Vegan Butter Chicken

A vegan twist on the classic Indian Butter Chicken dish, featuring tofu marinated in a creamy and flavorful sauce made from cashews, vegan yogurt, and aromatic spices.

Ingredients:

• 1 cup cashews, soaked overnight
• 1 block extra-firm tofu, pressed and cubed
• 1 cup vegan yogurt
• 2 tbsp lemon juice
• 1 tbsp grated ginger
• 4 cloves garlic, minced
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cayenne pepper
• 2 tbsp tomato paste
• 1 cup canned tomato sauce
• 1/2 cup vegetable broth
• 2 tbsp vegan butter
• Salt, to taste
• Black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

Put soaked cashews, vegan yogurt, lemon juice, grated ginger, minced garlic, garam masala, turmeric, paprika, cumin, coriander, cayenne pepper, tomato paste, and canned tomato sauce in a blender

Blend until smooth

Mix until it's smooth

Warm up the vegan butter in a big pan over medium-low heat

It will take about 5 to 7 minutes of cooking after adding the cubed tofu until it is golden brown on all sides

Add the sauce that has been mixed to the pan with the tofu

Add salt and black pepper, along with the vegetable broth

Let it cook on low heat for 10 to 15 minutes, stirring every now and then, until the sauce gets thicker and the flavors blend

Add fresh cilantro as a garnish before serving

Hot rice or naan should go with it

Take a bite of your vegan butter chicken