Vegan Butter Chicken Recipe

Introduction

This vegan butter chicken offers all the rich, creamy flavors of the classic dish without any animal products. Made with crispy baked tofu simmered in a fragrant spiced tomato coconut sauce, it’s perfect served over rice with a side of vegan naan.

Ingredients

• 2 (16 oz) blocks extra-firm tofu
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 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
• 4 cups cooked white or brown rice
• Chopped cilantro, for garnish
• Easy Vegan Naan, for serving

Instructions

1. Step 1: Press the tofu by wrapping each block in paper towels, placing a heavy plate or pan on top, then stacking a couple of heavy books over it. Let it press for 20 minutes to remove excess moisture. Skip if you have super firm tofu.
2. Step 2: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Step 3: Slice each tofu block into about 6 slices, then tear each slice into medium-large pieces for texture. Alternatively, cut into cubes if preferred.
4. Step 4: Place tofu pieces in a large ziplock bag with olive oil, cornstarch, and 1/2 teaspoon salt. Seal and shake gently to coat evenly. Arrange tofu pieces on the prepared baking sheet and bake for 25-30 minutes, until golden and crispy.
5. Step 5: While the tofu bakes, melt vegan butter in a large pan over medium-high heat. Sauté the diced onion for 3-4 minutes until softened. Add ginger and garlic, cooking for another minute.
6. Step 6: Stir in garam masala, curry powder, ground coriander, cayenne pepper, and 1 teaspoon salt. Mix in tomato paste and coconut milk until smooth. Simmer the sauce for 5-10 minutes, stirring frequently.
7. Step 7: When tofu is done baking, add it to the sauce, stirring to coat each piece thoroughly.
8. Step 8: Serve the tofu butter chicken over cooked rice with vegan naan on the side. Garnish with chopped cilantro and enjoy.

Tips & Variations

• Pressing tofu is key to achieving a crispy texture; if you have super firm tofu, you can skip this step.
• Adjust cayenne pepper to your preferred spice level or omit for a milder dish.
• Try adding vegetables like peas or bell peppers to the sauce for extra flavor and nutrients.
• Use fresh ginger for a brighter taste, but dried ginger works fine in a pinch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or additional coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter if you are not avoiding dairy. It will add a richer flavor but keep in mind it will no longer be vegan.

What can I serve instead of rice?

This dish pairs well with quinoa, cauliflower rice, or even warm flatbreads like roti or chapati if you want a low-carb option.

Vegan Butter Chicken Recipe

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★★★★★

4.7 from 64 reviews

• Author: lina
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious and comforting Vegan Butter Chicken recipe that uses extra-firm tofu as a plant-based substitute for chicken. This dish features baked crispy tofu pieces simmered in a creamy, spiced tomato and coconut milk sauce, perfect served over rice with easy vegan naan and garnished with fresh cilantro. A flavorful, dairy-free Indian-inspired meal suitable for vegan diets.

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Ingredients

Scale 1x2x3x

Tofu and Coating

• 2 (16 oz) blocks extra-firm tofu
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt

Sauce

• 2 tablespoons vegan butter (or olive oil)
• 1 large onion, diced small
• 1 tablespoon grated fresh ginger (or 1 teaspoon dried ginger)
• 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

To Serve

• 4 cups cooked white or brown rice
• Chopped cilantro
• Easy Vegan Naan

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Instructions

1. Press the tofu: Wrap each block of extra-firm tofu in paper towels. Place a plate or pan on top of the wrapped tofu, then put a couple of heavy books on top to apply pressure. Let it press for 20 minutes to remove excess moisture, which helps achieve a better texture when cooked. This step can be skipped if using super firm tofu.
2. Prepare to bake tofu: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
3. Cut tofu: Slice each tofu block into about 6 slices. Tear each slice into medium-large pieces to create a texture that mimics shredded chicken, or alternatively chop into cubes if preferred.
4. Coat tofu: Place the tofu pieces in a large ziplock bag. Add olive oil, cornstarch, and 1/2 teaspoon salt. Seal the bag and gently shake to evenly coat all tofu pieces. Arrange the tofu in a single layer on the prepared baking sheet.
5. Bake tofu: Bake tofu in the preheated oven for 25-30 minutes until golden and crispy, flipping halfway through if desired to ensure even browning.
6. Make the sauce: While the tofu bakes, melt 2 tablespoons vegan butter in a large pan over medium-high heat. Add diced onions and sauté for 3-4 minutes until translucent. Stir in grated ginger and minced garlic and cook for another minute until fragrant.
7. Add spices and simmer: Add garam masala, curry powder, ground coriander, cayenne pepper, and 1 teaspoon salt to the pan. Immediately stir in tomato paste and canned full-fat coconut milk. Stir well to combine into a smooth sauce. Reduce heat to medium-low and simmer for 5-10 minutes, stirring frequently to blend flavors and thicken the sauce slightly.
8. Combine tofu and sauce: Once tofu is crispy and cooked, add it directly into the simmering sauce. Stir gently to coat the tofu pieces thoroughly with the flavorful sauce.
9. Serve: Serve the Vegan Butter Chicken over cooked white or brown rice. Garnish with chopped fresh cilantro. Accompany the dish with Easy Vegan Naan for a complete and satisfying meal. Enjoy immediately.

Notes

• Pressing tofu removes excess moisture and improves texture, but can be skipped for very firm tofu varieties.
• Ripping tofu slices instead of cutting gives a shredded, more chicken-like texture.
• Cornstarch coating helps tofu crisp up nicely during baking.
• You can substitute vegan butter with olive oil for the sauce if preferred.
• This dish pairs beautifully with basmati rice and vegan naan to complete the Indian-inspired experience.
• Adjust cayenne pepper amount to control heat level.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Indian Inspired Vegan

Keywords: vegan butter chicken, tofu butter chicken, vegan Indian recipe, baked tofu recipe, vegan comfort food, plant-based butter chicken, dairy-free Indian dish