Vegan Butter Chicken with Tofu

Ingredients

• 400 g Firm tofu (cut into irregular bite-size pieces)
• 2 tbsp Cornstarch (or wheat flour) (to coat the tofu)
• 3 tbsp Sunflower oil (or grape seed, peanut) (for frying the tofu and cooking the spices)
• 1 tsp Cumin seeds (lightly toasted)
• 1 tsp Coriander seeds (toasted then ground)
• 1 tsp Garam masala (Indian spice blend)
• 2 cloves Garlic (pressed, sprouts removed)
• 2 cm Fresh ginger (peeled and grated)
• 1 tbsp Tomato paste
• 400 g Tomato coulis (crushed tomatoes) (canned or fresh)
• 200 ml Vegetable broth (or water + bouillon cube)
• 1 tbsp Lemon juice (fresh)
• 2 tbsp Cashew butter (or cashew cream) (unsweetened)
• 200 ml Plant-based cream (soy) (unsweetened)
• to taste Salt
• to taste Black pepper
• a few sprigs Fresh cilantro (for garnish)
• 250 g Basmati rice (cooked separately)

Instructions

1. Cut and season the tofu

   Drain the firm tofu, cut it into irregular bite-size pieces. Place them in a bowl, add pepper, a pinch of fleur de sel, and coat them with cornstarch (or flour) by mixing well to form a thin layer.

   Time: PT5M

2. Fry the tofu

   Heat 2 tbsp oil in a pan over medium‑high heat. Add the tofu pieces and fry until golden, 3‑4 minutes per side, until a golden and crispy crust forms. Set aside on paper towels.

   Time: PT8M

   Temperature: 180°C

3. Prepare the spice and aromatics mixture

   In a mortar, grind the cumin and coriander seeds until you obtain an aromatic powder. Add the garam masala, the two pressed garlic cloves and the grated fresh ginger. Mix.

   Time: PT5M

4. Toast the spices

   In the same pan, add 1 tbsp oil if needed. Sauté the spice mixture for 1‑2 minutes over medium heat, stirring constantly to prevent burning.

   Time: PT2M

5. Build the sauce

   Stir in the tomato paste, the tomato coulis and the ladle of vegetable broth. Add the lemon juice, cashew butter and plant‑based cream. Mix, bring to a gentle boil then simmer for 10 minutes until thickened.

   Time: PT10M

   Temperature: 95°C

6. Combine tofu with the sauce

   Return the golden tofu pieces to the sauce, coat them gently and heat for 3 minutes so the tofu absorbs the flavors.

   Time: PT3M

   Temperature: 90°C

7. Plating and serving

   Serve the vegan butter chicken over a bed of cooked basmati rice, sprinkle with fresh cilantro and add a lemon wedge if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

5 g

Ingredient Substitutions

• Instead of Firm tofu: seitan, tempeh
• Instead of Cornstarch (or wheat flour): rice flour
• Instead of Sunflower oil (or grape seed, peanut): coconut oil, light olive oil
• Instead of Cumin seeds: ground cumin
• Instead of Coriander seeds: ground coriander
• Instead of Garam masala: mild curry
• Instead of Garlic: garlic powder
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Tomato paste: tomato purée
• Instead of Tomato coulis (crushed tomatoes): homemade tomato sauce
• Instead of Vegetable broth: water
• Instead of Lemon juice: apple cider vinegar (½ tbsp)
• Instead of Cashew butter (or cashew cream): almond butter, cashew purée
• Instead of Plant-based cream (soy): almond cream, coconut milk (½ cup)
• Instead of Fresh cilantro: flat‑leaf parsley
• Instead of Basmati rice: brown rice, quinoa

Equipment Needed

• Chef's knife
• Cutting board
• Medium bowl
• Frying pan (20‑24 cm)
• Mortar and pestle (optional)
• Immersion blender or blender
• Silicone spatula
• Measuring spoons
• Measuring cup
• Ladle (optional)
• Serving plate
• Lid (optional) (optional)

Critical Steps — Do Not Skip

• Coat the tofu with cornstarch before frying to achieve a tender interior and crispy exterior.
• Toast the spices quickly to release their aromas without burning.

Chef Tips from the Video

• For a more authentic flavor, add a pinch of ground fenugreek together with the garam masala.
• Lightly sprinkle red chili powder if you like heat.

Troubleshooting

Storage

Refrigerator: Store the sauce and tofu separately in airtight containers, up to 3 days.

Freezer: Fried tofu freezes for 1 month; the sauce freezes for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before and gently reheat before adding the tofu.
• Fried tofu can be kept in the refrigerator and reheated in the oven at 180°C for 5 minutes.