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.
This was beyond delicious! My whole family devoured it entirely. My son has requested that I make it again for dinner tonight, you know it’s a good recipe when that happens! I made the sauce as written and substituted soy curls for the tofu, that I pre-soaked in chik’n flavored broth. Squeezed out the excess water and added it straight to the sauce once it was ready, and let simmer for 30 minutes. This will probably become one of our weekly rotations. I’m looking forward to trying the other Indian dishes next!
Thanks for sharing your awesome review and feedback, Shea! One of our family favorites as well! I’m thrilled it’s being considered for your weekly meal rotation! Enjoy exploring my recipes! I appreciate you using them! Happy cooking!
Thank you for sharing, I made this tonight and thought it was very tasty. Also quick and easy with very little clean up.
Best tofu recipe yet! The tearing instead of cutting really does it. Much more chicken like consistency. The sauce is marvelous. 10 out of 10. Will definitely make this again!
Oh my gosh!!!! This was SO good!!! Even my non-WFPB husband loved it!!!!!\
Can this be frozen?
Yes, it freezes quite well.
I made this tonight and my vegan family loved it! I cooked exactly as the recipe stated – even ripping tofu for the first time – and wouldn’t change a thing. We enjoyed the depth of flavour in the sauce and the way the tofu absorbed it. Your recipe will be a regular in our menu, thank you postimg!
You are welcome, Andrea. I’m so glad you and your family loved the recipe! I REALLY love this recipe as well! Thank you for your wonderful review and feedback! I’m thrilled it will be part of your regular menu rotation.
This is by far one of my favourite recipes of all time! It’s sooooo delicious.
This was phenomenal!! I subbed in 1/2 tofu (prepared as directed) and 1/2 cauliflower for my tofu-hating husband, and he kept going back for more. He told me “this is the only way I want to eat tofu for the rest of my life” — the sauce was so flavorful, and I upped the spice per our preferences. It was super delish; so glad you sent this out in a weekly email since I had missed it before. Thanks!
You are welcome, Alicia. I’m thrilled the recipe came to your attention, and that you loved it! I REALLY love this recipe as well! Thanks for taking time to share your stellar feedback and review! Wishing you happy cooking!
Can I substitute cashew cream for the coconut milk? What ratio water to cashew nuts if I could to get creaminess?
You can, I have done this. I’d use about 1 cup of cashew cream. The only thing to note is the sauce will thicken up more, so just add a bit of water to thin it out as needed and don’t overcook the sauce or it will get too thick. Enjoy!
Hi, Nora, just wondering…could I use soy curls instead of the tofu? I’m a “newby” in the soy curl department, but thought it might be ok as a different option. I will definitely try your tofu version, though, because I know, as always, your recipe will be amazing…
Hi Kathy. Soy curls would be fun, and I think would work just fine. Just soak the soy curls, make the sauce, then add them to it. I appreciate you using my recipes, and am so glad you are loving them! That’s so encouraging to know! Wishing you happy cooking, and enjoy the vegan butter chicken!
Great recipe, very fast and easy. I use vegan chicken instead of the tofu and works great!
Hi Katrina. I’m glad you enjoyed the recipe! I bet it was great with the vegan chicken! Thanks for sharing your great review and feedback!
My wife says best I Dian dish made with tofu ever!
This sauce was absolutely delicious! Thanks for sharing.
Amazing flavor and texture!!
Thanks for your wonderful review! I’m glad you loved the recipe!
this sounds wonderful for a cold winter night, could I freeze any left overs? I love your recipes and site, so clear and understandable.
Thank you Chris! Yes, the leftovers freeze quite well.
Absolutely delicious recipe. Came out as expected. Modified spice and heat to our taste. Very easy to make as well.
Hi Lin. I’m glad that you enjoyed the recipe and find it easy to make! It is one of my favorites! Thanks for your wonderful review!
This is so easy to make that it shocks me with its flavours every time I make it. Simply delicious 🤩
Hi Gillian. I get it! I’m thrilled you love the recipe! Thanks for your stellar review! Happy cooking!
I cook this every few months, it’s delecious every single time. Thanks for the amazing recipe!
tasty. tofu was a bit too crispy for my liking so may not use cornstarch next time. i don’t think the portions were big enough though.
Hi Jess. I’m glad you enjoyed the recipe! Thanks for sharing your review and feedback!
Great recipe! It was easy to make and my 4 year old ate some without making faces. The 1.5 year old tried it but chose not to eat it. Overall that is a win because they will probably eat it easier next time. I thought it was awesome and the tofu would even be great for other recipes.
Hi Rochelle. Thanks for taking time to share your great review and feedback! I’m glad you enjoyed the recipe! Hopefully it will grow on the kids! It’s great they tried some! Wishing you happy cooking!