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Tofu Butter Chicken

Prep Time:

10 Minutes

Cook Time:

15 Minutes


4 Servings




  • ½ cup raw cashews, soaked

  • ½ cup unsweetened plant milk

  • 4 Tbsp olive oil or vegan butter

  • 2 Tbsp ginger, minced

  • 3 garlic cloves, minced

  • 1 cooking onion, finely diced

  • 2 tsp chili powder

  • 1 tsp turmeric

  • ½ tsp cumin

  • ½ tsp cinnamon

  • 1 Tbsp maple syrup

  • 1 can diced tomatoes

  • 1 package extra-firm tofu, pressed and cubed

  • 1 tsp salt

  • ½ tsp pepper


  • Rice

  • Naan

  • Fresh cilantro


  1. Place raw cashews and plant milk in a high-speed blender and mix until completely smooth. Set aside.

  2. Heat a large pot on the stove over medium heat and drizzle in olive oil or vegan butter. Add garlic, ginger, and onion and cook for 2 to 3 minutes on medium heat until light brown. Add chili powder, turmeric, cumin, cinnamon, and cook for a few more minutes until fragrant.

  3. Add your blended diced tomatoes, maple syrup, tofu, salt, pepper, and the cashew mixture. Mix well and simmer for 10 minutes. Serve with rice, fresh cilantro, and naan.

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