Vegan Butter Chicken with Baked Tofu
A vegan twist on a classic comfort dish, featuring firm tofu cubes marinated in soy yogurt and spices then baked until golden. The tofu is simmered in a rich, creamy tomato and coconut milk sauce thickened with blended cashews.
Ingredients
- 16 oz firm tofu, cut into 1 cm cubes
- 0.5 cup unsweetened soy yogurt
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp fresh turmeric
- pinch salt
- 0.25 cup raw cashews
- 1 Tbsp vegetable oil
- 1 piece large onion, chopped
- 5 cloves garlic cloves, minced
- 1 piece jalapeño, seeds removed, minced
- 2 tsp grated fresh ginger
- 1.5 Tbsp garam masala (for sauce)
- 1.5 Tbsp ground coriander (for sauce)
- 1.5 Tbsp ground cumin (for sauce)
- 1 tsp salt (for sauce)
- 0.25 tsp cayenne pepper
- 1.67 cups canned diced tomatoes
- 1.67 cups canned full-fat coconut milk
- 0.25 cup tomato paste
- 0.5 Tbsp agave syrup
Instructions
- Soak the raw cashews in boiling water to soften and set aside. Preheat the oven to 400°F (200°C) and line a baking tray.
- In a large bowl, mix the tofu with the soy yogurt, garam masala, cumin, coriander, turmeric, and salt. Transfer to the baking tray and bake for 15-20 minutes, stirring occasionally until golden.
- Meanwhile, heat oil in a large pot over high heat. Sauté the onion, garlic, jalapeño, and ginger until lightly golden. Add the garam masala, coriander, cumin, salt, and cayenne, toasting the spices for 1 minute.
- Add the diced tomatoes, coconut milk, tomato paste, agave syrup, and drained cashews to the pot. Blend the mixture until smooth using an immersion or standing blender.
- Let the sauce simmer over low heat, covered. Once the tofu is finished baking, stir it into the sauce and serve with naan or rice.