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 tastes great. We use all Indian grocery store spices so I think our garam masala is a little deep tasting for this. Next time I’ll Hal the amount. I also added 2 tbsp methi and a tsp smoked paprika and half the tomato paste again, I believe it’s probably closer to tikka this way.
This was amazing. Only thing I would change is leaving the tofu in for a little less time to make it less crispy. I made half the tofu so I could use the rest of the sauce with chicken for my husband. So nice to eat (almost) the same meal together!
Thank you for sharing your great review and comments! I’m glad you enjoyed the recipe!
This recipe was absolutely delicious and easy to make! Great recipe for the whole family to enjoy. I serve it with a side of steamed broccoli!
I’m glad you loved the recipe! I also love broccoli with this recipe! Thank you for sharing your great review and comments!
Hi,once I ate vegan butter chicken,milion years ago, when in my country (Poland) vege food was not popular at all.I was looking for this taste for all those years and now I’ve found it thanks to this recipe.Thank You very very much,I’ll be a regular visitor here!?
I’m so thrilled my recipe is just the taste you’ve been looking for! Thanks so much for taking your time to share your review and comments! Welcome to my site, and enjoy your journey through my recipes! Let me know if you have any questions, and I’d love to hear how the other recipes go for you. Happy cooking!
I absolutely love this! It’s the tastiest, quickest easiest curry I have ever made! I made it the lazy way by using Quorn vegan chicken pieces instead of tofu and it is wonderful, the sauce is perfect, so thick and rich! I’ll be making this again and again and again 🙂
I’m thrilled that you love the butter chicken and will be adding it to your meal rotation! Thank you for taking your time to share your review and comments!
Easy! I made the naan bread too.
The only change I made was to freeze, thaw out THEN squeezed out the tofu.
Thank you for the recipe!
I made it for our weekly potluck and everyone loved it! I shared the recipe with 2 of my friends.
That is such a great idea! I love how freezing tofu changes the texture into something truly incredible. Thank you!
This fabulous recipe is requested nearly weekly by my family! Thank you for sharing this delicious & simple Vegan Butter Chicken dish.
I’m thrilled to hear that your family is loving this recipe on a weekly basis! Thank you for taking time to share your review and comments, Lynn!
This was super delicious! I’ve tried a couple vegan butter chicken recipes over the years but this is the first one I thought was actually pretty close to the traditional dish. Will make this many more times!
This is the best “Vegan Butter Chicken” I have ever made and tasted!
It’s so delicious! This is the 3’d time I’m making it! <3
Drooling over here, while the sauce is simmering.
I’m thrilled you are loving the butter chicken! Thanks so much for sharing your review and comments!
I tried other vegan butter chicken recipes and this was the best! I will sure be making this again! So good and delicious with some paratha and rice on the side!
I’m so glad you love my butter chicken recipe! Thank you for sharing your review and comments!
Very easy and turned out thick a d delicious
Hi. I can’t wait to try this recipe. I have 2 questions. Can I replace the tofu by potatoes? And if so do I follow the same instructions with the oil and cornstarch to bake them first? And for the roast cauliflower, do I add cornstarch and oil in order to roast them. Thank you 🙂
Hi there! I would not cook potatoes like I do tofu, instead just roast them or boil them, whatever you prefer and then add them to the sauce. No need to do the cornstarch/oil for cauliflower either. Hope that helps! The sauce is good with all sorts of vegetables.
I love this stuff. I’ve made it 4 or 5 times now and it’s definitely been added to the rotation. We’ve started making double batches so we have lots of leftovers. So easy and delicious. My partner doesn’t like the mouthfeel of cornstarch at all so I just bake cubed tofu in the oven for about 30 min at 400F, after pressing it for more like 40 min (it just usually ends up that way). The texture is kinda like paneer, at least what I can remember about it :p Thanks so much for sharing this recipe with us!!
