This post contains affiliate links.

With zesty ginger and our homemade garam masala seasoning, this vegan butter chicken is the perfect quick weeknight Indian-inspired classic. Our easy method for preparing the tofu gives it the same taste and texture as chicken.

Chunks of vegan chicken coated in a creamy, orange-colored curry sauce—just like classic vegan butter chicken—garnished with a few cilantro leaves and served in a metal pan.
save this recipe!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

You might not know it yet, but tofu makes the perfect replacement for chicken because, when cooked right, the texture and shape mimic chicken. (Need proof? See my baked tofu nuggets and BBQ tofu!)

So, if you love Indian recipes like I do, I highly recommend you try this butter chicken with tofu! It’s a dinner recipe with firm tofu that comes together in under an hour and is packed with flavor.

A woman in a white sweater holds a bowl of rice and vegan butter chicken with naan, standing indoors in front of a shelf with plants.

My cozy go-to

After a long day skiing in the Colorado cold, this is the meal we always come home to. It’s rich, cozy, and layered with flavor—the kind of dinner that warms you from the inside out. I used my sensory science background to give the tofu that perfect chewy, chicken-like texture (tearing it by hand is key!). The sauce? Creamy coconut, punchy ginger, and garam masala that hits every warm, savory note. It’s comfort food with depth, and it never lasts long.

A white bowl with white rice and butter tofu in orange curry sauce, garnished with cilantro, served with a piece of naan bread.

Reader rating

★★★★★

“This sauce is so delicious, I could drink it. It converted my tofu-hating husband!” —Priskilla

Add your review

Key Ingredients

Most of these ingredients for this tofu curry can be found easily in the store. Jump to the recipe card for the measurements.

  • Tofu: Firm tofu is crucial so that its texture can withstand the awesome butter sauce.
  • Cornstarch: This helps the outside of the tofu become crispy.
  • Spices: Adding a little curry powder and salt to the tofu helps to really layer on those flavors. For the curry, you’ll need garam masala, coriander seed, Kashmiri chili powder, cumin, and salt. If you don’t have Kashmiri chili powder, you can substitute sweet paprika and cayenne pepper.
  • Aromatics: Yellow onion, ginger, and garlic! While I don’t recommend powdered ginger or garlic, you can use pre-minced ginger and garlic.
  • Coconut Milk: Grab full-fat coconut milk for the most decadent vegan sauce. This variety is usually found in a can near the Asian items in the store.
  • Tomato Paste: Tomato adds a natural sweetness and slight acidity to cut through the fat from the coconut milk and oil.

Know Your Spices

Garam masala vs curry powder–what’s the difference? Curry powder has lots of turmeric in it, giving it that stark orange/yellow color, while garam masala is much more flavorful. They each offer specific flavor profiles to this butter tofu!

A close-up of a fork lifting pieces of vegan butter chicken coated in a thick orange sauce from a stainless steel pan.
A bowl of white rice and vegan butter chicken garnished with cilantro, served with a piece of naan bread and a fork on the side.
rate pin print remove ads

Homemade Butter Tofu with Coconut Milk (Vegan)

5 from 17 ratings
By: Sarah Bond
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 4 servings
With our homemade garam masala seasoning, this vegan butter chicken is the perfect quick weeknight Indian-inspired classic turned vegan.

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
Save this recipe!
Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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.
    Cubed tofu coated with a yellow seasoning mixture, perfect for making vegan butter chicken or butter tofu, in a clear glass bowl on a turquoise surface.
  • 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.
    A baking tray filled with golden-brown, breaded butter tofu cubes arranged on a turquoise surface.
  • 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.
    Chopped onions sautéing in a stainless steel pan on a teal surface—perfect for starting butter tofu or vegan butter chicken.
  • 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.
    Chopped onions cooking in a stainless steel pan with spices, perfect as a base for vegan butter chicken or butter tofu, on a teal surface.
  • 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!)
    A metal pot filled with smooth, thick, orange-colored vegan butter chicken sauce sits on a turquoise surface.
  • Serve: Spoon crispy tofu into the sauce and serve warm with naan and rice.
    A bowl of white rice, naan bread, and vegan butter chicken topped with cilantro, served with a fork on a blue surface.

