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Vegan Butter 'Chicken' with Baked Tofu
40 min
Main
Servings
Total
40 minPrep
15 minCook
25 minContains
soy
tree nut
Swap out
gluten
Free from
peanut
sesame
Ingredients
Baked tofu
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16 oz (450g)firm tofu, pressed, cut into 1 cm cubes
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½ cups (130g)unsweetened soy yogurt
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1 tsp (2g)ground cumin
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1 tsp (1.9g)ground coriander
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½ tspground turmeric
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1 pinchsalt
Vegan butter chicken sauce
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¼ cups (32g)raw cashews
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1 Tbsp (15ml)vegetable oil
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5garlic cloves, minced
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1large onion, chopped
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1jalapeño, seeds removed, minced
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2 tsp (4g)freshly grated ginger
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1½ Tbsp (8g)ground coriander
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1½ Tbsp (9g)ground cumin
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1 tsp (6g)salt
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¼ tspcayenne pepper
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1⅔ cups (400g)canned diced tomatoes
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¼ cups (65g)tomato paste
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1⅔ cups (400ml)canned full-fat coconut milk
Serves well with
Make your own
Directions
- Soak the raw cashews in boiling water to soften. Set aside.
- Line a baking tray and preheat the oven to 400°F (205°C)*.
- Add all the baked tofu ingredients to a large bowl and mix.
- Transfer to the baking tray and bake for 15 - 20 minutes, stirring once or twice. Keep an eye on it to prevent burning.
- Meanwhile, add the oil, garlic, onion, jalapeño, and ginger to a large pot on high heat. Cook until lightly golden.
- Add in the spices and cook for 1 more minute, stirring throughout to toast them.
- Then add the remaining curry ingredients, including the drained cashews.
- Blend everything using an immersion blender or transfer to a standing blender to blend until smooth. Let simmer on low, and cover with a lid.
- Once the tofu is golden, remove it from the oven and add it to the pot. Give it a gentle stir.
- Serve with naan or rice. Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Keep in an airtight container in the fridge for up to 3 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 30%
• vegan naan
Proteins 31%
• firm tofu
• unsweetened soy yogurt
• raw cashews
Fruits & Veggies 39%
• garlic clove
• large onion
• jalapeño
• freshly grated ginger
• canned diced tomatoes
• tomato paste
Calcium
• firm tofu
• unsweetened soy yogurt
Fat
• raw cashews
• vegetable oil
• canned full-fat coconut milk
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
just wow!😍
For a pretty quick butter tofu it really packs a lot of flavour. Loved it and will definitely make it again.
This was so good! A very nice balance of flavors.
One of my fav pick up limes recipes! I usually double the amount of tofu for the perfect tofu to sauce ratio
This is a really amazing recipe. I love it
Doesn't need many ingredients and tastes magnificent! I did not use a processor and just chopped the cashews instead, which also worked well.
I adore it! The recipe is one of our favorites and we cook it nearly once a week. Besides, this is our “convince non-vegans” meal.
I use vegan chicken pieces instead of tofu for a more authentic consistency. The marinade always works out perfectly. Even my non-vegan mother loved the meal and said she wasn’t able to make out any difference.
Delicious, for a faster dinner I substituted cooked chickpeas for tofu and my kids love it.
Love it! A favorite of ours, thank you!
The tofu wasn’t the best but the sauce is heavenly 😍
Amazing and easy recipe!
The cream is very tasty with the spice mix
Really good! I swapped out cayenne pepper for paprika since I didn’t have it and swapped out tofu for seitan. It was still very good and easy to make 🤤🤌
One of my favourite recipes, my go-to when cooking for non vegans.
🙌🙌
One of my favourite go-to recipes. Quick, simple, easy to meal prep, and generally low energy. Lots of swappable ingredients as well and you can add near anything for more veg or protein. The base of it is very versatile.
Incredibly good!! Takes some time to make, but very much worth it.
Three things I learned while making this:
1. It’s really important to squeeze the water out of the tofu. (I did, sort of, but I should have worked harder at it. It took extra time for the tofu to bake as a result.)
