce)

Vegan Chicken Changezi transforms tofu into irregular pieces marinated with spices and baked until crispy before being served in a tangy, spicy tomato and coconut milk sauce. The dish layers warm spices like garam masala, turmeric, and Kashmiri chili powder with aromatics such as onion, ginger-garlic paste, and green chili. The creamy sauce balances heat and richness, while toppings like fresh chili and cilantro add brightness.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4
Calories: 240 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Spread the tofu on a parchment-lined baking sheet and bake at 400ºF (205ºC) for 22-25 minutes until crispy to preference.
  3. 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
  4. 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.)
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 240

% 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.