Vegan Butter Chicken (Butter Tofu Recipe) - Running on Real Food (2024)

Quick Note: I did not do any tofu preparation for this recipe but if you’d like to add texture and crispiness, you can pan-fry or bake the tofu before adding to the sauce at the end.

To pan-fry the tofu, use this cashew tofu stir fry recipe, to bake the tofu, use this peanut tofu bowl recipe.

Step 2: Make the cashew cream.

Add the drained cashews and milk to a high-speed blender and blend on high until completely smooth and creamy. I used almond milk for an extra-creamy consistency but you can also just use water.

You may need more than 1/2 cup of liquid. We’re looking for a heavy cream consistency.

Quick Tip: To substitute coconut milk, replace the cashews and milk with about 1-1.5 cups of full-fat coconut milk. Coconut milk is not traditionally used in butter chicken but it can be used if you can’t do cashews.

Step 3: Cook the onion, garlic and ginger.

Heat the coconut oil, or another cooking oil of choice, in a large skillet over medium heat. When you’re ready, add the onion, garlic and ginger and cook for 4-5 minutes, stirring often.

Step 4: Toast the spices.

Add all of the spices to the pan and cook for 1-2 minutes to toast, stirring constantly.

Step 5: Finish the sauce.

Add the maple syrup and canned diced or crushed tomato to the pan. Add the cubed tofu and pour in the cashew cream.

Simmer the butter chicken for about 10 minutes over medium-low heat.

Serve your delicious butter tofu over your favourite rice and topped with fresh cilantro.

Can I make this recipe soy-free?

Yes. To make this recipe without tofu, substitute 1 19 oz. can or about 2.5 cups of cooked chickpeas for the tofu.

Can I use coconut milk instead of cashews?

Yes. To use coconut milk instead of cashew cream, substitute 1 cup of full-fat coconut milk for the cashews and milk.

Storing Instructions

• Let cool before storing.
• Butter tofu stores well in the fridge in a sealed container for up to 5 days.
• Reheat in a saucepan on the stovetop over low heat or in the microwave until heated through.

Ingredients

• 1/2 cup raw cashews + 1/2 cup unsweetened almond milk or water
• 1 tbsp coconut oil (use vegetable stock or water if you prefer)
• 1 tbsp fresh ginger, minced
• 3 clove garlic, minced
• 1 medium white onion, finely diced
• 2 tsp mild chili powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp pure maple syrup
• 1 – 28 oz can diced tomatoes, with the juice
• 1 package organic firm or extra firm tofu, pressed and cubed
• salt and pepper, to taste

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1. Press Tofu (Optional): Press the tofu for 20-30 minutes. You can either wrap the block of tofu in a dish cloth and place a heavy object on it or use a tofu press. This step is optional but helps to squeeze out excess liquid so the tofu can absorb more flavour.
2. Soak Cashews: While the tofu is soaking, add the cashews to a bowl and cover with boiled water. Let them soak for 20-30 minutes. This can also be done ahead of time and soaked as long as overnight.
3. Blend Cashew Cream: Drain the cashews to a high-speed blender with the plant-based milk. Blend on high until completely smooth and creamy. You may need more than 1/2 cup liquid. We’re looking for a heavy creamy consistency. You should be able to pour it from the blender, so adjust accordindly.
4. Saute Aromatics: Heat the coconut oil over medium heat in a large skillet. Add the ginger, garlic and onion and cook for 4-5 minutes, stirring frequently, until softened.
5. Toast Spices: Add all of the ground spices: chili powder, turmeric, coriander, cumin and cinnamon. Stir constantly for another 1-2 minutes to “toast” the spices.
6. Add Liquids and Tofu: Add the diced tomatoes, maple syrup, cubed tofu and cashew cream mixture from the blender. Mix well and simmer uncovered for 10 minutes over medium-low heat.
7. Season and Serve: Taste and season with salt and pepper, if needed. Serve over rice and topped with chopped fresh cilantro and lime wedges on the side.

If you have a high-speed blender like a Vitamix or Blendtec, you can skip soaking the cashews but I’d still recommend at least a quick soak for the creamiest result. If you do not have a powerful blender, I’d recommend soaking them for at least 30 minutes in boiled water up to overnight to achieve a smoother texture. The cashew and milk mixture can be substituted with 1 cup full-fat coconut milk.

To keep this recipe simple, there is not preparation for the tofu. If you’d like to bake or pan-fry the tofu for more texture, break into small chunks after pressing and toss with 1 tbsp cornstarch, salt and pepper. Either pan-fry in a bit of oil over medium-high heat until crispy on all sides or bake spread out on a baking sheet at 400 F for 25-30 minutes until brown and crispy.