2. A red dried chili instead of a jalapeño works fine - very nice spice level. (Just took it out before blending.)
3. Don’t be like me and lift the immersion blender while it’s running! :)
Every recipe we taste is perfect. I wasn't sure of the success of this one with my daughter who doesn't really like tofu and coconutmilk, but she loved it! So thank you very much for all those recipes!
This recipe is amazing and will be making an appearance in our regular rotation. Nailed it!
Sooo good!!
This is an incredible recipe!!! It’s going into our regular tofu rotation and I can’t wait to share it with friends!
This butter tofu recipe was absolutely delicious! The sauce was rich, flavorful, and perfectly spiced. I did need to add a touch of extra sugar to balance the acidity of my tomatoes. The baked tofu worked great, though I think it could be fun to try this with seitan for a different texture next time. Overall, this is a fantastic recipe. Definitely one I'll be making again!
It was really nice! But do not make the mistake of using low-fat coconut milk. It will not turn out the same…
I make it once a week now and it is the absolute best dish in my entire repertoire. I love it <3
Mmmm this curry is so good, in my opinion PUL's best curry! I have been making this dish for years ever since I saw it on your YouTube video. Also a big hit when people come over for dinner. I personally love tofu but for my tofu hating friends I made it with mock chicken and that worked great. Best served with your homemade naan recipe to soak up all the delicious sauce. 😍
Amazing! The second time I made it I added a veggie stock cube and cooked lentils after I’d blended the sauce.
I love this recipe, have made it multiple times!
So delicious 🥰
This was delicious! Easy and quick to make.
Super tasty and came together quickly. I made it with the PUL seitan instead of tofu since I had just made a batch and it worked great! Will definitely make it again. 😋
I would give this more than 5 stars if I could!!!! We loved it💗
Absolutely delicious! Thanks so much. I didn’t have any coconut milk so used some soya milk instead.
Wow, I didn’t expect it to be THIS good!
Thanks for this great recipe! Will definitely make it again.
Love this one, my partner and I have made it many times now. We tend to air-fry the tofu simply with oil, salt and pepper as we found most of the flavour comes from the curry itself (saves us a lot of time too!).
Tofu die Not Turn out so good but still a good recipe we will do again 😋
I just made this!!!!!
This is great!
Amazing recipe! Made it for 10 people and everyone very much enjoyed it!
An absolute staple in our home. We even introduced it to our son at around 6 months old (salt & agave reduced). He's now two years old and it's still one of his favourites.
This was absolutely delicious! This one will definitely be showing up on our menu again soon! 10/5 stars🌟
We love this recipe and cook it regularily.
Another wonderful recipe! We loved it!
The best vegan buttet ‘chicken’! This was so easy to make. Definitely going to be one of our regulars! Thank you so much
Another crowd pleaser! We don’t have an immersion blender so instead I blended the cashews with a bit of coconut milk and water in a blender and it worked a treat! Came out deliciously creamy. Also added in a few extra veggies that we had in the fridge (sweet potato, zucchini, mushrooms and kale) for some extra goodness! This one will definitely be added to the regular rotation 👍
An absolute hit at home. Thank you. I have made this curry multiple times with the homemade naan and it really is one of the best curry recipes I have ever come across with.
All the recipes in the app are amazing 😍
Thank you ❤️
Great recipe. I just have finished to translate it and copy it in my personal recipe collection. As we cannot eat cashews I substitute those with almonds that also works fine.
Easy, delicious - another PUL curry hit! 🥘 Love the tofu cooked in yogurt - wow. Always bringing me to new culinary heights. Thank you 🙏🍋🟩
This is phenomenal!! First time attempting indian food, and i am very impressed at how easy and flavorful it turned out to be!
Delicious!
Made this yesterday for lunch! My picky four year old loved it! 🤣 Actually, the entire family loved it! Will definitely make it again. Could the tofu be air-fried?
Amazing recipe, the sauce is just perfect! So so yummy
I love Indian food a this is so delicious✨
This was amazing. I could’ve eaten just the sauce and rice. So so good!!
Absolutely love this receipt, I’ve made is so many times already — it’s so flavorful and easy to make. One that I keep coming back to!
