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5 from 1 vote

Easy Vegan Butter Chicken

Unbelievable, vegan"butter chicken style" tofu prepared in under half an hour. This is very simple to create for a fast weeknight dinner!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Gluten-Free, Indian, Vegan
Servings: 4
Calories: 307kcal
Author: Angela

Ingredients

  • 1 tbsp fresh-ginger, minced
  • 1 tbsp coconut-oil (use vegetable-stock or water if you prefer)
  • ½ cup raw-cashews + ½ cup unsweetened almond-milk or water
  • 1 medium white-onion, finely diced
  • 1 tbsp pure maple-syrup
  • 1 package organic-firm or extra firm-tofu, pressed and cubed
  • 3 clove garlic, minced
  • ½ tsp cinnamon
  • 2 tsp mild chili-powder
  • ½ tsp cumin
  • 1 tsp ground-turmeric
  • 1 28 can can diced-tomatoes, with the juice
  • 1 tsp ground-coriander
  • salt and pepper, to taste

Instructions

  • Press your tofu for at least 20minutes.
  • Put the almond-milk and raw-cashews at a high-speed blender & blend till completely smooth. Put aside.
  • In a large-pan, heat the coconut-oil over moderate heat. Add the onion, garlic and ginger then cook about 5minutes while stirring.
  • Add all of the spices & cook for a couple more minutes. Then add the maple-syrup, diced-tomatoes, cubed-tofu and cashew-mix. Mix well and simmer for 10minutes.
  • Season with pepper and salt, if necessary. Then serve with rice and fresh-cilantro.

Notes

It is not 100% required to press on your tofu if you are at a pinch. But, I would suggest it for those who have time.
Only fold a dish fabric round the block of tofu and place a couple of thick books or plates in addition to it.
Allow it to sit for approximately 20-30minutes. This leaves all of the water out so it is ready to consume all of the yummy Indian tastes.