Notes

Storage: This dish is best eaten right away. It can be kept in the fridge for up to 3 days, but the tofu will lose its crispy texture. You could also make just the sauce and freeze it in small portions to use as needed throughout the year.
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 cookbooks 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.

Nutrition

Serving: 1serving (without rice or naan) | Calories: 333kcal | Carbohydrates: 22.1g | Protein: 23g | Fat: 19.7g | Saturated Fat: 10.7g | Cholesterol: 0mg | Sodium: 1000mg | Potassium: 500mg | Fiber: 5g | Sugar: 6.7g | Calcium: 414mg | Iron: 5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

If you aren’t already rummaging through your pantry for 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.

Serve It With

Butter chicken can be paired with many staple side dishes. Here are a few of my favorite ways to serve it.

  • With Rice: Serve it over warm jasmine rice.
  • Add a Dipper: Add a side of fresh naan bread for dipping.
  • Veggies: Pair it with roasted vegetables for more colors of the rainbow on your plate!
Chunks of chicken in creamy orange sauce with cilantro garnish, served with a metal spoon—enjoyed as an alternative to vegan butter chicken.
A bowl of white rice and vegan butter chicken curry garnished with cilantro, served with a piece of naan bread on a teal surface.
Eat vegetarian cookbook.

Let's eat more plants!

Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.

grab a copy

You May Also Like

5 from 17 votes (3 ratings without comment)

Leave a comment

Question? Ask your question here! Sarah personally answers comments every weekday.

Rate this Recipe:




33 Comments

  1. Evelyn Sitch says:

    5 stars
    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

    Reply
    1. Sarah Bond says:

      So happy to hear you liked it, Evelyn! 😀

    2. Debra says:

      5 stars
      Wow! This butter tofu recipe is bursting with flavor. This will be a weekly recipe. Very simple to make.

    3. Sarah Bond says:

      I’m so happy to hear you loved it, Debra! 😀

  2. kari ward says:

    5 stars
    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!

    Reply
    1. Sarah Bond says:

      Yay!! So happy you loved it, Kari! Enjoy!

  3. Ruth says:

    5 stars
    Really yummy.

    Reply
  4. Liisa says:

    5 stars
    Sooooo delicious and comforting. This is a great way to cook tofu!

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it! Enjoy!! 😀

  5. JC says:

    5 stars
    I love this recipe, it’s so delicious and I make it every 4 to 6 weeks!

    Reply
    1. Sarah Bond says:

      This makes me so happy to hear! Enjoy! 😀

  6. Dee says:

    Is the nutrition info for 4 servings? I calculate way more calories for 1/4… maybe the nutrition listed is for 1/6?

    Also, do you recommend firm or extra firm tofu?

    Thanks.

    Reply
    1. Sarah Bond says:

      Nutrition was calculated for 4 servings 🙂 And you can use firm or extra firm here!

  7. Kari Ward says:

    5 stars
    Made this the night after my hubbie made butter chicken, and truthfully I thought your recipe was better. Thank you Sarah!

    Reply
  8. Priskilla says:

    5 stars
    This sauce is so delicious, I could drink it. It converted my tofu-hating husband!

    Reply
    1. Sarah Bond says:

      YAY! I’m so thrilled to hear it. Happy eating! 🙂

  9. Nikki says:

    Made this tonight and me and my partner loved it! He said it tasted just like out of a restaurant

    Reply
    1. Sarah Bond says:

      I’m thrilled to hear it was such a hit! Happy eating! 😀

  10. Bonnie Davis says:

    I made the Vegan Butter Chicken with Tofu for dinner last night and it was delicious. The only thing I left out was the chili powder/cayenne pepper as we aren’t into “hot” food. Served it with basmati rice and vegetables on the side. Am looking forward to leftovers for lunch! 😉

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it was a hit, Bonnie! 😀