Amazing! A regular in my household! <3
Loved it :) But I did modify it a little bit - added spinach for extra veg. Also as I have a whole cupboard of whole spices, so I toasted 5 crushed cardamon pods and some cumin, mustard and coriander seeds in oil, before adding onion. Will definitely be cooking it again! I think also big chunks of zucchini would be lovely in this.
It was DELICIOUS!!! 🤩
DEFINITELY I will make it again!!!
So delicious, one of my favourite recipes on the app so far. Tastes a lot like how I remember butter chicken to taste. I didn’t have agave syrup so I swapped it for maple syrup and it worked great. 😋
Super 👍
Love the yoghurt marinade baked tofu. Easy and delicious
Also soy cream works perfectly if you want to reduce coconut milk consumption
This is one of your best dishes, easy, so much flavour ( I confess that I always add slightly more spices than recommended 😅). Honestly it's something I want to do in a dinner party because I know everyone will enjoy it vegan or not!!
This is a comforting, creamy, and tasty dish. I've made this a few times now and I love the richness of it. I cut the spices down a fair bit as I felt there were too many warming spices and now it's perfect. I had it with cous cous for a change too and the texture worked well. Thank you for another great recipe ☺️
Can I freeze this?
So good! Tastes exactly like the curry’s at my favourite Indian restaurant 🥰
Really good! Easy to make and delicious!
Tastes exactly like it does in the restaurants! Really great . The tofu I used crumbled instead of staying in perfect cubes, but still great. Next time I’d like to try the recipe for homemade naan, which always seems a bit intimidating, but wanna give it a stab
Really good 🤤
10/10
This was absolutely delicious! I added some powdered vegetable broth for additional umami and salty flavor. We devoured it and even the kids didn’t complain
This was the first time I’ve ever made tofu and I did it with this recipe. My daughter and I really enjoyed the flavor I like that it had a little kick to it but was not spicy at all. The only thing I recommend to anyone who is making tofu for the first time ever Google how to prepare tofu before cooking it in glad I did because I didn’t know that you had to remove water from it but everything else was real easy and very flavorful
Absolutely DIVINE! 😍🥰
I can’t stop making this recipe over and over again! Just love how flavourful and creamy it is. This time I also made the vegan naan and OMG it’s THE best combination 😍 can only recommend.
I also did it with oat based cooking cream instead of coconut milk (for a bit less fat) and it turns out pretty yummy as well ☺️
Such a creamy and flavourful sauce🥰This recipe convinced my non-vegan family.
Amazing recipe, it was so fun to cook and so delicious! Also made the naan bread to it. It is certainly going to be one of my staple recipes🤩
Excellent recipe. I tend to make it with Seitan rather than Tofu though. I once made it non vegan for people who eat meat and they enjoyed the sauce very much too.
This is my first recipe I follow while using the app. I decided to tempeh instead of tofu and the result is absolutely delicious! Nobody at the table asked for chicken anymore 🙈
Made this for dinner tonight - it was absolutely delicious!!! My husband had a second plate!! We added a few baby potatoes cut into quarters and cooked it in the sauce with the tofu and it was wonderful 😅
Tried another recipe with tofu and turned out beautifully. Used up my remaining kale and arugula mix by adding to the pot.
Even though I accidentally turned off my oven. Turned it back on to crisp up that tofu.
Definitely make again.
Wow! I can't believe I made this! It was not complicated! I also made the bread that goes with it. I need to leave a review for that too. I'm learning so much and I'm so proud of myself! Thank you for helping me cook healthier food!
It was creamy and so tasty and an instant hit with my non-vegan friends. The curd we get in my region is sweeter, so I added lemon to make it a tad bit sour. But overall, the recipe was so good. And I have a problem with being distracted with a lot of things and overwhelmed in the kitchen. So, the tick mark option on the menu was so ingenious to keep track of the action items done and move ahead in the recipe. Thank you!
My first recipe of the app :) delicious!
Amazing recipe!
Does the calorie count include the naan/rice?
I want to make this with more veggies any suggestions? 😊
My new absolute favourite. Thank you!
My son requested this recipe for dinner tonight and I am so glad he did! It was delicious, tasted buttery without any butter 😜 we served it with naans (also from the app) and a cucumber, avocado and lemon salad.
So tasty and quick. Thank you for sharing.
