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Creamy Vegan Butter Chicken Recipe with Cashew Tomato Sauce

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A rich and creamy vegan butter chicken made with tofu and a luscious cashew tomato sauce, perfect for a comforting and satisfying plant-based meal.

Ingredients

Scale
  • 14 oz firm tofu, pressed and cubed
  • 1/4 cup chickpea flour
  • Salt and pepper to taste
  • 1 cup raw cashews, soaked for at least 2 hours or overnight
  • 1 (14 oz) can crushed tomatoes
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder or smoked paprika (adjust to taste)
  • 1 teaspoon maple syrup or agave nectar
  • Salt to taste
  • 1/2 cup water or vegetable broth (adjust for sauce consistency)
  • Fresh cilantro leaves, chopped (for garnish)
  • Optional: 1 tablespoon lemon juice
  • Optional: 1 tablespoon vegan butter or coconut oil

Instructions

  1. Press the firm tofu by wrapping it in a clean kitchen towel and placing a heavy pan on top for 15-20 minutes. Cut into roughly 1-inch cubes.
  2. In a bowl, mix chickpea flour with a pinch of salt and pepper. Toss tofu cubes gently in the flour mixture until evenly coated.
  3. Heat 1-2 tablespoons of oil in a large skillet over medium heat. Add tofu cubes in a single layer and cook for 3-4 minutes on each side until browned. Remove and set aside.
  4. Soak raw cashews in water for at least 2 hours or overnight. If short on time, soak in hot water for 30 minutes.
  5. In the same skillet, add more oil if needed. Sauté chopped onions over medium heat until translucent and slightly golden, about 5-6 minutes. Add minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
  6. Stir in garam masala, cumin, coriander, turmeric, and chili powder. Toast spices gently for about 1 minute.
  7. Drain soaked cashews and combine in a blender with crushed tomatoes, sautéed onion-spice mixture, maple syrup, and 1/2 cup water or vegetable broth. Blend until smooth and creamy, adjusting liquid for desired consistency.
  8. Pour the blended sauce back into the skillet and bring to a gentle simmer over low heat. Cook for 8-10 minutes, stirring occasionally, until sauce thickens and flavors meld.
  9. Gently fold the cooked tofu cubes into the sauce and warm together for 3-5 minutes.
  10. Taste and adjust salt. Add a squeeze of lemon juice and stir in vegan butter or coconut oil if using. Garnish with chopped fresh cilantro before serving.

Notes

Press tofu well to ensure a crispy texture. Soak cashews overnight for the creamiest sauce. Toast spices gently to avoid burning and enhance flavor. Adjust sauce thickness with water or broth as needed. Use chickpea flour for a gluten-free coating. Optional additions include lemon juice and vegan butter for extra richness.

Nutrition

Keywords: vegan butter chicken, cashew tomato sauce, tofu recipe, plant-based, dairy-free, gluten-free, comfort food, easy vegan dinner

Find it online: https://blingbite.com/creamy-vegan-butter-chicken-recipe-with-cashew-tomato-sauce-easy-and-delicious/