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Vegan Butter Chicken | Indian Food Recipe | World of Vegan | #vegan #butter #chicken #indian #food #recipe #worldofvegan

Vegan Butter Chicken

  • Author: World of Vegan
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 3 Servings 1x
  • Category: Main Course
  • Method: Stove
  • Cuisine: Indian
  • Diet: Vegan

Description

If you’re an Indian food lover, Butter Chicken is likely one of your top favorite dishes. This veganized version will have your mouth watering. You’ll be making double batches on the regular!!


Ingredients

Scale

Tofu

  • 14 oz of firm or extra firm tofu (one standard package) (cut into bite-sized cubes)
  • 2 teaspoons of fresh grated ginger
  • 1 clove of garlic (minced)
  • 2 teaspoons of olive oil
  • 2 teaspoons of lemon juice
  • 1 teaspoon of nutritional yeast
  • ½ teaspoon of paprika
  • ½ teaspoon of garam masala
  • ½ teaspoon of turmeric
  • ¼ teaspoon of salt

Sauce

  • 2 teaspoons of olive oil
  • ⅓ cup of yellow onion (roughly chopped)
  • 2 medium cloves of garlic (minced)
  • 1 teaspoon of fresh ginger (grated)
  • 2 very large tomatoes (diced into small chunks)
  • 1 tablespoon of nutritional yeast
  • 2 teaspoons of turmeric
  • ½ teaspoon of paprika
  • ½ teaspoon of garam masala
  • ¼ cup of cashews
  • 1 cup of water
  • 2 tablespoons of granulated sugar
  • salt and pepper (to taste)

Instructions

  1. Preheat your oven to 425 degrees F and grease or line a small baking tray with parchment and set aside.
  2. Begin by preparing the tofu. Slice the tofu into cubes. In a small bowl, whisk together the ginger, garlic, oil, lemon juice, and spices. Add the tofu to the marinade and coat the tofu evenly. Transfer the tofu along with the marinade to the pan and bake for 30 minutes.
  3. While the tofu is baking, prepare the sauce. In a large pan or pot, add olive oil and saute the onions, garlic, and ginger over medium heat for a few minutes.
  4. Add the diced tomatoes to the pan along with the nutritional yeast, turmeric, garam masala, paprika, salt, and pepper. Stir to combine and cook down for about 7-10 minutes.
  5. In a blender, blend the cashews with the water until smooth. Add the sauce from your pot into the blender and blend for about 30 seconds on low speed. You don’t want to make the sauce completely smooth as you want to leave some texture.
  6. Transfer the sauce back to the pan. Add the sugar (it will balance out the spices). Season with salt and pepper, and adjust any seasonings to taste. Simmer the sauce on low heat for about 5 minutes so it can thicken.
  7. When the tofu is finished baking, add it to the sauce and stir to combine. This recipe is delicious served over basmati rice with a bit of cilantro. Enjoy!

Keywords: vegan butter chicken, indian dinner, indian stew, vegan curry