Tofu “Butter Chicken”

In this video I show you how to make my favourite vegan Indian dish TOFU “BUTTER CHICKEN”. When I was first playing around with this dish I was shocked by how well substituting cashews for heavy cream worked! The texture is great, thick and saucy and the tofu does an excellent job of mimicking the cubes chicken breast you typically find in butter chicken.

In this video I’ll also go over some crucial Indian spices and I’ll talk about where in the cooking process you want to add them! Hint: They don’t all go in at the same time. If you haven’t checked out my video from last week on Indian Spiced Basmati Rice, I highly recommend you check it out. The link to that video is right here: https://youtu.be/pCNfv0Ltm2o

Print Recipe
Tofu "Butter Chicken"
In this video I show you how to make my favourite vegan Indian dish TOFU “BUTTER CHICKEN”. When I was first playing around with this dish I was shocked by how well substituting cashews for heavy cream worked! The texture is great, thick and saucy and the tofu does an excellent job of mimicking the cubes chicken breast you typically find in butter chicken. In this video I’ll also go over some crucial Indian spices and I’ll talk about where in the cooking process you want to add them! Hint: They don’t all go in at the same time. If you haven’t checked out my video from last week on Indian Spiced Basmati Rice, I highly recommend you check it out. The link to that video is right here: https://youtu.be/pCNfv0Ltm2o
Course Entré
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Ingredients:
Course Entré
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Ingredients:
Instructions
  1. Soak cashews in hot water before preparing the sauce (or in cold water the night before).
  2. Combine 2 tbsp oil, onions and salt in a saucepan on medium-high heat and saute until translucent. Then add your garlic and ginger and cook for another minute. Then add in your cumin, cinnamon and chili powder and cook until fragrant.
  3. Add the the stock, tomato sauce and sugar and simmer for approx. 5 minutes. Then add in your garam masala and transfer 1 c of the sauce to a blender. Drain your cashews and add them to the blender as well. Puree until smooth and add the pureed sauce back into the pan.
  4. Drain and dice your tofu and add it to the pan of butter chicken sauce. Simmer the sauce for a few minutes, cover with a lid and let it sit aside until ready to serve.

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