Creamy Vegan Butter 'Chicken' with Tofu
Prep
20m
Cook
35m
Total
55m
Serves
4
Cal
450
“Indulge in the rich, aromatic flavors of a classic butter chicken, made entirely plant-based and utterly delicious!”
Indulge in the rich, aromatic flavors of a classic butter chicken, made entirely plant-based and utterly delicious! Inspired by Indian flavors, this worth-the-wait creamy vegan butter 'chicken' with tofu comes together with just a handful of ingredients and yields 4 generous servings. At 450 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 55 minutes (20 min prep, 35 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Preheat oven to 400°F (200°C). Toss the pressed and cubed tofu with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread in a single layer on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and slightly firm. Alternatively, pan-fry until golden.
- 2
While tofu bakes, melt 1 tablespoon of vegan butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 4
Stir in the garam masala, turmeric, cumin, and cayenne pepper. Cook for 30 seconds, stirring constantly, until aromatic.
- 5
Pour in the crushed tomatoes and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
- 6
If using, drain the soaked cashews and add them to a blender along with the tomato mixture from the pot. Blend until completely smooth and creamy. (Alternatively, you can skip the cashews and just blend the sauce).
- 7
Return the smooth sauce to the pot. Stir in the coconut milk, remaining 1 tablespoon of vegan butter, and maple syrup. Season with salt and pepper to taste.
- 8
Add the baked tofu to the sauce and gently stir to coat. Simmer for another 5-10 minutes to allow the tofu to absorb the flavors.
- 9
Garnish with fresh cilantro and serve hot with basmati rice or warm naan bread. Enjoy your comforting plant-based feast!
Pro Tips
This recipe packs 25g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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