My favorite recipe!! So so so good! And I’ve never tried the orignal one with meat 😄
Dear PUL team:
I made this recipe and it was so delicious! Such a fresh taste! I have a couple of questions:
1. I used the PUL pick immersion blender and the sauce still had some tiny granules of cashew in it. Did that happen for you as well? Or am I using the blender inappropriately? If compact blenders simply result in a not-so-smooth sauce, can I substitute the cashew with cashew butter?
2. What is your advice for someone who’d like to make the sauce less sour?
Best,
Erica
So tasty!!!! Yummyyyy 😋😋😋😋
This was so delicious. I didn't have a jalapeno so I used a habanero and ...this mouth is on fire!!!!
Best recipe I've ever found! My partner and myself both love this, especially with the homemade naans too! Highly recommend 👩🍳👌
Sooo good 👍
I have been promoting ur website on instagram and FB and show all my friends your site since 2018.
Your recipes are the best. This is my favourite (I don't use tofu tho), I just roast cauliflower in those spices),
plus my other favourite recipe is your granola with tahini.
U even offer a hair cutting tutorial. Your videos clearly explain the steps but the recipes are full of flavour.
This is the BEST vegan butter "chicken" i have ever made and tasted! I think i might just add some spinach to it next time to add some greens. My mom loved this too. Thank you so much for this recipe!
Everyone in my family, including my 2 year old picky toddler loves it!!! :)
I love this recipe. Definitely a new favourite. It melts in your mouth!
I have made tofu butter chicken before, but that recipe involved so many steps and took forever. This recipe is simple and quick and tastes even better.
Made this recipe and loved the flavour!
delicious. made it for dinner tonight and wouldn’t change a thing. i recommend adding lemon or lime juice on top!
Absolutely delicious! A staple in our house, thanks so much for developing such a perfect recipe! ❤️❤️❤️
First time using cook along loved the way it motivated me to go careful through every step. Felt like a little chef controlled by Remi frok Ratatouille pixar movie
Soooo delicious!
One of PUL’s best recipes, I would eat this every night for dinner if I could!
I was drawn to this recipe because I love the spices in it. The dish is amazing with an added floral note. I haven't eaten butter chicken, but I can't imagine that it's better than this. I don't use yogurt, so I whipped up some aquafaba for the perfect substitute. Delicious!!
PS - the app is fabulous!
Love the cook along feature!!
I wonder, can you freeze this dish??
This was absolutely delicious! Even my tofu averse family loved it💕. I added some spinach and chickpeas to make it a little more hearty and it will definitely be on rotation in our house.
My absolute favorite dish. If I want to convince people of vegan cuisine, this is what I serve them. The always ask for more.
I made this dish for my 13 yo sister and my husband and we all absolutely loved it. Together with homemade naan also from the app the dish was heaven.
This dish is absolutely delicious…and easy. I’m a longtime PUL follower but only since I got the app have I actually been making the recipes (I’m embarrassed to admit!). The quality of the app and ease of use is incredible, and I’ve never been so inspired to cook as I am since I got the app. Congrats PUL team and I look forward to making more recipes :)
Great recipe! My family and I love it!
This is amazing. Definitely a make again!
This tofu recipe is delicious and one of my favourites for dinner.
A burst of delicious flavor in every bite!
I didn’t have plain nondairy yogurt, so I used coconut milk I’d had sitting in the fridge. It had a yogurt-like consistency, so it worked as a great substitute.
This is the best tofu curry I have ever had! I have never managed to crack tikka masala….until now!! Whole family loved it. Great recipe 🥰♥️
One of the first recipes we've ever tried from this website, and still one of our favorites years later!
Yessss! Finally found the best vegan butter chicken recipe!!!! Thank you so much for sharing this amazing recipe. My partner is not vegan and so butter chicken has always been a favourite for him at his favourite Indian restaurant. After trying this vegan version he says this recipe is even better! Everyone needs to try this.
This has become one of our favourite meals. I was wondering whether I could batch cook the recipe and freeze the sauce and add tofu when needed?
