This gluten-free and vegan butter chicken is sure to become a new dinner favourite! It’s made with tofu instead of chicken and wonderfully rich cashew cream instead of dairy. Serve over rice for a hearty, filling and flavourful plant-based meal.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
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1/2 cup raw cashews + 1/2 cup unsweetened almond milk or water
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1 tbsp coconut oil (use vegetable stock or water if you prefer)
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1 tbsp fresh ginger, minced
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3 clove garlic, minced
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1 medium white onion, finely diced
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2 tsp mild chili powder
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1 tsp ground turmeric
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1 tsp ground coriander
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1/2 tsp cumin
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1/2 tsp cinnamon
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1 tbsp pure maple syrup
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1 – 28 oz can diced tomatoes, with the juice
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1 package organic firm or extra firm tofu, pressed and cubed
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salt and pepper, to taste
Instructions
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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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