Vegan Butter Chicken (With Tofu!)
This Vegan Butter Chicken is every bit as delicious as the original, but it’s made with tofu and a creamy coconut-based sauce. It’s guaranteed to satisfy your craving for plant-based Indian food!
Remaking butter chicken into this vegan butter chicken was like a dream come true. All the creaminess and butteriness of the original dish, once again a part of my life. Friends, I ate this vegan butter chicken for days on end, dreamed about it (no, really), and even wondered how I could incorporate it into breakfast.
Here’s a question people ask me more and more often lately: “If it’s vegan, why give it a meat name?” Honestly, because Jessica in the Kitchen caters to everyone, which means making recipes easy to find and relate to. If I called this “Vegan Butter Tofu” you might not even think of the Indian dish “butter chicken”, or someone looking to make a vegan version of the original may not find it.
The point is to make it easier for anyone interested in veganism, or a new vegan, or any human really, to be able to find vegan versions of their favourite dishes, and to be able to relate it to something they’ve already had. This is why you won’t see “veggie balls” or “nut balls” or “mylk” “cheez” but instead “vegan meatballs” and “burgers” and “mac and cheese”. I’m all about making life easier for everyone, instead of making people feel like they need to be a part of a special club to “get it.”
All that is to explain why I named this recipe Vegan Butter Chicken. But don’t worry, there’s no chicken here, and not even a plant-based chicken substitute. Instead, I used tofu, and the way I prepared it is a must in life. It’s crispy, chewy, and absolutely packed with flavour, making it perfect for pairing with the creamy spiced tomato sauce.
Grab a piece of naan and get ready to dig in! And if you love it, try my Slow Cooker Tofu Butter Chicken too.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the tofu:
- Cornstarch
- Garam masala – This is key to the flavour in this recipe. Don’t skip it!
- Ground ginger
- Chili powder
- Curry powder – You can use mild or hot, depending on your taste preferences.
- Coconut oil
- Firm tofu
For the sauce:
- Coconut oil
- Garam masala
- Ground ginger
- Chili powder
- Ground black pepper
- Curry powder
- Onion – A yellow or white onion is perfect.
- Sea salt
- Coconut milk – Use canned coconut milk, not the refrigerated kind sold in cartons.
- Tomato paste
- Lime juice
How to Press Tofu
Here’s my favourite way to press tofu:
- Wrap the tofu in paper towels, then with a kitchen towel around that. (That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it!) Wrap it like a blanket around a baby. The tofu is now your food baby.
- Put a heavy pan on top, like a cast iron skillet. Then put two books in or on top of that.
- Balance it so it doesn’t fall off, and leave it for about 30 minutes. The tofu should be compacted, and the kitchen towel should be wet with the liquid from the tofu.
Now you can proceed with the rest of the recipe. This step makes tofu absorb flavours so much better, and gives it an amazing texture too.
How to Make Vegan Butter Chicken
Get ready for a supremely satisfying butter tofu dinner! Here’s what you’ll need to do.
Prep the tofu. Cut the pressed tofu into cubes, or tear it into bite-sized pieces for extra texture.
Season the tofu. Whisk the cornstarch and seasonings in a large bowl. Add the tofu and toss to coat. Let this mixture sit for 15 minutes.
Cook the tofu. Heat the oil in a skillet set over medium-high heat. Add the tofu and cook it until all sides are browned and crispy. Remove the tofu from the skillet and transfer it to a plate or bowl.
Cook the onions and spices. Return the pan to medium-high heat and melt the rest of the coconut oil. Add the onions and cook for about 4 minutes, or until they’re translucent. Stir in the garam masala, ground ginger, chili powder, sea salt, ground black pepper, and curry powder and cook for 30 seconds, or until fragrant.
Make the sauce. Stir or whisk in the coconut milk and tomato paste, then bring the mixture to a slow boil and reduce to a simmer. Cook for about 5 minutes, or until the sauce thickens.
Finish the dish. Stir in the tofu and cook for another 5 to 10 minutes. Remove from heat, squeeze in the lime juice, and season to taste with salt.
Serving Suggestions
Serve this with basmati rice or homemade naan for a complete meal. This would also be amazing with quinoa, cauliflower rice, or any other grain you like. If you have a small amount of leftovers, they can be spooned over baked sweet potatoes.
I like to garnish this dish with parsley, but if you don’t mind the taste of cilantro, that will work too.
Tips for Success
Here are a few pointers for perfect vegan butter chicken:
- Don’t skip cooking the tofu first. If you add it to the sauce without the initial sautéing, it will be mushy and crumbly.
- Making it lighter. If you don’t mind a thinner sauce, you can swap out the full-fat coconut milk with lite coconut milk, which will cut the calories and fat in the recipe.