Loved this 😊 I garnished with a dollop of soy yogurt, coriander and flaked almonds. Next time I’ll marinate the tofu for a couple of hours ahead of time just for a bit more ‘umph’. Thank you Sadia & PickUpLimes team ♥️
Excellent. Another triumph!
Love this recipe! You always have clear instructions and food that hits the pallet just right... Thanks for doing the hard work for me so I can simply enjoy the ride.
I make this sauce all the time, it is a 10/10. I don't do the tofu, just chuck in a couple of cans of chickpeas. SO GOOD.
Yum! Very flavorful, easy to whip together, and I loved the smell of the tofu as it cooked in the yogurt spice. Next time I would omit the cashews, they made my sauce grainy even after blending on high speed, but I will DEFINITELY be making this again!
This is a delicious, heardwarming recipe<3<3<3
This recipe is my husband and I's absolute favorite cold weather meal. Honestly, we quit eating out after I found the Pick Up Limes channel on youtube. Thank you guys for everything you do!
Thank you so much for this incredible recipe and the hard work you put into delivering such amazing content! It's not the first PUL recipe I try (I have been following you for months now), but it's definitely the best so far. I will surely cook this again and again as long as the cold Berlin winter lasts. :)
This is a favorite recipe of ours. I know you don’t like to focus on the numbers but I just wanted to see however what a serving size is. Is it 1 cup? It never shows up on the nutrition facts.
This recipe (as all the others on this site) is just great. Made it twice now and it just doesn't fail. 11/10.
Thank you so much for sharing this delicious recipe! I was missing butter chicken but not after making your version! Your creative dishes make being vegan so much fun :)
It is delicious!
Hello is it a must agave syrup to be used? Can it be substituted for something else or be left out entirely?
We enjoyed this curry very much. It was a nice change from our usual dalh. It is very creamy and flavoursome. We served it with basmati rice, curried patra leaves, poppadoms and lime pickle 😋 With the pad thai, this is another Saturday favourite. Thank you!
I'm crazy about this recipes. :-D But everything is sooooo good. Keep going :-) it's so cool and we love your food.
Thanks you
Fantastic curry. My kids absolutely love it!
This is on constant rotation at my house and it turned out absolutely delicious - as always! I did not bother to de-seed the jalapeno though :-)
This was incredible! I didn't use cashews but it was fine without and the sauce was brilliant and the tofu was lovely. I might make either separately and explore combining them with other dishes. I cannot get over the warmth and kick and tastiness. This was the kind of dish I always assumed I could only get in a restaurant or as a takeaway, so happy to know I can make it. I made it with rice.
Thank you so much for this recipe Sadia. It's my mom's absolute favourite. Whenever I come home for a visit she asks me to make this meal for her. Usually she's not that fond of spicy foods but in this dish it is so well balanced and just feels warming. Last time I added some leftover fried zucchini and carrots to the sauce after blending which was also really good.
P.s I really enjoy watching your inspiring videos! They are always so calming.
Lots of love from Germany!
Hi! This is one of our family’s favourite dishes. Prepared it many times. Go to soul food for myself. Absolutely love it!
Any substitute for coconut milk I have some in the carton but not in the can, can I use cashew cream?
Made this tonight for my Irish family who does not like spices. Left out the jalapeno - because I couldn't find it at the smart food mart where we are staying. They polished off the entire dish in one sitting. I think it was a hit!!!! Yesterday I did another one of your recipes - mushroom and chickpea coconut curry - another huge hit!!
Thank you, Sadia! My student teacher turned me on to your website and I have made several of your dishes!
Made this for a weeknight dinner! I think it took me 30-45 minutes? I didn't have yogurt for the tofu, so just used a bit of olive oil. Also didn't have cashews, so used 2 tablespoons of ground almonds instead. The garam masala is the dominant spice here, but the acidity from the tomatoes mellows it out. Must do the fresh cilantro!
Absolutely loved this! Was a little skeptical about the quantity of spices but it was so unbelievably delicious, reminded me very much of the butter chicken my parents and I used to eat back home.
Dear PUL-Team,
one of my all time favorites! So flavourful.
Did you alter the recipe though? I think I used a whole can of coconut milk when I made it the last time.
Greetings from Germany!
