Vegan Butter Tofu

Vegan butter chicken made with tofu on top of white rice and sprinkled with cilantro on a plate.

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4.75 from 59 votes

This incredible vegan butter tofu features tofu in a silky cashew tomato sauce and is delicious served over rice.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Indian

Diet: Vegan

Servings: servings

Author: Deryn Macey

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.

Video

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.

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