With zesty ginger and our homemade garam masala seasoning, this Vegan Butter Chicken is the perfect quick weeknight Indian-inspired classic turned vegan. Our easy method for preparing the tofu gives it the same taste and texture of chicken. Be sure to check out our tips below on how to cook tofu just right for this vegan butter chicken recipe!
I know what you’re thinking – vegan butter chicken but without chicken…with tofu? Hear me out – if I had called this recipe vegan butter tofu would you have clicked? Probably not.
But tofu makes the perfect replacement for chicken because – if cooked right -the texture and shape mimic chicken. I mean it can be used to make baked tofu nuggets and you can BBQ tofu! But, you have to know how to cook it and I’ve perfected this after working on my tofu curry recipe.
So if you love Indian recipes like I do, I highly recommend you try this butter chicken with tofu! It comes together in under an hour and is packed with flavor – let me show you!
Why you’ll love it
- Simple ingredients that are mostly spices. So while it might look like quite a few ingredients, they are really just different spices.
- The tofu has a crispy texture and bite feel very similar to chicken thanks to a trick I’ll discuss below!
- Crowd-pleasing Indian spices are a welcome warmth to anyone. Even if you haven’t tried much Indian food, garam masala brings a warmth and coziness only found in butter chicken.
Ingredients for Vegan butter chicken
Most of these ingredients can be found easily in the store. The only one that is a little special is garam masala but you can make your own if you can’t find it in the store.
- Tofu: You will need 2 firm tofu blocks here. It’s super important that it’s firm tofu so the texture can hold up the awesome butter sauce.
- Cornstarch: This helps the outside to become crispy. It’s a must for this tofu!
- Tofu spices: Adding a little curry powder and salt to the tofu help to really layer on those flavors.
- Coconut oil: I use coconut here to stick with the coconut flavors, but olive oil or avocado oil work too.
- Yellow onion: These are the sweetest and most milk of the onions. A white onion would also work here but the sauce won’t be quite the same.
- Ginger & garlic: Fresh ginger and garlic have a flavor unlike anything else! While I don’t recommend powdered ginger or garlic, you can use pre-minced ginger and garlic.
- Garam masala: This is a blend of many Indian spices that adds SO much flavor to the dish! You can find it in most stores, otherwise you can make homemade garam masala.
- Butter sauce spices: In addition to the garam masala, you will need coriander seed, kashmiri chili powder, cumin, and salt. A note about the kashmiri chili powder, if you don’t have it, you can substitute for sweet paprika and cayenne pepper.
- Coconut milk: Grab full-fat coconut milk for the most decadent vegan sauce. This type of coconut milk is usually found in a can near the Asian item in the store.
- Tomato paste: Tomato adds a natural sweetness and slight acidity to cut through the fat from the coconut milk and oil.
Garam masala vs curry powder
Although these spices might seem similar, they are very different. Curry powder has lots of turmeric in it giving it that stark orang/yellow color, while garam masala is much more flavorful and less colorful. They each offer specific flavor profiles to this butter tofu!
How to make butter chicken vegan
To veganize this typically chicken-based dish, we need tofu. We also need to know how to handle the tofu to make it taste and look like chicken. Here’s what you do:
- Prepare by making rice if you want it
- Make the tofu by tearing the tofu into bite size pieces (this is the trick!!) and tossing it in the spice mixture
- Bake the tofu till golden
- Saute the onions in the oil in a pot
- Make the flavor base by adding all the spices to the pot
- Turn it into sauce by adding the coconut milk and tomato paste
- Combine the crispy tofu with the sauce
Sarah’s tip!
As an optional step, you can blend the sauce with the onion mixture using an immersion blender or transferring it to a blender. Just remember to never put the lid on tight on a blender when dealing with hot liquids. There needs to be space for the hot air to escape.
Storage
This dish is best eaten right away. It can be kept int he fridge for up to 3 days but the tofu will loose it’s crispy texture. You could also make just the sauce and freeze it in small portions to use as needed through the year.
Why this Recipe Works
If you aren’t already rumeging through your pantry to find the ingredients for this vegan butter chicken, here are a few more reasons why it works so well!
