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Vegan Butter Tofu

Creamy Vegan Butter Tofu for a Flavorful Plant-Based Feast

This Vegan Butter Tofu brings a delightful twist to the classic butter chicken, offering a rich and creamy indulgence perfect for plant-based diets.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cashew Cream
  • 1 cup Raw Cashews Soak for a creamier texture or substitute with 1 cup of full-fat coconut milk.
  • 1 cup Unsweetened Almond Milk Can be substituted with any plant-based milk.
For the Curry Base
  • 2 tablespoons Coconut Oil Any vegetable oil can be substituted.
  • 1 tablespoon Fresh Ginger
  • 3 cloves Garlic Minced.
  • 1 medium White Onion Chopped.
  • 1 teaspoon Mild Chili Powder Adjust to taste.
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 pinch Ground Cinnamon
For the Sauce
  • 1 tablespoon Maple Syrup Can substitute with agave syrup or sugar.
  • 1 can Canned Diced Tomatoes Crushed tomatoes can also be used.
For the Protein
  • 14 ounces Firm or Extra Firm Tofu Press prior to cooking.
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Blender
  • Skillet
  • measuring cups
  • measuring spoons
  • Kitchen towel

Method
 

Preparation Steps
  1. Press the firm or extra firm tofu for 20-30 minutes to expel excess liquid.
  2. While the tofu is pressing, cover 1 cup of raw cashews with boiled water in a bowl and let them soak for 20-30 minutes.
  3. In a blender, combine the soaked cashews with 1 cup of unsweetened almond milk. Blend until silky smooth.
  4. In a skillet over medium heat, melt 2 tablespoons of coconut oil. Add chopped onion, minced garlic, and grated ginger. Sauté for 4-5 minutes.
  5. Stir in spices, cooking for 1-2 minutes to enhance flavors.
  6. Add canned diced tomatoes, maple syrup, cubed tofu, and cashew cream. Stir and simmer for 10 minutes.
  7. Season with salt and pepper to taste. Serve over jasmine or basmati rice.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 15gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 8IUVitamin C: 25mgCalcium: 4mgIron: 15mg

Notes

For the best results, press the tofu well and blend cashews smoothly to achieve a creamy texture.

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