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.
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.
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!
Video
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.
We made this recipe last night and it was so delicious! The flavours were amazing and the tofu turned out great. We ended up cooking the tofu in our air fryer and it was nice and golden brown.
Hi Brittany. Tofu baked in the air fryer is so delicious! I’m so happy that you loved the recipe! Thank you for sharing your glowing review and feedback!
Holy moly I just devoured this and didn’t even need rice! I have been craving some Indian food after having it last week and this hit the spot. Perfect for winter and great macros too. Thank you for making this incredible recipe, I can’t wait for my non-vegan boyfriend to try it too!
You are welcome, Gabi! This is one of my favorite recipes, hands-down! I am so thrilled that you loved the recipe! Thank you for sharing your stellar review and feedback! Wishing you happy cooking!
10/10
My children absolutely love this curry too as it as not spicy and they love tofu! So easy to make thank you!
Hi Caroline. I’m so glad you and your family are loving the butter chicken recipe! Thank you for taking time to share your incredible review and feedback! Happy cooking!
I have made this 4 times already and each time is so delicious and very easy! Thank you!
You are welcome, Samantha! Thank you for sharing your terrific review! I agree, this recipe is so easy and is so delicious! One of my favorites!
So good! I served it with basmati rice and your naan recipe. The technique of slicing and pulling apart the tofu gave it a good texture and size. I may add more cayenne pepper next time. I didn’t have fresh cilantro, so I used my dried Penzey’s brand cilantro which is pretty decent in a pinch.
Hi Therese. I’m so glad that you tried the vegan butter chicken recipe, and that you loved it! It is one of my favorites! I appreciate your great review! Happy cooking!
Just like every other recipe I’ve tried from Nora, this one is super delicious! Pro tip – double or triple the recipe cuz you will definitely be wanting more of this amazing sauce.
If you have a high powered blender I personally recommend blending it all together once it is done cooking. My wife and I preferred it this way, as it will be creamy throughout rather than a little chunky from the onions. Still great though!
Hi Anders. Thank you for sharing recipe experience and fabulous review! I’m thrilled that you loved the recipe! I appreciate your support, and wish you lots of happy cooking!
This is an amazing recipe! It is bursting with flavor, and the tofu really is so similar to chicken in this dish. My partner also shared that this is “the best vegan recipe I’ve made”, so will definitely be making this again.Thank you!
You bet, Leanna! I’m thrilled this recipe is a favorite in your home! It is definitely a well loved meal in our home as well! Thanks for taking time to share your terrific review and feedback! Happy cooking!
I am IN LOVE with this recipe! This is the first review I’ve left for a recipe, but this one is amazing! This dish is in my regular rotation now, and everyone I’ve made it for has loved it. SO GOOD!!
Thank you, Sheri, for your encouraging and kind words! I am thrilled that you are loving this recipe and sharing it with others who love it as well! I appreciate your glowing review, and wish you lots of happy cooking!
Okay, my family and I all truly love this recipe! I now make this dish with naan every Sunday for family dinner. The only thing I’m struggling with is that it’s not as saucy as the photos. Does anyone have any tips?
Love this recipe. It has ended up in our normal dinner rotation. The tofu is so good!
Hi Randi. I am so glad that you and your family are loving the recipe! We love it at our house as well! Thank you for sharing your glowing review and feedback! Wishing you happy cooking!
Tremendously good! I used Beyond Chicken in place of the tofu and it pleased the non-vegans at the table to no end.
I highly recommend making the super easy naan recipe linked from this one. I’m in heaven being able to eat naan again!
Hi Ryan. I relate with you about the naon! It’s perfect with this meal! Thank you for taking time to share your fantastic review and feedback! Wishing you so much happy cooking!
Does this freeze well!
Also love your recipes!
Yes, it freezes well. Thank you for loving my recipes!
This was absolutely delicious!! Wow!
Hey there, about how much would you say is 1 serving?
I’m not totally sure, but if you eyeball about 1/6th of the tofu with sauce, that’s your answer. I’m guessing around 3/4 cup, but that’s a guess. If you need exact info, your best bet is to weigh the completed dish, then weigh individual portions.
My husband was missing butter chicken so I made this. It was easy to make and tasted lovely. I’ll definitely make it again.
I’m thrilled that the recipe was a hit with you and your husband! Thank you for sharing your glowing review and feedback! Wishing you happy cooking!
I made this exactly as written except subbed roasted cauliflower instead of the tofu and used pumpkin puree instead of tomato paste due to an allergy. It turned out *excellent* and will be going on repeat. It even won over the palates of three picky pre-teens. Highly recommend.
How awesome to read that this was a hit with pre-teens! I’m so glad that you enjoyed the recipe! Thank you for your stellar review and feedback. I loved reading about your recipe variations! Happy cooking!
Absolutely delicious!! I accidentally added a tablespoon of curry powder when I meant to add the garam masala (so I added that as a tablespoon as directed) it still turned out delicious!!
I also swapped one block of tofu for a head of roasted cauliflower florets and loved the variety of texture!
Hello Skye. I love the idea of having roasted cauliflower along with the tofu! That sounds really good! Thank you for sharing your stellar review and feedback! I’m so glad that you enjoyed the recipe and wish you lots of happy cooking!
Hi there, I have made many many of your great recipes and have loved them all so far! I am making this tonight and wondered when it says four cups of rice, how many cups dry do you use?
Thank you!
I hope you enjoy this recipe! Around 1 1/2 cups dry. You can make a little more if you know folks like a lot of rice! But that should be enough. Thanks!
Hi, I was wondering if the sauce could be frozen please?
Yes, it can be frozen.
This was SO delicious, honestly the first thing I made that tastes restaurant quality and it was so easy! Also doesn’t taste vegan at all! Thank you!!
You are welcome, Zet! This is totally a meal I could eat over and over! I’m so glad that you loved it! Thanks for sharing your stellar review and feedback! Happy cooking to you!
This was delicious and easy to make! However, I was wondering why my sauce turned out more ‘reddish’ in color than the photos in the recipe?
Likely from your specific garam masala; some are more red and others are more yellow/orange.
A delicious and easy weeknight dinner. Best believe I’ll be making this again!
Hi Ren. I’m thrilled you love the recipe! It’s one of my favorites, and I just made it for last night’s dinner myself! Thank you for your stellar review! Wishing you happy cooking!
Truly OUTSTANDING recipe!
I’ll admit, I had a backup bottle of sauce (TY International section of my grocery store); but I will have to give that away – as we love this recipe! My wife LOVES spicy – I, not as much; but I try and mix our lunches up. This recipe is a keeper!! I’ll add more veggies and/or beans for variety; but I’ giving this a 5 star review and have already saved the recipe in my “keepers” file! : )
Granted, next time – I won’t add all the spices and set that to the side for me; and then add more of the hot/spicy for the rest of the recipe. I will be making this for our friends as well – nice zing and easy to make.
Love this recipe. So does my daughter. We have a problem and I hop you can help. We recently found out she can’t have ginger or cinnamon for the time being. I have found a work around recipe for curry powder. I’m wondering if increasing the amount and omitting the Garam Masala would work.
I made this for the first time tonight, and I will be making it regularly from now on! One of the best butter tofu curries I have ever had! I couldn’t believe how quick and easy this was!
Hi Cassie. Hands down one of my favorites for both flavor and ease of cooking! I’m thrilled you loved it as well! Thanks for taking time to share your glowing review and feedback! Happy cooking!
Make this all the time, it’s easy and tasty and great for the whole family.
I appreciate your stellar review! I’m thrilled your family loves the recipe! Happy cooking!