Rich & Creamy Vegan Butter Chicken
This butter tofu is rich, creamy, and comforting! It showcases aromatic spices like cinnamon, cardamom, paprika, ginger, and garlic, all blended into a rich tomato gravy with seasoned tofu chunks.
Equipment
- Blender
- Large skillet
- Fine mesh sieve
- Air fryer or baking pan
Ingredients
Tofu
- 17 ½ ounces firm tofu (pressed)
- ½ tablespoon grated ginger
- 1 large clove garlic (minced)
- ½ tablespoon paprika
- ¾ teaspoon cayenne
- ½ teaspoon salt
Gravy
- 2 tablespoons vegan butter or olive oil
- 2 bay leaves
- ½ inch piece of cinnamon
- 4 green cardamom pods (crushed)
- 2 whole cloves
- 1 small white onion (diced)
- 2 inch piece of fresh ginger (minced)
- 6 cloves garlic (minced)
- 2-3 fresh green chiles (minced)
- ½ tablespoon paprika
- ¼ teaspoon turmeric
- 4 Roma tomatoes (diced)
- ½ cup raw cashew nuts (soaked)
- 3 tablespoons plain coconut yogurt
- 1-2 tablespoons lemon juice
- 1 ½ cups water (divided)
- 1 tablespoon garam masala
- 2 tablespoons coconut sugar
- Salt to taste
Instructions
Tofu
- Break the tofu into ½ or 1-inch chunks and add them to a mixing bowl. Season them with ginger, garlic, paprika, cayenne, and salt.
- Cover the bowl and let the tofu marinate in the fridge for at least 30-60 minutes. Or, you can prepare it the night before and leave it overnight.
- Once it’s marinated, preheat an air fryer to 380°F or the oven to 400℉ and line a baking pan with parchment paper.
- Transfer the tofu chunks to an air fryer basket or the prepared baking pan. Air-fry/bake them for 10-15 minutes until the edges turn golden brown.
Gravy
- Heat the butter or olive oil in a large skillet over medium. Add in the bay leaves, cinnamon, cardamom pods, and cloves. Toast until the spices are fragrant and golden.
- Add the diced onion, ginger, garlic, and chiles. Cook for 3-4 minutes, then add paprika, turmeric, tomatoes, cashews, coconut yogurt, lemon juice, and ½ cup of water. Cover and simmer for 10 minutes, or until the tomatoes are tender.
- Transfer to a blender and mix on high until smooth. Strain the mixture through a fine-mesh sieve back into the pan with 1 more cup of water.
- Simmer for 5 more minutes, then add cooked tofu, garam masala, coconut sugar, and salt to taste. Simmer for another 5 minutes, then serve while warm with a side of rice, naan, cilantro, etc. Happy eating!
Notes
- Press the tofu: We suggest pressing the tofu, especially if you’re using firm tofu. It helps remove water so it soaks up the marinade better.
- Rip the tofu: For the best texture, we suggest ripping your tofu. Just try to keep the pieces similarly sized to ensure even cooking.
- Marinate: For deeper flavors, let the tofu marinate overnight if you have the time.
- Source fresh ingredients: Ensure you’re using fresh, aromatic spices and produce for the most authentic flavors.
- Toast the spices: Toasting the spices releases their oils and is key to the vibrant flavor of this butter tofu.
- Adjust the consistency: If the gravy is too thick, just add more water a little at a time until you reach your desired consistency.
- Blend well: For an ultra-smooth gravy, ensure you blend the mixture thoroughly before straining. Stop to scrape down the sides a few times.
- Strain: For the smoothest gravy, strain it through a fine-mesh sieve back into the pan. This removes any bits of spices or unblended veggies.
- Rest before serving: Allow the finished dish to rest for a few minutes before serving. This allows the flavors to blend and meld together better.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 24.9g | Protein: 15.9g | Fat: 20.3g | Saturated Fat: 2.9g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 10.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 397.5mg | Potassium: 354.8mg | Fiber: 4.6g | Sugar: 9.8g | Vitamin A: 749.7IU | Vitamin C: 21.4mg | Calcium: 209.1mg | Iron: 3.3mg
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