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

Vegan butter chicken

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
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Course: Main Course
Cuisine: Indian
Keyword: curry, tofu, vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 300kcal
Author: Maria

Ingredients

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
  • 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

Nutrition Facts
Vegan butter chicken
Amount per Serving
Calories
300
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
6
g
Sodium
 
1050
mg
46
%
Potassium
 
451
mg
13
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
19
g
38
%
Vitamin A
 
151
IU
3
%
Vitamin C
 
10
mg
12
%
Calcium
 
178
mg
18
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.