1cup(240g)vegan heavy creamor blended cashews (see notes)
1tablespoonsugar
1¼teaspoonsalt
½to 1 cup(120- 240 g)water
Serve it with
chopped cilantro, lemon wedges, naan, roti, or basmati rice
Marinate the tofu
To a blender, add non-dairy yogurt, lemon juice, turmeric, coriander, garam masala, cumin, red pepper flakes, grated ginger, and grated garlic.Blend until smooth and set aside.
Drain tofu and pat it dry. Tear it into bite-size pieces with your hands.
Transfer tofu pieces into a large bowl and toss it with marinade until fully coated. Note: you can use it immediately or let it sit in the fridge for up to 24 hours.
Cook tofu butter chicken
Melt the vegan butter in a large nonstick skillet.Add marinated tofu pieces without the marinade that's leftover in the bowl. Reserve leftover marinade for later. Fry tofu on medium heat for 10 minutes, turning it every 2-3 minutes until golden brown on most sides.
Add leftover marinade,vegan heavy cream (or alternative, see notes), tomato pure, salt, sugar, and ½ cup water.
Stir then simmer on medium-low heat for about 15 minutes until the sauce gets thick and creamy. Add more water if you'd like a thinner sauce.
Taste and adjust for salt. Garnish with chopped cilantro and lemon wedges.