Vegan Chicken Changeji – Marinated baked tofu chunks are simmered in a rich, light tomato coconut gravy to create a vegan version of the popular spicy chicken changeji. Vegan and gluten-free + soy-free options.
For a flavor-packed weeknight meal that’s plant-based and gluten-free, try this vegan chicken changey! Chicken Changeji is a popular dish commonly found in restaurants in Delhi. This is a rather spicy chicken curry in which the chicken is marinated, then cooked or pan fried.
While cooking it you create a sauce that varies a lot based on the restaurant. Sometimes onions and cashews are fried together and mixed for a sauce. Sometimes sliced onions are cooked until golden and then mixed.
To balance the heat from the chili, some cream is added. For the cream part, you can use non-dairy cream like cashew cream, or use cashew milk, coconut milk or some yogurt.
For this recipe, we use tofu that has been shredded organically, marinated in a flavorful marinade, and then baked. You can also pan-fry the tofu if you like.
The original recipe calls for the premade sauce to be reheated and panfried in some butter and then tofu/vegan chicken added to the sauce and then served garnished with cilantro, chili and some more butter. But to simplify the recipe, I cook the sauce and then add the baked tofu. You can use store-bought vegan chicken subs, soy sauce or chickpeas here.
More Easy Tofu Curry:
Malaysian Tofu Curry
Shahi Tofu Kofta Casserole
Vegan Tofu Rogan Josh (Tofu in Chili Yogurt Sauce)
Tofu Vindaloo Recipe (Tangy Indian Chili Sauce)
Print recipe
Chicken Changeji
Vegan Chicken Changeji – Marinated baked tofu chunks are simmered in a rich, light tomato coconut sauce to create a vegan version of the popular spicy chicken dish Chicken Changeji. Vegan and gluten-free + soy-free options.
Serving: 4
Calories: 240kcal
material
For the “chicken” tofu:
- 14 ounce (396.89 g) Firm or extra firm tofu Press for 10 minutes, see Syafree options in notes
- 1 table spoon Ginger garlic paste or you can use finely minced ginger and garlic
- 2 teaspoon lemon juice
- 2 teaspoon the oil
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon chaat masala Or use amchur (dried mango powder).
- 1 teaspoon Use paprika or 1/2 teaspoon cayenne pepper
- 2 teaspoon Cornstarch or tapioca starch
- 1/2 teaspoon Again ground pepper
For the sauce:
- 2 teaspoon the oil
- 1 1/4 the cup Chopped red onion or 1 medium/large onion chopped
- 1 table spoon Ginger garlic paste or you can use finely minced ginger and garlic
- ½ Hot green peppers such as serrano finely chopped
For the spices:
- 1/2 teaspoon yellow
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1 teaspoon Kashmiri chili powder or paprika
- 1/2 teaspoon salt
- 2-3 table spoon the water
- 1 the cup (245 g) Canned tomato puree or unseasoned tomato sauce ,
- 1 the cup (236.59 Milli) Coconut milk (use at least 1/2 cup coconut cream), or 1/3 cup yogurt + 2/3 cup water
- 1/2 teaspoon Omit dry fenugreek leaves or if not available
- 1 teaspoon Vegetarian butter
For the garnish:
- 1 green chillies thinly sliced
- A generous pinch of chaat masala or garam masala
- Chopped coriander leaves
instructions
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Make the tofu chicken; Press the tofu If you haven’t already, tear the tofu organically with your hands. Add the tofu to a bowl and add the ginger garlic paste, lemon juice and oil and toss well to coat. Add all the spices and cornstarch to a small bowl and mix really well. Sprinkle the mixture over the tofu pieces and toss well to coat.
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Spread the tofu on a parchment-lined baking sheet and bake at 400ºF (205ºC) for 22-25 minutes until crisp to preference.
