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Vegan Butter Chicken with Baked Tofu

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A rich, creamy, and flavorful vegan twist on the classic Indian butter chicken made with chickpeas and cauliflower in a luscious tomato-based cashew cream sauce. Perfect for a comforting, plant-based meal.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons tomato paste
  • 1 (14 oz) can crushed tomatoes
  • 1 cup canned coconut milk (full-fat)
  • 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
  • 2 cups cauliflower florets
  • 1 tablespoon maple syrup (optional, to balance flavors)
  • Fresh cilantro, for garnish
  • Cooked rice or naan, for serving

Instructions

  1. Heat olive oil in a large skillet or pan over medium heat. Add onion and sauté until soft and translucent, about 5-7 minutes.
  2. Add garlic and ginger, and cook for another minute until fragrant.
  3. Stir in garam masala, cumin, coriander, turmeric, chili powder, and salt. Cook the spices for 1-2 minutes to release their flavors.
  4. Add tomato paste and stir well, cooking for 2 minutes.
  5. Pour in the crushed tomatoes and bring to a simmer. Cook for 5 minutes.
  6. Stir in coconut milk and mix until the sauce is creamy and well combined.
  7. Add chickpeas and cauliflower florets to the sauce. Stir to coat well.
  8. Cover and simmer for 15-20 minutes, or until cauliflower is tender.
  9. Taste and adjust seasoning. Add maple syrup if desired to balance acidity.
  10. Serve hot over rice or with naan, and garnish with fresh cilantro.

Notes

  • Use tofu or vegan chicken alternatives in place of chickpeas for variety.
  • Make the sauce ahead for quicker weeknight meals.
  • Adjust spice levels to taste—add more chili powder for heat.
  • Cashew cream can replace coconut milk for a nuttier flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/vegan-butter-chicken-with-baked-tofu/