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.
My husband is vegan, I’m vegetarian. Butter paneer is one of my favorite dishes and my husband couldn’t try it. I was so excited to find your recipe. We tried it and we are having it for dinner tonight again! I make my own seitan and use it in place of the tofu. It’s delicious! Thank you!
You’re so welcome! I’m glad you found the recipe and are enjoying it!
Do you have any recommendations of veggies to add to this? Other than peas (which I don’t have). Thanks! Excited to try this recipe!
It would be good with cauliflower, broccoli, carrots, perhaps even potatoes and green beans! The sauce is so yummy on anything. Hope you enjoy!
Great and very easy recipe, but we found it FAR too salty. Had to add a good few sprinkles of brown sugar and add a big handful of chopped cilantro just to make it edible! Next time I make it will use more like 1/4 or 1/2 teaspoon of salt in the sauce, shouldve trusted my gut with that one.
The baked tofu came out really well though, will be lifting that part of the recipe for snacks and salad toppers with a few extra flavours.
I’ve been making this recipe for almost a year now and I keep coming back to it. So flavorful, and the texture of the tofu is just right! (I even make tofu for other recipes this way.) I often add peas to the sauce to add a bit more vegetable to the dish. My omnivorous boyfriend makes this recipe too (that’s how good & easy it is). Thanks for a great recipe!
You’re so welcome!! Thanks for the great comment!
I haven’t made this yet but it is definitely on my to-do list especially with the yummy Naan! Thank you for creating these yummy vegan recipes!
Love this! My new go-to vegan butter chicken. The first time I made it with tofu, but didn’t bother with the extra steps- just put the uncooked tofu cubes in toward the end. It was lovely- it softened up like paneer. The second time, I had no tofu, so just threw some cooked chickpeas in, instead- “butter chickpeas”. Very good, and so nice to know I can throw this together anytime as these ingredients are always on hand.
As an aside, I did also add about a third of a can of diced tomatoes, which I chopped up more finely, as well as a cup of pureed pumpkin. I am sure this made it less strongly flavoured than it would have been, but I liked the easy, hidden , added nutrition. To make up for it, I added quite a bit more garam masala, as well as some salt. I also did not have coconut milk on hand, so just used oat milk the first time and rice milk the second time, and both worked very well. Thank you for this recipe- it’s a keeper!
You’re so welcome! Thanks for the great comment!
So easy to follow and so flavoursome! Thank you so much! Now I don’t have to buy hubby the ready made butter chicken anymore from our supermarket. He loves this just as much as I do! WE have finally found a recipe that works for us!
That’s so wonderful to hear!! Thanks for the comment!
I love this recipe! I was told that someone who doesn’t like tofu, loved this dish. Thank you for posting this recipe.
Wow, that’s a great compliment!
I used 1 package of tofu and a can of chickpeas and a white potato. It was a hit! My family and friends claim to not like Indian food or anything vegan. They all raved and raved and gladly took home leftovers. Thank you for this amazing recipe!!
Wow, that’s such a great comment! Thanks!!
Thanks a lot, Nora! I turned it up a notch by adding some grean peas and dried fenugreek for the flavour. Loved it <3
This was incredible! My husband is subject to my vegetarianism (without too much complaint) and he was raving about this one. Serves as an awesome replacement to our old beloved chicken tikka masala recipe. Thank you!
You’re so welcome!
This tasted so much like the real thing! I really think if I served this to a non-vegan, they’d never know the difference. Also, I’ve tried several of your recipes and 5 out 5 for everything so far! I’ve even gotten my hubby on board with being vegan (not that he has much choice… he doesn’t cook. haha!), and he’s been an avid meat lover for years.
Wow, this is such a great comment!! Thank you so much!
Dear Nora,
thank you so much for the recipe.
It was delicious and really tasted like in an Indian restaurant. We will definitely make this again ?
So glad to hear it was delicious!
I don’t usually leave comments on recipes, but I felt the need to for this recipe. I made this last night for myself and my boyfriend, and it was out of this world! He was so blown away with how great everything tasted, and commented that this was the “best meal you’ve ever made”. This method of cooking the tofu was perfection and the sauce was perfect as well! Thank you for sharing this recipe – it will become a staple in our weekly menus!
Thanks so much for the wonderful comment! I’m glad you both enjoyed it!
Can I use coconut cream instead of full fat coconut milk??
Yes, that should work.
I want to try this. What could I use in the place of tofu?
Chickpeas work great and are easier, too.
I’m making this now and I’m VERY aware of single use waste. I’m curious why you suggest a ‘ziploc’ bag and parchment paper rather than just baking on a baking sheet and mixing in a bowl?
You can bake the tofu however you would like, this is just how I do it. I wash my bags and reuse them, but I do find it easier to mix the tofu in a bag. I end up crushing my tofu half the time in a bowl. Parchment paper helps the tofu not to stick and makes for easier clean up. But of course, you are free to use whatever method you prefer.
Hi Emily, I put the tufo in a container with a lid and then shake it, works perfectly fine for me 🙂
The flavor was amazing!
Found it a little spicy for the kids though but I loved it!
Thank you
So glad it was good!
Definitely loved this recipe. Wife said it was the best butter chicken sauce ever, and so I’ll for sure be making it again. The high sat fat and salt contents mean it will have to be a special occasion recipe, but since my foray into plant-based eating, your recipes have easily been the most flavorful of all. Thanks!
Absolutely delicious and surprisingly not that that difficult to make! It tasted just like it was from a restaurant. Mine came out much darker than the picture (not sure why haha), but was still AMAZING!!! Will definitely make again.
I’m so glad you enjoyed it! The color of the final dish very much depends on your garam masala spice blend, some are lighter than others. Thanks!
Hi this recipe looks amazing
Just wondering if I can use corn flour instead of cornstarch? Can’t seem to find it anywhere
What would the measurements be?
I don’t think it will work the same, as cornstarch is a white powdery thickener. I believe corn flour is yellow, and won’t work the same here. Tapioca starch would work, or if you need to you could leave it off. The tofu just won’t be quite as crispy.
It depends on where you are as in Australia & New Zealand cornstarch is called corn flour to complicate things!!
Absolutely delicious!!! Thank you for the recipe.
You’re welcome!
This was a total win for the family. I don’t cook with a lot of tofu, and generally don’t like it. But, it was great prepared this way. The flavors were great, and the kids loved it. I cook a lot and am very picky about recipes. I found this one to be very impressive, and simple. It will be part of our regular meals. Thank you for putting this together.
You’re welcome! Glad you liked it!
Is this meal freezer friendly? I’m cooking for 1, so any tips on shrinking the recipe or turning it into meal prep would be great!
Yes, it freezes well, especially in individual portion sizes. Makes it easy to heat up whenever you need a meal!
This was delicious! I used one block of tofu and a couple cups of cauliflower florets. The whole family loved it. My daughter even requested that this be in our regular meal rotation! Thank you for another outstanding recipe!
You’re so welcome!