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Meanwhile, make the sauce; Add oil to a large skillet over medium heat. Add onion and a good pinch of salt. Cook until the onions are evenly golden brown. Stir occasionally and add a splash of water to distribute the heat evenly so the onions brown evenly. 8-12 minutes
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Mix it well with ginger garlic paste and green chillies. Add all the spices and 2-3 tbsp of water. Mix really well and cook for a minute to fry the spices and ginger garlic paste. Mix tomato puree and coconut milk. Bring to a boil. (If you are using pureed tomato powder or fresh tomatoes instead of canned tomato puree, just add the tomato puree first and cook for 5-6 minutes to thicken a bit and then add the coconut milk.)
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Once the sauce boils consistently, mix really well. Taste and adjust the salt and flavor. Then add fenugreek leaves, vegan butter and baked tofu. Toss well to coat and turn off the heat.
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Garnish with garam masala, chaat masala, coriander leaves, and chopped green chilies. Serve with roti, naan, flat bread or rice.
Comment
–i am free You can use other vegetarian chicken or chicken substitutes, seitan or chickpeas, or cauliflower or chickpea tofu. If using cauliflower, bake for 25-30 minutes or until cauliflower is cooked through. Then add to the sauce.
If you use chickpeasMarinate for about 5-10 minutes then add to the sauce.
Soya Curl (5-6 ounces); Rehydrate the soy curls in hot broth and squeeze to remove excess moisture, then proceed with the recipe for marinating and baking.
oil free: Skip the oil in the tofu. Saute onions with 2-4 tbsp broth.
nutrition
nutrients
Chicken Changeji
No. per job
calories 240
Calories from fat are 126
% Daily Value*
thick 14 grams22%
5 grams of saturated fat31%
Sodium 802 mg35%
potassium 234 mg7%
carbohydrates 16 grams5%
4g of fiber17%
6 grams of sugar7%
protein 12 grams24%
Vitamin A 700IU14%
Vitamin C 8 mg10%
calcium 168 mg17%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.
material
- Firm or extra-firm tofu, pressed for at least 10 minutes
- For the tofu marinade, we mix ginger garlic paste, lemon juice, garam masala, pepper, chat masala, paprika and cornstarch.
- For the sauce, we fry chopped red onion ginger garlic paste and green chillies
- To season the sauce, we add turmeric, garam masala, ground coriander, Kashmiri chili powder or paprika.
- Tomato puree, canned variety for best results
- For smoothness, we add coconut milk and yogurt
- A small amount of vegan butter makes the gravy taste richer
Suggestion:
- For chili, you can use milder or more spicy. I went with serrano chiles.
- If you want a thicker sauce and your coconut milk isn’t fat enough or doesn’t thicken the sauce. Mix 1 teaspoon of flour in the coconut milk and then add to the pan.
- To make this recipe Soy-free You can use other vegetarian chicken or chicken substitutes, seitan or chickpeas, or cauliflower. If using cauliflower, bake for 25-30 minutes or until cauliflower is cooked through. Then add to the sauce. If using chickpeas, marinate for about 5-10 minutes then add to the sauce.
- You can also make this recipe with soy curls (5-6 ounces); Rehydrate the soy curls in hot broth and squeeze to remove excess moisture, then proceed with the recipe for marinating and baking.
Make the tofu chicken; Press the tofu If you haven’t already, tear the tofu organically with your hands.
Add the tofu to a bowl and add the ginger garlic paste, lemon juice and oil and toss well to coat.
Add all the spices and cornstarch to a small bowl and mix really well. Sprinkle the mixture 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 crisp to preference.
Meanwhile, make your sauce; Add oil to a large skillet over medium heat. Add onion and a good pinch of salt. Cook until the onions are evenly golden brown. Stir occasionally and add a splash of water to distribute the heat evenly so the onions brown evenly.
Mix it well with ginger garlic paste and green chillies. Add all the spices and 2-3 tbsp of water.
Mix really well and cook for a minute to fry the spices and cook the ginger garlic paste.
Mix tomato puree and coconut milk. Bring to a boil.
Once the sauce boils consistently, mix really well. Taste and adjust the salt and flavor. Then add fenugreek leaves, vegan butter and baked tofu. Toss well to coat and turn off the heat.
Garnish with some garam masala, chaat masala, coriander leaves, and chopped green chilies. Serve with roti, naan, flat bread or rice.
storage
Store in a sealed container in the refrigerator for up to 3 days.