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!!
Prep Time25 minutesmins
Cook Time30 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 3
Calories: 285kcal
Author: World of Vegan
Ingredients
Tofu
14ouncesfirm or extra firm tofu1 standard package (cut into bite-sized cubes)
2teaspoonsfresh grated ginger
1clovegarlicminced
2teaspoonsolive oil
2teaspoonslemon juice
1teaspoonnutritional yeast
½teaspoonpaprika
½teaspoongaram masala
½teaspoonturmeric
¼teaspoonsalt
Sauce
2teaspoonsolive oil
⅓cupyellow onionroughly chopped
2medium clovesgarlicminced
1teaspoonfresh grated ginger
2very largetomatoesdiced into small chunks
1tablespoonnutritional yeast
2teaspoonsturmeric
½teaspoonpaprika
½teaspoongaram masala
¼cupcashews
1cupwater
2tablespoonsgranulated sugar
salt and pepperto taste
Instructions
Preheat your oven to 425 degrees F and grease or line a small baking tray with parchment and set aside.
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.
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.
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.
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.
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.
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!