Butter Tofu

This recipe is a stress-free process with a delicious, comforting result! It’s a great weeknight option that everyone will enjoy!

Butter chicken is a dish nobody should have to live without! Thankfully, this recipe replaces chicken with tofu and dairy cream with a simple homemade cashew cream. And it’s just as tasty as the real thing! The stars of the show are diced tomatoes, cinnamon, and chili powder, and everything else combined takes those to the highest level possible. The whole process only took me about 35 minutes, and it was a total hit in my house. I cut big chunks of tofu because I’m tofu’s #1 fan, but you can use smaller cubes, slices, or even shreds depending on your texture preference. Did I mention all of the ingredients are common and economical?!

Ingredients:

• 1 14-oz block of extra firm tofu
• 1 28-oz can of diced tomatoes
• 2/3 cup raw, unsalted cashews
• 1/2 cup plain, unsweetened plant milk
• 1 tbsp olive oil
• 1/2 large white onion, minced
• 4 garlic cloves, minced
• 1 tbsp pure maple syrup
• 1 tbsp chili powder
• 1 1/2 tsp turmeric
• 1 tsp cilantro
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Method:

• Soak the cashews in water for at least 4 hours. If you’re short on time, bring them to a boil in a small saucepan, boil for 15 minutes, turn off the heat, and let sit for an hour.
• Drain and rinse the cashews, then add them to a high-powered blender with the plant milk and blend until smooth.
• Press your tofu for 15 minutes, then cut it into cubes.
• Heat the oil in a large saucepan and add the minced onion. Cook for 3-4 minutes or until translucent, then add the minced garlic and cook for another minute.
• Add the cashew/milk mixture, all of the spices, the diced tomatoes (with the juice), maple syrup, and tofu. Cook at a low simmer for 10 minutes, stirring occasionally.

• Taste and adjust flavors as needed. Serve over rice. Enjoy & share!

Butter Tofu

This is a vegan version of a classic, simple, always delicious dish!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 6

Calories 186 kcal

Ingredients

  

1x2x3x

• 14 oz extra firm tofu
• 28 oz diced tomatoes canned
• 2/3 cup cashews raw, unsalted
• 1/2 cup plant milk plain, unsweetened
• 1 tbsp olive oil
• 1/2 large white onion minced
• 4 cloves garlic minced
• 1 tbsp maple syrup
• 1 tbsp chili powder
• 1 1/2 tsp turmeric
• 1 tsp cilantro
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Soak the cashews in water for at least 4 hours. If you're short on time, bring them to a boil in a small saucepan, boil for 15 minutes, turn off heat and let sit for an hour.
• Drain and rinse the cashews, then add them to a high powered blender with the plant milk and blend until smooth.
• Press your tofu for 15 minutes, then cut it into cubes.
• Heat the oil in a large saucepan and add the minced onion. Cook for 3-4 minutes or until translucent, then add the minced garlic and cook for another minute.
• Add the cashew/milk mixture, all of the spices, the diced tomatoes (with the juice), maple syrup, and tofu. Cook at a low simmer for 10 minutes, stirring occasionally.
• Taste and adjust flavors as needed. Serve over rice. Enjoy & share!

Nutrition

Calories: 186kcalCarbohydrates: 16gProtein: 9gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 301mgPotassium: 523mgFiber: 3gSugar: 7gVitamin A: 555IUVitamin C: 14mgCalcium: 111mgIron: 4mg

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