Sauce is absolutely boss. I see myself cooking this at least once a week. ❤️❤️
But because the sauce is so full of flavour marinating the tofu didn't add to the dish. In my opinion frying the tofu will do.
What a lovely recipe. Made it for dinner ann the 15 people at my dorm is now forcing me to make it in two days for a common dinner. Really enjoyed it. Ps. Love your videos they are so cute to watch and really inspires me to take the time to make my dinners.
I love this recipe! the sauce is absolutely delicious and the coconut milk adds an amazing creamy texture. Took a little longer because I don't own an immersion blender so I had to wait for the sauce to cool before transferring it to blender, but it was worth the wait! I've just made a double batch of the sauce to pop in the freezer for an easy mid-week dinner :)
I love this recipe! I've made a few tweaks but overall, I love the flavour, especially the sauce. Tastes just like I remember traditional butter chicken. Thank you so much.
I love this recipe. My non-vegan husband always cooks it for us. Instead of tofu we use baked seitan. We love it.
We've cooked this recipe plenty of times already! It is incredibly tasty and creamy, still we feel nourished after.
The only difference we make is that we don't bake the tofu prior - because we are lazy.. :D We just put it in the sauce to warm up and thats it.
Can't wait to cook it again :)
Wow - this one is so delicious. My favorite cuisine is Indian and I love adding new Indian inspired recipes to my repertoire. Thank you!!
It was absolutely delicious! I served it with rice, naan and steamed broccoli on the side and it was a feast! :)
I love Indian take-out, and almost always ordered butter chicken, even though I try to be vegan/vegetarian most of the time. I knew I had to try this recipe and see if it holds up. And it does!
I used tempeh for the first time for this recipe, and it was delicious. I will certainly do it again, but I will say I made a bit of a mess by using an immersion blender, like Sadia did in the video. But not to worry, I will just use a stand mixer the next time. I’m going to be eating the left overs from yesterday tonight and with it I will try the recipe for the Naan, which Im sure will blow me away as well 🤤
I was skeptical about this recipe but boy was I blown away by it! It is such an amazing recipe and we have made it a couple times now with a vegan saag recipe. Thank you for making a simple, delicious version of this classic Indian dish!!! :)
This is such a lovely recipe, thank you PUL team for sharing it with us all! I highly recommend everyone to try it with the herb & garlic Naan - the pairing is absolutely divine:)
Beautiful recipe. I make this over and over again. So easy. So delicious.
I absolutely love this recipe! It is so delicious and flavourful and not hard to prepare. I have made it for so many friends and family and people are always asking me to send them the recipe afterwards. Sometimes, I add roast cauliflower instead of tofu and it is also delicious!!!
My husband and I enjoy ordering Indian takeout, but we aren't a fan of the cost. He loves Butter Chicken specifically, so when I showed him this recipe he was really excited to give it a try. We both absolutely loved how this turned out! With this and the Herb & Garlic Naan recipe, we basically don't need to order takeout to satisfy our cravings for Indian food. Loved this with the tofu, and in the future we plan to try it with mock chicken as it is easy for us to get and pretty affordable. Thank you so much from the both of us for this recipe! We're blown away!
This was SO delicious. Definitely putting this into a semi regular rotation.
I have been watching your cooking videos for some time now and finally tried out this recipe and my husband and I loved it. The recipe was so easy to make and the flavour is absolutely delicious. I am now super excited to try out more of your vegan recipes. They all look so yummy and doable. I like that you give ingredient substitution ideas as sometimes ingredients are hard to find here. Please keep the recipes coming and I love your inspirational videos that show how easy the recipes are to make.
I looove this dish, I find it a little more difficult to make than other recipes of PUL that I've tried, maybe because you have to use more kitchen appliances, but it's absolutely worth it!! So yummy and creamy!!
This was so good, I'm definitely making this again! We also boiled some cauliflower florets and threw those in an the end. My flatmates loved it as well, thank you so much for the recipe :)
I've never made Butter Chicken at home but have always enjoyed it when eating out. This was delicious and simple. My whole family enjoyed it. I think next time I'll blend the tomato paste, diced tomatoes, cashews and coconut milk before I add them to the pot. My emersion blender didn't get all of the cashews.
