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    Home » Recipes » Curry

    Easy Vegan Butter Chicken (Butter Tofu)

    Published: Sep 13, 2021 · Modified: May 31, 2023 by Maria · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    Plate of vegan butter chicken

    This easy vegan butter chicken recipe will blow your mind. Creamy and comforting without any dairy. This popular Indian dish is made with seasoned crispy tofu that’s baked to perfection then mixed in a flavorful creamy tomato sauce.

    Vegan butter chicken on a plate with rice and topped with cilantro.
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    If you’d like more Indian-inspired recipes, check out my Vegan Chana Masala (chickpea curry), Aloo Gobi Matar (cauliflower, pea, potato curry), and my Vegan Tika Masala recipes. 

    Jump to:
    • ❤️ Why you’ll love this recipe
    • 🍅 Ingredients & substitutions
    • 👩‍🍳 Recipe tips
    • 🔪 Directions
    • 🌱 Serving suggestions
    • ❄️ Storing tips
    • ❓ Recipe FAQs
    • ❤️ More recipes you’ll love
    • 📖 Recipe

    ❤️ Why you’ll love this recipe

    • This tofu butter chicken is vegan, vegetarian, dairy free, gluten free and high in protein thanks to the tofu. 
    • Satisfies the craving for Indian food without having to order take out. 
    • Made with easy-to-find ingredients that can be found in most grocery stores or Indian grocery stores.
    • This vegan version of murgh makhani (butter chicken) is a delicious recipe the whole family will love.  

    🍅 Ingredients & substitutions

    • Extra firm tofu – If you want the tofu to be chewy like chicken, make sure to use extra firm tofu. We’re going to press then bake the tofu as well to add even more chewiness. 
    • Crushed tomatoes – You can also use tomato paste, or fresh tomatoes. If using fresh tomatoes, chop them up well or blend them in a blender. 
    • Dairy free unsweetened yogurt –  My favorite is the Forager, unsweetened cashew yogurt. Or Silk unsweetened soy yogurt. You can also use a homemade cashew heavy cream, coconut cream or full-fat coconut milk. 
    • Cayenne pepper – also called chili powder in Indian curry recipes. Use however much or little you need to reach your preferred spice level. 
    • Onions, garlic and fresh ginger – If you live near an Indian grocery store, you can but a garlic ginger paste to always have on hand. 
    • Variety of spices – I use a blend of coriander, ground cumin, turmeric powder, curry powder and cinnamon. You can also use a fresh cinnamon stick if you have that on hand. 
    • Garam masala – this can easily be found in the spice section of your grocery store. You can also order garam masala online.
    • Maple syrup –  It doesn’t make the dish sweet but is used to help balance out the acidity of the tomatoes, like in pasta sauce. 
    • Dairy free butter – or a neutral tasting oil like avocado oil or olive oil. 

    Make sure to scroll down to the recipe card for full list of ingredients and amounts!

    👩‍🍳 Recipe tips

    Two plates with vegan butter chicken and rice topped with cilantro.

    If you don’t have a tofu press (Use code DAMNTASTY for 10% off) you can press the tofu by placing a towel over the tofu, then adding on some heavy books or pans. 

    Don’t skip pressing the tofu, since this gets rid of any excess moisture, and makes the tofu crispier and chewier. 

    Make the vegan butter chicken sauce while the tofu is baking, to save yourself time. 

    If you want to make this even spicier, add minced hot peppers or chili flakes. 

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    🔪 Directions

    Make sure to scroll down to the recipe card for the full ingredients list and instructions!

    Step one: First we prepare the block of tofu by pressing it with a tofu press or setting some heavy pots and pans on top of it. 

    Are you a busy vegan? Click here to download my FREE Guide "Effortless Vegan Cooking: Time and Money Saving Hacks You Need to Know"!

    Step two: Cut the tofu up into bite sized, smaller pieces, or tear it to give it more of a chicken-like texture. Add it to a large mixing bowl and add oil, corn starch, salt and curry powder and gently mix.

    Step three: Add the marinated tofu pieces to a lined baking tray and bake for 30 minutes or until crispy and golden brown. 

    Step four: While the butter tofu is baking we prepare the masala creamy sauce by sauteing onions, garlic and ginger in some vegan butter in a large skillet on medium heat. Then add in the spices and tomatoes and simmer. 

    Step five: After about 2 minutes, we add in the dairy free yogurt and maple syrup and we let everything simmer for 10 minutes. 

    Step six: Once the tofu is done baking, let it sit for 5 minutes, then stir it into the sauce and simmer for another 5 minutes. 

    🌱 Serving suggestions

    This goes amazingly well on some basmati rice or with some Indian bread like chapati, roti or vegan naan bread. 

    Top with some fresh cilantro and extra chopped red onions. You can also serve this with homemade quinoa or any other grain that you prefer. 

    ❄️ Storing tips

    This dish tastes even better the next day and can last in an airtight container in the fridge for about 3-4 days. 

    ❓ Recipe FAQs

    Can I make this oil free?