- Torn tofu really makes all the difference in texture and appearance!
- You can meal prep the sauce and serve it with tofu, roasted cauliflower or anything else that sounds good!
- Everyone loves this dish even if they have never had Indian food. It has the perfect combination of comforting and exciting flavors to keep you coming back bite after bite.
FAQs
What can I use instead of chicken in butter chicken?
You can use tofu! It’s packed with protein, has a similar mouth feel, and is a great vessel for the butter sauce. If you’re not a fan of tofu, we also love serving this butter sauce with nutritious (and delicious) chickpeas.
How do I press tofu?
I find it best to place the tofu on a plate with many paper towels on top, a piece of parchment paper, and then a few heavy cook books or pans. Let this sit for 20 minutes to get the extra moisture out.
Can I make this sauce thinner?
Yes, to make the sauce thinner and with less fat you can use a lite coconut milk instead of full fat.
Serve It With
Butter chicken can be paired with many staple side dishes. Here are a few of my favorte ways to serve it.
- Serve it over warm jasmine rice.
- Add a side of fresh naan bread for dipping.
- Pair it with roasted vegetables for more colors of the rainbow on your plate!
Ingredients
Crispy Tofu
- 2 14-oz blocks firm tofu
- 2 Tbsp cornstarch
- 1 tsp each curry powder and salt
Vegan Butter Chicken Sauce
- 2 Tbsp coconut oil or any oil you have on hand
- 1 medium yellow onion finely diced, about 1 ½ cups
- 1 Tbsp freshly grated ginger
- 4 cloves garlic minced
- 1 Tbsp garam masala
- 1 tsp ground coriander seed
- 1 tsp kashmiri chili powder or use ¾ tsp sweet paprika and ¼ tsp cayenne
- ½ tsp each salt and cumin
- 1 13-oz can full-fat coconut milk
- 1 6-oz can tomato paste
- To serve: basmati rice and naan
Instructions
- Rice: If you'll be serving this with rice, start that now, and cover to keep warm when finished.
- Prep Tofu: Preheat oven to 425°F (218°C). Drain the 2 14-oz blocks firm tofu then wrap it in clean towels and set something heavy on it for 20 or so minutes (if you have a tofu press, use that). Pat dry and tear into bite-sized chunks.In a large bowl, combine 2 Tbsp cornstarch and 1 tsp each curry powder and salt. Toss in the tofu, gently stirring to evenly coat.
- Bake: Arrange tofu on a greased baking sheet and cook for 25 to 30 minutes, flipping each piece halfway through cooking. You can leave the tofu in longer for a chewier finished texture.
- Onions: Meanwhile, heat 2 Tbsp coconut oil in a large saute pan or pot over medium heat. Add 1 medium yellow onion (finely diced) and cook, stirring often, until onion is soft and translucent, about 10 minutes.
- Flavor Base: Stir in 1 Tbsp freshly grated ginger and 4 cloves garlic (minced) and continue cooking for 1 minute. Stir in 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp kashmiri chili powder, and ½ tsp each salt and cumin.
- Sauce It: Stir in 1 13-oz can full-fat coconut milk and 1 6-oz can tomato paste. Cover and gently simmer for 15 minutes, stirring occasionally, to reduce the acidity from the tomato paste. It will be dark orange when done. Optionally blend your sauce (either with a handheld immersion blender or by carefully transferring to a counter top blender – never put the lid on tightly when blending hot liquids, leave it slightly cracked to allow steam to escape!)
- Serve: Spoon crispy tofu into the sauce and serve warm with naan and rice.
Evelyn Sitch says
Although I never eat tofu I love Indian food so I thought I would give this nice easy recipe a shot it was fabulous I am now a tofu eater you have got to try this
Sarah Bond says
So happy to hear you liked it, Evelyn! 😀
kari ward says
Last recipe I tried for the 31 day Vegetarian challenge -Delicious, silky, spicy flavors. Amazing! So yummy I am licking up the pan with naan!
Sarah Bond says
Yay!! So happy you loved it, Kari! Enjoy!