Vegan Butter Chicken
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A simple version of the popular Indian dish, made completely vegan! The tofu for Vegan Butter Chicken is prepared in a unique way that couldn’t be easier and somehow makes it taste a lot like chicken. Better than take-out and healthier, too!
Butter chicken is one of the most popular Indian dishes around, with it’s mildly spiced creamy tomato sauce, and packed full of flavor. It’s usually made with dairy cream, and of course with chicken. I’ve created the most delicious vegan version, and I’m so excited to share it with you today!
The “chicken” is actually tofu, but it’s not any old tofu. No, the tofu is prepared in a unique way in the oven that makes it perfectly chewy. It actually tastes very similar to chicken, especially once drenched in the creamy sauce.
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Garam Masala
The only ingredient you might not be familiar with is garam masala. It’s a great spice mix to have on hand. I use it in Vegetable Korma, and other dishes, too. It’s a blend of several Indian spices and adds an incredible amount of flavor to your recipes. A lot of regular grocery stores carry it, or find it at an Indian market. You can also order it online.
How do you make Vegan Butter Chicken?
This recipe only takes about 30 minutes to make. The one catch is that you probably need to press your tofu, if you have the water packed variety. You can skip pressing if you buy the super firm tofu, not packed in water but in a clear vacuum seal pack.
Press the tofu for 20-30 minutes, if needed. Then, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Slice the tofu into about 6 slices, as shown below, then rip each slice into smaller pieces, but still fairly large chunks. Tear gently, and don’t make the pieces too small.
Next, place the torn tofu pieces in a large ziplock type bag along with the olive oil, cornstarch and salt. Seal the bag, and shake to gently coat the pieces. Arrange on the prepared baking sheet.
Leave room so they are not touching each other. If your pans are small, you might need two. Bake for 25-30 minutes, until the pieces are golden brown and crispy. There is no need to flip the pieces, so baking is very hands off. While the tofu is baking, make the creamy sauce.
For the sauce, melt the vegan butter in a large skillet or pot. Add the onion, and saute for 3-4 minutes. Then add the ginger and garlic and cook 1 minute more. Now add the spices, salt, tomato paste and coconut milk. Stir well until smooth and creamy. Bring to a boil, then simmer the sauce for 5-10 minutes, stirring frequently.
Once the tofu is done baking, add it to the sauce and stir to coat the pieces. Serve over rice, with Easy Vegan Naan, and sprinkled with fresh chopped cilantro. Enjoy!
If you liked this recipe, you might enjoy these as well:
Vegan Butter Chicken
Ingredients
For the tofu:
- 2 (16 oz) blocks extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
For the sauce:
- 2 tablespoons vegan butter, (or olive oil)
- 1 large onion, diced small
- 1 tablespoon grated fresh ginger, (or 1 tsp dried)
- 2 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 ounces tomato paste
- 1 (13.5 oz) canned full fat coconut milk
For serving:
- 4 cups cooked white or brown rice
- chopped cilantro
- Easy Vegan Naan
Instructions
- Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great texture for this dish.
- Add the tofu pieces to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.
- While the tofu bakes, prepare the sauce: Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Saute the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer for 5-10 minutes, stirring frequently.
- When the tofu is done baking, add it to the sauce and stir to coat the pieces. Serve over rice with Easy Vegan Naan. Garnish with chopped fresh cilantro. Enjoy!
Notes
- This would also be really good with roasted cauliflower in place of the tofu.
- You could certainly substitute light coconut milk if desired, but the sauce won't be as rich and creamy.
- For oil free, omit the olive oil and vegan butter. Use water for sauteing instead.
- Calories are for 1/6th of the tofu and sauce, not added rice or naan.
Nutrition
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156 Comments on “Vegan Butter Chicken”
Once again, your recipe was on point. I left out the cayenne to please our littles and they really liked it! I love baking tofu like that and knew this would be good. I did add an extra Tbsp of corn starch and oil, whisked it together in a bowl then tossed the tofu chunks rather than use a bag.
Just so you know, we’re on a first name basis over here. My husband said he liked it and asked whose recipe it was. I said, “Oh it’s Nora’s.” Thanks again!
Haha, that’s so great to hear!! Thanks for the great comment!
I recently was in Santiago, Chile for 4 months, cooking for my vegan daughter and her vegetarian boyfriend. Nora’s recipes were always a huge hit with them, as well as with me (meat eater). With Nora’s recipes, I find myself not missing the meat, and much more willing to do several days a week without it. I just cannot day enough good things about her recipes. Very easy to follow, all delicious, and such a great variety of flavors and cuisines. Love all her desserts as well.
Thanks so much Nora!
Wow, thank you so much for the great comment!! I love to hear this and really appreciate it!
Hi Nora,
could you please clarify a part of your recipe that I’m unsure about? Does the ingredients list call for 2x 16oz blocks of tofu for a total of 32oz, or for 2x 8oz blocks of tofu for a total of 16oz? Thanks!
A total of 32 oz, or two blocks of tofu that are 16 oz each. Some tofu blocks are 14.5 oz which is also fine, but again, use two of them. Hope that helps!
AMAZINGLY GOOD!!
I omitted all butter/oil and used half lite coconut milk – still rich and creamy!
Thank you for sharing the recipe – it’s a keeper!
You’re welcome!! So glad it was good!
This sauce is so yum. I made it and then stirred in some cauliflower pieces, green beans and cooked chickpeas and cooked them in the sauce until the veg were tender. Delicious Sunday night dinner with brown rice.
I was still curious about the crispy tofu so made it later in the week. Served it with a couple of good drizzles of sriracha sauce and some salads. We’re not big tofu lovers here but this recipe has converted us.
So glad to hear it was good!! Thanks for the great comment!
Delicious comfort food!! My non-vegan husband and 3 children enjoyed it too. I served it with a side of turmeric roasted cauliflower.
I have used this method of cooking tofu for several other recipes and it’s the easiest and best-tasting I’ve found. Thank you!
You’re welcome!! So glad you liked it!
This was incresibly flavorful. Definitely adding into our rotation! I used silk heavy cream dairy alternative and it came out amazing! Also made you naan recipe with it and everything was a huge hit with our picky eaters!
So glad everything was delicious!!
Omg yum! I made this last night for myself and a friend. Added a wee bit more cayenne pepper because I like a bit of spice and served with garlic naan. Tasted better than some takeaway shops – loved it! Will definitely make again.
I’m so glad to hear you liked it!
This was amazing!! So delicious and easy. Will it freeze well? Thanks!
I haven’t tried to freeze it, but I think it would be okay.
Loved this recipe! It’s my new favourite I felt super proud of myself at how good it turned out. Only thing was the tofu for me was to crispy.. maybe I cooked it for too long? I’m not a huge fan of tofu trying to learn to love it but overall fantastic recipe thank you!!
I’m so glad you enjoyed it! Yes, just cook the tofu for a little less time next time, or use firm instead of extra firm tofu.