    Absolutely! Instead of using butter, just use water. And leave it out of the tofu when baking the tofu as well. 

    Can this be frozen?

    Yes, this recipe can be frozen! Let it cool to room temperature, then add it to a freezer friendly container. It can be frozen for up to three months. Let it thaw out in the fridge, then reheat on the stove or in a microwave. You may need to add a splash of water since it will thicken a bit. 

    Can I use anything besides tofu?

    This would taste really good using Homemade Seitan Chicken, vegan chicken alternatives, like Gardein, or soy curls. 

    Can I add in vegetables?

    Yes! I usually love adding in some cauliflower, carrots, peas or potatoes to this dish to add more veggies. 

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    • Close up of spinach and chickpea curry on a plate with rice
      Spinach and chickpea curry

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Close up of vegan butter chicken and rice on a plate.

    Easy Vegan Butter Chicken (Butter Tofu)

    This vegan butter chicken will blow your mind. Creamy and comforting without any dairy. Made with seasoned tofu that's baked to crispy perfection then mixed in a delicious creamy masala.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 300kcal
    Author: Maria
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    Ingredients

    US Customary or Metric

    Tofu

    • 2 (16 ounce) blocks extra firm tofu
    • 2 tablespoons oil
    • 2 tablespoon corn starch
    • ½ teaspoon salt
    • 2 teaspoons curry powder

    Creamy masala

    • 1 tablespoon vegan butter (or oil)
    • 1 small onion (diced)
    • 4 cloves garlic (minced)
    • 1 tablespoon ginger (minced)
    • ½ teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • ½ teaspoon cumin powder
    • ½ teaspoon cayenne pepper
    • ½ teaspoon cinnamon
    • 2 teaspoons garam masala powder
    • 1 teaspoon salt (or to taste)
    • 16 ounce can of crushed or diced tomatoes
    • ¼ cup water
    • 1½ cups unsweetened dairy free yogurt
    • 1 tablespoon maple syrup
    • Top with fresh cilantro and serve over rice

    Instructions

    • Pre-heat oven to 420 degrees. Press the tofu for 15-20 minutes. Then cut or tear into bite sized pieces.
    • In a large mixing bowl, add the tofu, corn starch, 2 tablespoons of oil, curry powder and ½ teaspoon of salt. Mix well. Spread on a lined or oiled baking sheet and bake for 30 minutes.
      2 (16 ounce) blocks extra firm tofu, 2 tablespoons oil, 2 tablespoon corn starch, ½ teaspoon salt, 2 teaspoons curry powder
    • While the tofu is cooking, in a large sauce pan add the vegan butter on medium heat. Then add the diced onions and cook until translucent. Add the garlic and ginger, salt and all of the spices and cook for 2 minutes.
      1 tablespoon vegan butter, 1 small onion, 4 cloves garlic, 1 tablespoon ginger, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon cayenne pepper, ½ teaspoon cinnamon, 2 teaspoons garam masala powder, 1 teaspoon salt
    • Add the crushed tomatoes and ¼ of water. Cover and let every cook for 5 minutes. Add the dairy free yogurt and maple syrup. Cover and simmer for 10 minutes.
      16 ounce can of crushed or diced tomatoes, ¼ cup water, 1½ cups unsweetened dairy free yogurt, 1 tablespoon maple syrup
    • Once the tofu is done baking, let it sit for 5 minutes. Then stir it into the curry sauce. Let everything simmer for another 5 minutes. Serve over white rice or with Indian bread like roti, or vegan naan. Top with fresh cilantro.

    Notes

    If you don’t have vegan yogurt you can use a can of coconut milk, or a cup of cashew cream.
    To make cashew cream, blend ½ cup of raw cashews (that have soaked in boiling water for 10 minutes) with ½ cup of water. 
    Garam masala can be found in most grocery stores where you find spices. You can also find it online or at an Indian grocery store. 
    If you don’t like spiciness at all, leave the cayenne pepper out. 
    This will last in your fridge for about 5 days. 
    To press the tofu, use a tofu press (use code DAMNTASTY 10% OFF). 
    If you don’t have a tofu press, just wrap it in paper towel, and put some heavy pans on top. 

    Nutrition

    Calories: 300kcal | Carbohydrates: 22g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1050mg | Potassium: 451mg | Fiber: 2g | Sugar: 9g | Vitamin A: 151IU | Vitamin C: 10mg | Calcium: 178mg | Iron: 4mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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    Easy vegan granola (oil free, gluten free) »

    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

    Reader Interactions

    Comments

    1. Ana

      December 25, 2021 at 7:31 pm

      5 stars
      Loved this, such a simple recipe but it tasted amazing! Also love how your recipes list the relevant ingredient quantities for each step, super helpful on mobile to prevent having to scroll up constantly. Will definitely be using this website more!

      Reply
      • Maria

        December 25, 2021 at 11:32 pm

        I’m glad you enjoyed it, Ana! And I’m glad the recipe ingredients in the instructions were helpful. I always love seeing that and it makes it so much easier to cook. I’m working on getting all of my recipes to do that.

        Reply

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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