I love this recipe, third time I'm making this curry. Just a quick question: if I let it simmer for a few hours as you suggest in the video when do I add the tofu ?
This has been my go to curry for a while (though I usually use lentils for allergen reasons), it is super yummy and even when making for non vegans they also enjoy it. Well worth making :)
Hi Sadia and crew,
Thanks so much for all your efforts! I really enjoy watching your videos (they’re so beautiful and chill) and trying new recipes (never came across one that dissapointed). So inspiring and fun!
This recipe looks amazing as well. I was wondering whether you could replace the cashews with something (my husband is intolerant to all kinds of nuts), maybe tahini?
Oh, and congratulations on your engagement!! That video was pure, pure love and fun, I loved it.
Dank je wel alvast!!
Lieve groetjes,
Regina
This recipe looks divine! I will be adding it as one of our meals for next week. Thank you for your wonderful recipes, we have enjoyed every single one that we have made :)
Lots of love from Calgary, Canada (your neighbour of sorts!).
PS: Congratulations on your engagement! Your video was so sweet!
Dear Sadia,
I'm sending many good wishes your way - so happy for your engagement!! Loved the super adorable video!!
Love this recipe. I am Asian Indian, and am so used to growing up with my mom using evaporated milk in our curries. I hate coconut, but I will tell you this recipe gave me a different perspective on coconut. LOVE LOVE LOVE this dish. I hate tofu and coconut and do not taste it in there. I ended up mashing up the tofu with all the spices and yogurt before putting it in the oven. I know it looked like baby food, but I got my nutrients from the tofu without having to bite into a cube of it. Super thankful for this recipe! :)
I have a nutritionist question for you Sadia - you always talk about including plant based yogurt for probiotics in smoothies & granola. However, this recipe calls for baking the yogurt - doesn't that kill the good bacteria in the yogurt - doesn't that defeat the purpose of probiotics? Would you mind kindly explaining this to me?
Much Gratitude,
Bindiya Ganatra
Mississippi, United States
So so good ! Very creamy and tasty :)) lots of love from Germany !! ☺
Love this recipe, I make this one for my family all the time! Thank you for sharing your craft!
I love this recipe. I often add cauliflower to make it a bit more healthy, it goes wonderful with the sauce
Such a winner! This recipe is delectable as is, and the sauce would also be delicious with any number of mix-ins besides the baked tofu. For example, vegan meatballs, chickpeas and broccoli, or uncooked tofu.
Thanks for this beautiful recipe ;)
Deliciouss! My first recipe from Pick up limes and definitely not the last one :)
This is absolutely delicious! I make this regularly but usually don't go through the process of baking the tofu as I like quick dinners.
So great to have a healthier version and most of all vegan! I added some of your garlic/mint yoghurt (from the wrap recipe) on top and it was devine. Definitely a go to recipe now. Thank you so much and lots of love from Germany :)
My go to recipe to impress non vegans! They always love it & ask for the recipe :)
We really LOVE this recipe and often serve it when we have guests. They always like it. We often add some broccoli to it, which tastes delicious.
My go-to butter "chicken" recipe! It's great with or without the baked tofu. I usually add some more veggies, but the flavors of this one never disappoint.
Every time I suggest ordering in Indian food my husband suggests that I make this recipe instead! It’s so good! I make a big batch of the sauce and use it with tofu one night and chickpeas another. Pick Up Limes never disappoints!
This is hands down one of the best things I've ever tasted (if not the best!!). It is creamy, filling, and an overall incredible recipe. Me and my boyfriend have been making a batch every two weeks, it keeps well in the fridge and tastes even better the day after. I recommend adding lemon juice before serving, it is a game-changer. I have also tried subbing the tofu for canned chickpeas and it is still delicious (and saves me a ton of time). If you can I strongly recommend trying this, you won't regret it!
This required some patience to make (I'm pretty slow at food prepping esp. with the tofu) but it's always so, so worth it. I love how it all marinates over time, so bulk cooking results in a meal that just becomes tastier as it sits in the fridge. It tastes so rich and satisfying while somehow being healthy. Thanks heaps!
Absolutely my favorite butter chicken recipe, hands down! It tastes insanely good and my boyfriend cannot stop asking me for it again and again. One of my favorite meals since I started cooking it.