Isn’t it great! I am so glad you are enjoying it! Thank you for taking your time to share your review and comments!
I LOVE this recipe! It is so delicious, I have made it a couple of times.
I have one question… Can I freeze this for meal prep?
I hope you and all of your loved ones are happy, healthy, and safe. <3
I’m so glad, Christine! So this recipe is better fresh and will keep in the fridge for about 4 days. It freezes okay but it does change the texture of the tofu a bit and the sauce will be quite thick so you may need to thin it out a bit. Hope that helps!
Fantastic and quite simple. Your page is always a go-to when I want to make something! Ive made this a few times now. The first two times were strictly following your recipe! This time I added diced celery and tomatoes that we’re going to go bad. Added smoked paprika instead of cayenne (I have a 2 year old) and some sugar. I added about a 1/2 C veggie broth to thin the sauce out. I used a very thick coconut milk. I made a turmeric like rice to go with it. Phenomenal and I recommend your page to everyone!
Thank you so much, Samantha! That makes me so happy.
So yummy! My non- vegan husband also loved it, and told me to make it again. 🙂
Thanks for sharing your review Allison! I’m glad you guys loved the butter chicken!
This is one of my absolute favorites! I have made it with tofu and zucchini and mushrooms. Delicious!
I appreciate you taking your time to share your great review, Sue! I’m glad you love the butter chicken! Your choice of veggies sound so good!
Soo good!! I made the tofu on the pan instead of in the oven, it was so much faster and still crispy! Then I added the sauce right on top 🙂 I also added some cornstarch to thicken it, sooo yummy… even my meat-lover boyfriend approves! Thank you
Hi Cassidy! Thank you for sharing your review and comments! This is one of my favorite recipes! I’m glad you and your boyfriend loved it!
Can i store the sauce/tofu in the freezer?
It freezes pretty well, the tofu changes in texture a bit after being frozen, but it will work.
The recipe says “2 (16 oz) blocks of extra firm tofu”. Are you saying that one block is 8 oz or that one block is 16 oz?
Sorry if that is confusing, one block of tofu is usually 14.5-16 ounces, and I am calling for 2 blocks of tofu. Hope that helps!
One of my favorites! Butter chicken was always my go to at Indian restaurants before going WFPB. I love this recipe! I’ve made with tofu as well as roasted cauliflower! Both are delicious! Usually I double the sauce for dipping your naan bread recipe in.
I’m glad you’ve found a favorite amongst my recipes! Thank you for sharing your wonderful review and comments!
I cannot say enough good things about this recipe!! First of all, I tried this with your vegan chicken and it was heavenly! I make your seitan chicken recipe pretty often becuase my family is vegan, but my daughter has many allergies including soy, so finding a good source of protein has been hard. She will devour anything with the vegan chicken in it. Anyway, back to this amazing recipe. The flavor combination is absolutely perfect and I was told by my mother-in-law that the house smelled like her favorite Indian restaurant. It was simple to make and I even added some green peas right at the end. It is one of those dishes that taste even better a few days later after everything hangs out together. I don’t often write recipes down, but this one is a keeper! Thank you!
Hi Chris. I’m glad you’ve found a yummy recipe your daughter can enjoy! Thanks you for using my recipe, and for taking time to share your fantastic review! Happy cooking!
OMG this sauce is beautiful!!! I did a lazy version with frozen garlic & ginger and store-bought vegan “chicken” and it was so yummy! I will 100% make this again. And again and again!
I’m thrilled you loved the butter chicken and will be making it lots! I appreciate you taking your time to share your wonderful review. Thank you!
This is sooooo good and the leftovers are even better!
You gotta love those leftovers….I sure do! Thank you for sharing your terrific review, Charlotte!
That tofu was perfection after it was drenched in the sauce. For me, a little too much tomato paste, but all in all great texture.
Thank you for sharing your review, Natlia! I’m glad you liked the chicken! You can always cut back on the tomato paste if you like less. Happy cooking!