Craving a cozy, comforting curry that captures all the richness of creamy butter chicken but skips the meat and dairy? This Cauliflower Butter “Chicken” with Tomato Cashew Gravy is a plant-based love letter to the classic Indian butter chicken recipe. It's everything you want in a comfort food dish—deeply spiced, rich, velvety, and satisfying—but entirely vegan. Cauliflower and tofu soak up a luscious, spiced tomato-cashew butter chicken sauce that’s so indulgent, you won’t miss the meat for a second. Whether you’re a longtime fan of curries or just dipping your toes into vegan foods, this dish will win you over fast.
This recipe is also incredibly flexible—it works beautifully as a weeknight dinner, a meal-prep option, or even a dump and go crockpot dinner if you’re low on time. It’s not just a healthy butter chicken recipe alternative; it’s a bold, flavor-packed meal that rivals the original in every way.
Cauliflower Butter “Chicken” with Tomato Cashew Gravy
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Indian
Large baking sheet For roasting the tofu and cauliflower. If you don’t have one, use two smaller pans.
High-speed blender Essential for getting the tomato cashew gravy ultra-smooth. A regular blender or even an immersion blender can work in a pinch but won’t yield the same creamy texture.
Large skillet or sauté pan To bring everything together at the end.
Mixing bowls For seasoning your tofu and cauliflower before roasting.
Tofu press or heavy pan Pressing the tofu is key. If you don’t have a tofu press, just wrap it in a clean kitchen towel and place something heavy on top for 15–30 minutes.
For the Roasted Cauliflower and Tofu
- 1 medium head of cauliflower cut into florets
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 tablespoons neutral oil like avocado or grapeseed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Tomato Cashew Gravy
- 1 tablespoon coconut oil or vegan butter
- 1 large yellow onion finely chopped
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup raw cashews soaked for at least 1 hour or boiled for 10 mins
- 1 cup water or more as needed
- 1 tablespoon maple syrup
- 1/2 teaspoon salt or to taste
- Juice of 1/2 lemon
Optional Garnishes
- Chopped cilantro
- Extra drizzle of coconut cream
- Toasted cashews
Roast the Cauliflower and Tofu
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets and tofu cubes with oil, cumin, paprika, turmeric, salt, and pepper until everything is well coated.
Spread in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden and crispy on the edges, and the tofu is slightly browned and firm.
Make the Tomato Cashew Gravy
While the veggies roast, heat coconut oil in a skillet over medium heat. Add chopped onion and sauté until soft and golden, about 7–8 minutes.
Add the garlic, ginger, and spices: garam masala, coriander, chili powder, cinnamon, and cloves. Cook for another minute until fragrant.
Pour in the crushed tomatoes and maple syrup. Stir and let it simmer for 5–7 minutes to deepen the flavors.
Meanwhile, drain the soaked cashews and add them to a blender with 1 cup water. Blend until very smooth and creamy.
Pour the cashew cream into the tomato mixture and stir to combine. Simmer gently for another 5 minutes. Add salt to taste and a squeeze of lemon juice to brighten things up.
Combine and Simmer
Once the tofu and cauliflower are done roasting, transfer them to the skillet with the sauce. Stir gently to coat everything in the gravy.
Simmer everything together for 5–10 minutes on low heat, allowing the flavors to meld and the tofu and cauliflower to soak up all that creamy butter chicken-inspired goodness.
If the sauce gets too thick, add a splash of water or coconut milk to loosen it up.
Serve and Garnish
Serve hot over basmati rice, naan, or quinoa. Garnish with fresh cilantro, a swirl of coconut cream, or a few toasted cashews for crunch.
Pairings
This butter chicken tofu recipe pairs beautifully with fluffy basmati rice or jeera rice (cumin rice). The light, fragrant grains balance the richness of the sauce and absorb every drop of that velvety gravy.
Garlic naan or vegan roti makes for excellent dipping, turning every bite into an experience. For something fresher, a side of cucumber raita (dairy-free) made with coconut yogurt or a crisp kachumber salad (cucumber, tomato, red onion, lemon juice) adds brightness and crunch.
To drink, a cold glass of mango lassi (vegan version with coconut yogurt) or even chai without milk is a comforting, traditional match. If you’re going more fusion, a dry white wine like Sauvignon Blanc or a crisp pale ale can complement the spices beautifully.
FAQs
1. Can I substitute tofu with something else?
Absolutely. If tofu isn’t your thing, try using chickpeas, tempeh, or even soy curls. Each one holds up well in the butter chicken sauce and makes for a protein-packed, satisfying alternative.
2. Is this a good option for people avoiding dairy?
Yes, this is a fully dairy free butter chicken alternative. The creaminess comes from blended cashews, making it perfect for those avoiding dairy. Coconut cream is optional but can add an extra layer of richness.
3. Can I make this in a slow cooker?
Yes! For a dump and go crockpot dinner, skip the roasting step. Just add all the ingredients (except the cashew cream) into your slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Blend in the cashew cream near the end, stir, and let it cook for 15 more minutes.
4. What’s the best tofu to use for this recipe?
Go for extra-firm tofu and make sure to press it well. It helps get a crispier texture when roasted. Soft or silken tofu won’t hold up well and will break apart in the sauce.
5. Is this recipe considered a healthy butter chicken recipe?
Yes, it’s a healthy butter chicken recipe by most standards. It’s rich in plant-based protein, fiber from the cauliflower, and healthy fats from cashews. Plus, it avoids heavy cream and butter without sacrificing flavor.