So delicious! My favorite curry recipe!
I have made this a couple of times now and it has become one of my absolute favourite dishes; it’s just so delicious and comforting. Thank you for this great recipe.
This is a favorite. Even my omnivore Family who is skeptical about spices (other than salt and pepper) loves this one! I definitely recommend making it with the naan if you have the time.
This is one of my favourite ‘party’ recipes. It comes together so easily and it’s such a crowd pleaser!! You won’t be able to resist seconds with this one :)
Hands down the best vegan curry I have ever had. 1000 points to Sadia!
This recipe is a staple alongside the homemade Naan!!! I have made and shared this recipe countless times as a way to show just how flavourful a plant-based recipe can be!! Quick tip, if you have an air fryer, bake the tofu in it, the air circulates better and the tofu texture gets awesome (at least for our taste :))
I made it a couple times and I love it with my whole heart. Just saw that you can add cashews to make it extra creamy, can't wait to try again
Let's just say: yummy yummy yummy. This recipe is now a classic in winter!
In the video you say firm tofu and in the recipe extra firm tofu, which is best? And can the tofu also be baked in the pan instead of the oven? Will make this dish soon! :)
The first Pick Up Limes recipe I've tried. It was yummy and I would make it again. I used coconut milk since I was missing yogurt. Also, I left it unblended, because I didn't have an immersion blender handy (and too lazy to use a regular one). Served over rice.
Amazing recipe! Thank you so much 😊
I wonder - is this my top PUL recipe? :D It might be... I can't describe how delicious it is and I'd need more stars to truly rate it! Well done!
Hi PUL Team! I have a vegan butter made with the following ingredients: coconut oil, cashews, sunflower oil, quinoa rejuvelac (water, quinoa), water, sunflower lecithin, sea salt, nutritional yeast, chickpea miso (rice, chickpeas, sea salt, water, koji spores), Fermented oregano extract (water, oregano, raw cane sugar, active cultures). Can it be substituted for the homemade butter in the recipe? If not, will roasted cashews work well in this recipe since that is what I have on hand? Thank you!
So often when I ask my family what they want for supper it’s this recipe! I use a vegan “chicken” instead of the tofu for speed. Truly. it’s a crowd pleaser. Amazing 🤩
Thank you so much for the recipe! It was perfect! I did not have any cashews at home so I just thickened the sauce with a little bit of starch which worked perfectly. Overall, everything was just delicious!
This recipe is delicious. I have made it several times for my husband and me. Thank you for inspiring us to eat more plant-based.
It sounds like a lot of spices, but it all works SO WELL! If anyone is concerned about the spice, just reduce the cayenne (I halved it).
The second time I made this, I added some oil to the tofu so it would stick to the pan less. I also added some leftover cauliflower (1/4 a head) to the tofu mixture, and that worked great.
Highly recommend this!
I'm not familiar with Indian cuisine and I hadn't tried the "original" butter chicken before going plant-based, but this recipe was absolutely delicious and rather quick to make, I will definitely make it more often! Also love the new scale feature, makes cooking even quicker and easier when you're a student only cooking for yourself ;-)
I made this recipe for my boyfriend and our two children of 6 and 9 years old and they loved it. They are very picky eters and love meat (unfortunately - but on our way to become vegetarian) but they thought this dish was perfect. My boyfriend said he want to eat this every two weeks now.
I didn't notice beforehand that the cashews had to be soaked for at least one hour, I did only soak them for 20min. but it still came out very well.
Overall, very nice dish if you can find garam masala. I didn't have garam masala, so I made my own from scratch. I didn't have enough cumin, so my garam masala ended up being a bit too intense from other spices. So my suggestion - if you are mixing spices yourself, taste the dish as you add them. Lemon is listed as one of the serving suggestions, but I would highly recommend adding it. Without it the sauce part was lacking some acidity (at least for my taste buds). I didn't add any sweetener and I don't think the dish was missing it. To boost up the veggie content I also added some lightly sauteed broccoli and whole, toasted cashews - tasted great! Another important detail - you must use full-fat coconut milk. If you use reduced fat (like I did - I suffer from heartburn), the sauce will be a bit too runny.