Description
This incredible vegan butter chicken features tofu in a silky cashew tomato sauce and is delicious served over rice.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 307
- Sugar: 7.5 g
- Sodium: 377 mg
- Fat: 20 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 15 g