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Creamy Vegan Butter Chicken Recipe with Easy Pickled Onions

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A rich and comforting vegan butter chicken made with tofu and a creamy cashew-coconut sauce, paired with tangy pickled onions for a perfect balance of flavors.

Ingredients

Scale
  • 14 oz extra-firm tofu, pressed and cubed
  • 1/2 cup cashews, soaked in hot water for 20 minutes
  • 1 cup full-fat coconut milk
  • 1 cup unsweetened tomato puree
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp olive oil or vegan butter
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric powder
  • 1/4 to 1/2 tsp chili powder (adjust to taste)
  • Salt to taste
  • 1 tsp maple syrup or agave nectar
  • 1 tbsp freshly squeezed lemon juice
  • 1 large red onion, thinly sliced (for pickled onions)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tbsp sugar or coconut sugar
  • 1 tsp salt (for pickling)
  • 1 tsp whole black peppercorns
  • 1/2 tsp mustard seeds (optional)

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15-20 minutes. Cut into 1-inch cubes.
  2. Soak cashews in hot water for about 20 minutes, then drain and rinse.
  3. Prepare pickled onions by placing thinly sliced red onion in a bowl or jar. In a saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, and mustard seeds. Warm until sugar dissolves, pour over onions, cool to room temperature, then refrigerate for at least 30 minutes.
  4. Heat olive oil or vegan butter in a large skillet over medium heat. Sauté chopped onions for 5 minutes until translucent. Add garlic and ginger, cook for 1-2 minutes.
  5. Add garam masala, cumin, smoked paprika, turmeric, and chili powder. Stir constantly for 1 minute to toast spices.
  6. In a blender or food processor, combine soaked cashews, coconut milk, tomato puree, maple syrup, lemon juice, and a pinch of salt. Blend until ultra-smooth, about 1-2 minutes.
  7. Pour the cashew-coconut sauce into the skillet with the spiced aromatics. Stir and bring to a gentle simmer over medium-low heat. Add cubed tofu and stir gently to coat. Simmer for 10-12 minutes until sauce thickens and tofu absorbs flavors.
  8. Taste and adjust salt or chili powder as needed. Add a splash of water or coconut milk if sauce is too thick.
  9. Serve hot topped with pickled onions and garnish with fresh cilantro if desired. Pair with basmati rice, naan, or flatbread.

Notes

Press tofu thoroughly to prevent sogginess. Toast spices briefly to unlock full flavor. Blend cashews until silky smooth for best sauce texture. Simmer sauce gently to avoid separation. Pickled onions taste best after at least 30 minutes but can be made ahead. Adjust chili powder to preferred spice level. Can substitute tofu with tempeh, seitan, chickpeas, or roasted cauliflower. For nut-free version, replace cashews with silken tofu or sunflower seeds.

Nutrition

Keywords: vegan butter chicken, creamy vegan curry, tofu recipe, plant-based butter chicken, pickled onions, easy vegan dinner, dairy-free curry

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