- Adding more heat. For a fiery dish, add minced hot peppers, cayenne, or red pepper flakes.
How to Store and Reheat Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stove over low heat until warmed through, or warm it up in the microwave. You may need to add a splash of water or coconut milk if the sauce has thickened too much.
Can This Recipe Be Frozen?
Yes! This recipe can be frozen in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge, then reheat it as instructed above.
Enjoy friends! If you make this vegan butter chicken recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Butter Chicken (with Amazing Tofu)
Ingredients
Amazing Tofu
- 1 tablespoon cornstarch
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Kashmiri chili powder
- ¼ teaspoon curry powder
- 3 teaspoons coconut oil
- 1 16 ounce block extra firm tofu, pressed*
Vegan Butter Chicken Sauce
- 1 1/2 tablespoons coconut oil or vegan butter
- 1 tablespoon garam masala
- 1 teaspoon ground ginger
- 1/2 teaspoon Kashmiri chilli powder
- ½ teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 small onion, diced (or half a red onion)
- 1 teaspoon sea salt
- 14 oz coconut milk, full fat from the can
- 1 can, 6 oz tomato paste
- juice of one lime
Instructions
Amazing Tofu
- Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
- Mix the cornstarch and the seasonings together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over medium high heat, heat the oil. Once hot, Add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.
Vegan Butter Chicken Sauce and Tying it Together
- In the same pan over medium high heat, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the the garam masala, ground ginger, chill powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use whisk or just stir throughly to combine the tomato paste completely.
- Bring the mixture to a slightly boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the tofu, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Another easy, delicious weeknight meal. Your recipes are a savior after a long day. It’s the perfect meal on a cold winter night. I baked the tofu, used reduced fat coconut milk and served it over farro. This will definitely be in my regular rotation of winter recipes. Thank you!
Thank you so much Lori! So happy to hear and thanks for sharing your changes too!! You’re so welcome!
Didn’t have all the spices but still ended up gorgeous. Tofu is crispy, sauce is thick and coats everything well. And it’s quite easy (not that quick since it needs to simmer, but it’s quite low-effort)
We’re so happy that you enjoyed this recipe Pitichou! Thank you so much for reading and leaving such a nice comment!
I really want to make this but I am allergic to coconut products. What could I use to replace the coconut milk in this recipe?
You can definitely use vegan yoghurt and soy milk. I hope this helps.
Can’t wait to try this – how much tofu is “1 block? Do you have a rough weight estimate?
Thanks!
Hi Claire! Between 14 ounces to 16 ounces (1 pound). I hope that helps so much!
This recipe was a fun shake up for our usual soup/chili/stir fry dinner repertoire! Will definitely make again. I added some kale in for the last few minutes to get some extra veg in there.
I can’t eat tofu so what do you suggest I use instead for the Butter Chicken which sounds delicious
Hi Cheryl! Thanks so much fo reading I think this substitute is what you’re looking for. I hope this helps!
https://jessicainthekitchen.com/indian-butter-cauliflower-vegan/
Can’t wait to try this Buttered Chicken recipe.
Ingredients state:
1 Block firm tofu pressed*
Could you please give the original weight of this ‘block’. Ones I’ve seen to buy differ in size.
Hi Janet thanks so much for reading! The block that we used weighs 12 Oz (340g). I hope this helps.
Can I ask what you mean by tomato paste?
I’m in the UK, we have either tomato purée (concentrated tomato “paste”) or passata (blended and sieved tomatoes). The purée is normally in a tube that you squeeze out, and the pasata is in a can.
Many thanks
Tracy.
Hi Tracy the equivalent would be puree. Thanks so much for reading. I hope this helps!
I had a bad experience with a bland butter tofu recipe in the past, but THIS was SO flavourful and perfect! I will never miss butter chicken again, as this recipe hits the mark perfectly, flavour and texture-wise. Thank you!!!
Thanks so much Jenn. We’re happy that you like our recipe.
Hi! I am new to a “meatless”, animal free menu. I have it in my heart but that doesn’t always translate to success mostly because of obstacles when cooking for a family, and trying maintain a specific way of eating. I have to say this recipe is a winner! I made the tofu version for myself and using the same recipe, a chicken version for my family. It was a hit! I added a half cup of frozen peas to mine once it was finished cooking, and freshly grated ginger to both instead of ground. If all of your recipes are even half as good as this one, I can see my commitment is going to be easy! Thank you for sharing this delicious recipe!
Oh wow! Thanks so much for this incredible comment Stephanie. We’re just so happy that we were able to help!
Hi Jessica. I have made several of your recipes and they are all great. This recipe states to sauté the onions, but onions are not listed in the ingredients. How much should I use?
Thanks so much for reading Justine in the ingredients it says one small onion diced under curry powder is it blocked by something on your screen? I hope this helps.