Creamy Vegan Butter Tofu Chicken
I absolutely love recreating traditional dishes with a plant-based twist! This vegan butter tofu chicken captures all the rich, aromatic flavors of the original while being completely cruelty-free. The tofu becomes incredibly tender and absorbs the beautiful spices so well, creating a satisfying and comforting meal. The creamy sauce is perfectly balanced with just the right amount of tanginess and warmth that will make you forget it's not chicken at all.
Ingredients
- ☐ extra-firm tofu — 1 block (14 oz), pressed and cubed
- ☐ coconut milk — 1 can (13.5 oz), full-fat
- ☐ tomato puree — 1 cup
- ☐ cashew butter — 3 tablespoons
- ☐ garam masala — 2 teaspoons
- ☐ turmeric — 1 teaspoon
- ☐ cumin — 1 teaspoon
- ☐ paprika — 1 teaspoon
- ☐ garlic — 4 cloves, minced
- ☐ ginger — 1 inch piece, grated
- ☐ onion — 1 large, finely diced
- ☐ vegetable oil — 2 tablespoons
- ☐ plant-based butter — 2 tablespoons
- ☐ fresh cilantro — 2 tablespoons, chopped, for garnish
- ☐ rice — 2 cups, cooked, for serving
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Press the tofu block for at least 15 minutes to remove excess water, then cut into 1-inch cubes.
Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 8-10 minutes, turning occasionally, until golden brown on all sides.
Remove tofu from skillet and set aside. In the same skillet, melt plant-based butter over medium heat.
Add diced onion and sauté for 5 minutes until translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in garam masala, turmeric, cumin, and paprika, cooking for 30 seconds until the spices become aromatic.
Pour in tomato puree and bring to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce heat to low and stir in coconut milk and cashew butter. Continue cooking for 5-7 minutes, stirring frequently, until the sauce becomes creamy and well combined.
Return the tofu to the skillet and gently stir to coat in the sauce. Simmer for 3-4 minutes until the tofu is heated through.
Garnish with fresh cilantro and serve hot over cooked rice.
Recipe notes
For best results, press the tofu thoroughly to achieve a firm texture that holds up well in the sauce. Adjust spice levels to your preference by adding more or less paprika and garam masala. This dish pairs beautifully with naan bread or basmati rice.
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