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Recipe starts at 08:04
This is our take on butter chicken. It's a creamy, nicely spicy curry loaded with protein. The grilled tofu has a great texture, bursting with flavour. Some cashews add a creaminess to the sauce and coconut milk adds just the right amount of sweetness to this delicious curry.
I think naan is the perfect tool to mop up any leftover sauce at the bottom of your bowl. We have the perfect, fast, chewy naan recipe that you can find here.
Vegan Butter 'Chicken' with Baked Tofu
▸ ▹ Vegan, gluten-free
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min (excluding soaking time)
Ingredients: Baked Tofu
1 block (450 g) tofu, cut into 1 cm (½ inch) cubes
½ cup (125 mL) unsweetened plant-based yogurt*
2 tsp (8 g) garam masala
1 tsp (4 g) ground cumin
1 tsp (4 g) ground coriander
½ tsp ground turmeric
Pinch of salt
INGREDIENTS: Curry Sauce
¼ cup (40 g) raw cashews
1 Tbsp (15 mL) vegetable oil
5 cloves garlic, minced
1 large onion, diced
1 jalapeño, de-seeded and minced
2 tsp (10 g) fresh grated ginger
1½ Tbsp (15 g) garam masala
1½ Tbsp (15 g) ground coriander
1½ Tbsp (15 g) ground cumin
1 tsp (4 g) salt
¼ tsp ground cayenne pepper
1 can (400 g) diced tomatoes
¼ cup (55 g) tomato paste
½ Tbsp (8 mL) agave syrup
1 can (400 mL) coconut milk (we used full-fat)
Unsweetened plant-based yogurt
Combine the tofu, yogurt, garam masala, cumin, coriander, and turmeric. Let this sit to marinate.
Preheat the oven to 400°F (205°C).
Soak the raw cashews in boiling water to soften. Set aside while chopping the veggies.
Transfer the marinated tofu out onto a parchment lined baking tray. Bake the tofu for about 15 - 20 minutes, turning every few 5 - 10 minutes to get even browning. Keep an eye on it to prevent burning.
To a large pot on medium-high heat, sauté the oil, garlic, onion, jalapeño, and ginger until the onions are soft, about 5 minutes. Add splashes of water as needed to deglaze the pan.
Add in the garam masala, coriander, cumin, salt, and cayenne pepper and cook for 1 minute, until fragrant.
Add the diced tomatoes, tomato paste, drained cashews, agave syrup, and the coconut milk. Blend everything with 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 from the oven and add it to the pot. Give it a gentle stir, and serve with rice, naan, a sprinkle of fresh cilantro, some plant-based yogurt, and some lemon wedges. Enjoy!
*Nutrition tip: try to use a plant-based yogurt that is fortified with calcium (offers approximately 120 mg calcium per 100 mL serving). If you want to read more on calcium, check out our article here.
Storage: keep in an air-tight container in the fridge for up to 3 days.
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