Vegan Chicken Changezi - marinated baked tofu chunks are simmered in a rich, mild tomato coconut sauce to create a vegan version of the popular spicy chicken dish chicken changezi. Vegan & Gluten-free + Soy-free Option.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

For the “chicken” tofu:

  • 14 ounces firm or extra firm tofu (pressed for 10 minutes, see Soyfree options in notes)
  • 1 tablespoon ginger garlic paste or you can use finely minced ginger and garlic
  • 2 teaspoons lemon juice
  • 2 teaspoons 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 use 1/2 teaspoon cayenne
  • 2 teaspoons cornstarch (or tapioca starch)
  • 1/2 teaspoon Freshly ground black pepper

For the sauce:

  • 2 teaspoons oil
  • 1 1/4 cups of chopped red onion or 1 medium/large onion chopped
  • 1 tablespoon ginger garlic paste or you can use finely minced ginger and garlic
  • ½ hot green chili such as serrano (finely chopped)

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 canned tomato puree 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 or omit if you don't have it
  • 1 teaspoon vegan butter

For garnish:

  • 1 green chili (thinly sliced)
  • Generous pinch of chaat masala or garam masala
  • Chopped cilantro

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.