Incredible, vegan "butter chicken style" tofu ready in less than 30 minutes. This is so easy to make for a quick weeknight dinner!

Easy Vegan Butter Chicken

raw cashews + 1/2 cup unsweetened almond milk

tbsp coconut oil (use vegetable stock

tbsp fresh ginger, minced

garlic,

white onion, finely diced

tsp mild chili powder

tsp turmeric

tsp coriander

tsp cumin

cinnamon

tbsp maple syrup

salt and pepper,

Place the raw cashews and almond milk in a high speed blender and mix until completely smooth. Set aside.

In a large pan, heat the coconut oil over medium heat.

Add the ginger, garlic and onion and cook for 5 minutes while stirring.

Add all the spices and cook for a few more minutes.

Add the diced tomatoes, maple syrup, cubed tofu and cashew mixture. Mix well and simmer for 10 minutes.

Love it! I didn't blend the cashews finely enough with the coconut milk, so  the cashew cream was a bit grainy. I'll have to pay more attention to that step next time.

I would double the spices (except the cinnamon) and add a few cardamom seeds.
Reduce the tomato by 1 cup (8 oz.) and add another 1/2 c of the cashew cream.
This tastes much better if the tofu settle sin the sauce for at least a couple of hours or overnight.
Also, because of the absence of most of the ingredients that make butter chicken, butter chicken - I'd call it something else, because it really doesn't taste like butter chicken.  It's a tasty veg. dish for sure, but don't expect it to satisfy your craving for something that's usually loaded with cream, butter and chicken.

This recipe is SO GOOD and one of our family favorites. I've made it multiple times and this is what makes it the best for us - bring cashews to a boil and let them sit in hot water while the tofu presses. Rinse and add 1/2 cup more water than the recipe calls for in the blender and it makes a delightfully creamy sauce with minimal time. I use 15oz can of tomatoes and since we're not vegan I also add about 2-3 tbsp of real butter to the sauce while everything simmers. The flavor is DELICIOUS! Thank you for sharing.

Ah one of my favourite recipes, we do this fairly often and enjoy it every time! I tend to do extra coriander and chilli, and let it simmer a bit longer. If the texture of the tofu is too soft, I'd recommend baking it first :)
Also great for lunch the next day

My family loved this! The only changes I made were to add 3/4 tsp salt to the curry on the 6th step, and to coat the tofu in 3 tbsp soy sauce, and 2 tbsp cornstarch and then bake the pieces at 350°C for 20 minutes (flipping halfway though). Thanks for the great recipe Deryn! 

https://content.jwplatform.com/videos/&rdquo;rTSu0sq3&Prime;.mp4

easy vegan butter chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Author : Deryn Macey

Ingredients

Instructions

Top Similar Recipes from Across the Web

Easy Vegan Butter Chicken (Butter C...

Easy Vegan Brown Butter

Easy Vegan Butter Cookies

Vegan Butter Chicken

Vegan Butter Chicken

Vegan Butter Chicken

Vegan Butter Chicken

Vegan Butter Chicken

Vegan Butter Chicken

Easy Butter Chicken

Easy butter chicken

Easy Butter Chicken

Easy butter chicken

Easy Butter Chicken

Easy butter chicken

Vegan Butter Chicken Recipe

Easy Indian Butter Chicken

EASY INDIAN BUTTER CHICKEN