Vegan Butter Chicken

If you're an Indian food lover, Butter Chicken is likely one of your top favorite dishes. This veganized version will have your mouth watering. You'll be making double batches on the regular!!

Course Main Course

Cuisine Indian

Keyword vegan butter chicken, vegan butter chicken recipe, vegan indian recipe

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 285kcal

Author World of Vegan

Ingredients

Tofu

14 ounces firm or extra firm tofu 1 standard package (cut into bite-sized cubes)
2 teaspoons fresh grated ginger
1 clove garlic minced
2 teaspoons olive oil
2 teaspoons lemon juice
1 teaspoon nutritional yeast
½ teaspoon paprika
½ teaspoon garam masala
½ teaspoon turmeric
¼ teaspoon salt

Sauce

2 teaspoons olive oil
⅓ cup yellow onion roughly chopped
2 medium cloves garlic minced
1 teaspoon fresh grated ginger
2 very large tomatoes diced into small chunks
1 tablespoon nutritional yeast
2 teaspoons turmeric
½ teaspoon paprika
½ teaspoon garam masala
¼ cup cashews
1 cup water
2 tablespoons granulated sugar
salt and pepper to taste

Instructions

Preheat your oven to 425 degrees F and grease or line a small baking tray with parchment and set aside.
Begin by preparing the tofu. Slice the tofu into cubes. In a small bowl, whisk together the ginger, garlic, oil, lemon juice, and spices. Add the tofu to the marinade and coat the tofu evenly. Transfer the tofu along with the marinade to the pan and bake for 30 minutes.
While the tofu is baking, prepare the sauce. In a large pan or pot, add olive oil and saute the onions, garlic, and ginger over medium heat for a few minutes.
Add the diced tomatoes to the pan along with the nutritional yeast, turmeric, garam masala, paprika, salt, and pepper. Stir to combine and cook down for about 7-10 minutes.
In a blender, blend the cashews with the water until smooth. Add the sauce from your pot into the blender and blend for about 30 seconds on low speed. You don’t want to make the sauce completely smooth as you want to leave some texture.
Transfer the sauce back to the pan. Add the sugar (it will balance out the spices). Season with salt and pepper, and adjust any seasonings to taste. Simmer the sauce on low heat for about 5 minutes so it can thicken.
When the tofu is finished baking, add it to the sauce and stir to combine. This recipe is delicious served over basmati rice with a bit of cilantro. Enjoy!

Nutrition