Description
This Vegan Butter Tofu recipe offers a rich, creamy, and flavorful plant-based alternative to traditional butter chicken. Featuring a cashew cream base infused with warming spices such as turmeric, coriander, and cinnamon, it combines cubed, lightly pressed tofu simmered in a spiced tomato sauce. Ready in just 25 minutes, this dish is perfect for a quick, nutritious, and comforting meal served over rice.
Ingredients
Cashew Cream
- 1/2 cup raw cashews
- 1/2 cup unsweetened almond milk or water (adjust as needed)
Main Dish
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, minced
- 3 cloves 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
- 1 package organic firm or extra firm tofu, pressed and cubed
- Salt and pepper, to taste
Instructions
- Press Tofu (Optional): Wrap the block of tofu in a dish cloth and place a heavy object on it for 20-30 minutes, or use a tofu press. This step helps extract excess moisture so the tofu absorbs more flavor during cooking.
- Soak Cashews: Place raw cashews in a bowl and cover them with boiling water. Let them soak for 20-30 minutes to soften. This can also be done in advance and soaked overnight for convenience.
- Blend Cashew Cream: Drain the soaked cashews and add them to a high-speed blender with 1/2 cup unsweetened almond milk or water. Blend on high until very smooth and creamy, adjusting the liquid quantity if needed to create a pourable, thick cream.
- Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add minced ginger, garlic, and diced onion. Cook for 4-5 minutes, stirring frequently, until the onion becomes soft and translucent.
- Toast Spices: Stir in chili powder, turmeric, coriander, cumin, and cinnamon. Continuously stir for 1-2 minutes to toast the spices and release their aroma.
- Add Liquids and Tofu: Pour in the canned diced tomatoes, maple syrup, cubed tofu, and cashew cream. Mix everything thoroughly, then reduce heat to medium-low and let it simmer uncovered for 10 minutes to meld flavors and slightly thicken the sauce.
- Season and Serve: Taste and adjust seasoning with salt and pepper as desired. Serve the vegan butter tofu hot over steamed rice, garnished with chopped fresh cilantro and lime wedges on the side for extra brightness.
Notes
- Pressing tofu is optional but recommended for better texture and flavor absorption.
- Cashews can be soaked overnight to reduce active prep time.
- Adjust the amount of chili powder to control the spiciness according to your preference.
- Serve with steamed basmati or jasmine rice for an authentic experience.
- Leftovers keep well refrigerated for 3-4 days and reheat gently on stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan Indian-inspired
