Vegan Butter Chicken with Tofu and Cashew Cream Sauce

A delicious and satisfying plant-based version of the classic Butter Chicken, featuring tofu and a creamy cashew-based sauce. Perfect for a comforting and flavorful vegan dinner.

Prep Time

20 minutes

Total Time

55 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.42/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1block (14-16 oz)Extra-firm Tofu(Pressed to remove excess water)

£3.00

2tablespoonsOlive Oil(For sautéing)

£0.20

1mediumOnion(Chopped)

£0.50

4clovesGarlic(Minced)

£0.30

1tablespoonGinger(Grated)

£0.25

1cupCashews(Raw, soaked in hot water for at least 30 minutes (or overnight))

£2.50

1can (28 oz)Diced Tomatoes(Undrained)

£1.20

2tablespoonsTomato Paste

£0.15

2teaspoonsGaram Masala

£0.25

0.5teaspoonTurmeric Powder

£0.05

0.5teaspoonChili Powder(Adjust to taste)

£0.05

1teaspoonCumin Powder

£0.05

0.5teaspoonSmoked Paprika

£0.10

1tablespoonMaple Syrup(Or other sweetener)

£0.20

0.5cupVegetable Broth

£0.15

to tasteSalt

£0.01

0.3cupFresh Cilantro(Chopped, for garnish)

£0.40

2tablespoonsVegan Butter(Optional, for extra richness. Melted into the sauce at the end.)

£0.30

Total Cost

£9.66

£2.42 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Cut the pressed tofu into 1-inch cubes.
2.
Toss the tofu cubes with 1 tablespoon of olive oil, a pinch of salt, and a pinch of turmeric powder. Spread them out on a baking sheet and bake for 20-25 minutes, or until golden brown and slightly crispy, flipping halfway through.
3.
While the tofu is baking, prepare the cashew cream sauce. Drain the soaked cashews and add them to a blender or food processor along with the diced tomatoes (with their juice), tomato paste, maple syrup, and vegetable broth. Blend until completely smooth and creamy. You may need to add a little more vegetable broth if it's too thick.
4.
In a large skillet or pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
5.
Stir in the garam masala, turmeric powder, chili powder, cumin powder, and smoked paprika. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
6.
Pour the cashew cream sauce into the skillet and bring to a simmer. Season with salt to taste.
7.
Gently fold in the baked tofu into the sauce. Simmer for 10-15 minutes, allowing the tofu to absorb the flavors of the sauce.
8.
Optional: Stir in the vegan butter at the end for added richness.
9.
Garnish with fresh cilantro and serve hot with rice or naan.

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My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

45g

17% of RDA

Fat

51g

73% of RDA

Protein

29g

58% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

17 g

19% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, roast the spices in a dry pan for a minute or two before adding them to the onion mixture.

Adjust the amount of chili powder to your desired spice level.

If you don't have time to soak the cashews, you can boil them for 10-15 minutes to soften them.

Serve with basmati rice or naan bread for a complete meal.

Garnish with a dollop of vegan yogurt or cream for extra richness.

Cooking Equipment

Oven

Large Skillet or Pot

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, roast the spices in a dry pan for a minute or two before adding them to the onion mixture.

Adjust the amount of chili powder to your desired spice level.

If you don't have time to soak the cashews, you can boil them for 10-15 minutes to soften them.

Serve with basmati rice or naan bread for a complete meal.

Garnish with a dollop of vegan yogurt or cream for extra richness.

Vegan Butter Chicken with Tofu and Cashew Cream Sauce

Ingredients

Instructions