If you’ve been missing butter chicken since going plant-based, this one’s for you. My Vegan Butter “Chicken” with Tofu is everything – creamy, rich, packed with warming spices, and completely dairy- and meat-free. Think cosy takeaway vibes, but healthier and homemade. The tofu soaks up all that dreamy sauce and turns into little flavour bombs you’ll want to scoop up with rice or naan. It’s comfort food done the conscious way – and honestly? You won’t even miss the original.
Why you’ll love this Vegan Butter Chicken
This dish brings all the comfort without any of the compromise. It’s rich, creamy, and full of warming Indian-inspired spices – but made completely dairy-free and meat-free. The tofu gets golden and crisp before soaking up that velvety, spiced tomato-cashew sauce (yes, it’s as dreamy as it sounds). It’s a weeknight win and a meal-prep fave. Plus, it’s:
- High in plant protein
- 100% vegan and dairy-free
- Creamy without any cream
- Freezer-friendly and perfect for leftovers
- Totally satisfying – comfort food at its finest
Once you try it, you’ll see why this one’s on repeat in our kitchen.
What you’ll need
- Firm tofu
- Tomato paste
- Coconut cream or milk
- Spices (turmeric, coriander, garam masala, kashmiri chilli and cumin)
- Unsweetened coconut yoghurt
- Lemon juice
- Red onion
- Vegetable stock
- Oils (olive oil and coconut oil)
- Fresh ginger
- Fresh garlic
- Coconut sugar or maple syrup
- Salt, to taste
Tips on getting tofu crispy and flavour-packed
1. Press it like you mean it
Removing excess moisture = crispier edges. Wrap your tofu in a clean tea towel and weigh it down with a book or plate for at least 15–20 minutes.
2. Tear instead of slice
Tearing gives you those irregular, nuggety pieces with more surface area to crisp up – plus, the texture is way more “chicken-y.”
3. Marinate for max flavour
Give your tofu a soak in coconut yoghurt + spices. The yoghurt tenderises it and helps the flavours cling- don’t skip this part!
4. Bake at a high heat
Spread tofu on a lined tray with space between pieces. Bake at 200°C / 425°F, flipping halfway for that even golden crust.
5. Don’t drown it too early
Add your tofu to the sauce after it crisps up in the oven. That way, it holds its shape and you still get a bit of texture against that creamy sauce.
How to make it (easy step-by-step)
This vegan butter chicken looks fancy, but it’s honestly so simple – and most of it is hands-off. Here’s how it all comes together:
1. Marinate the tofu
Start by pressing your tofu to get rid of extra moisture (this helps it crisp up better). Then tear it into chunky pieces and toss it through a quick coconut yoghurt marinade with spices, garlic, and lemon. Let it hang out for at least 30 minutes – overnight if you’re preppin’ ahead.
Tips: I recommend freezing the tofu before thawing and pressing out any extra moisture for the best texture. Also, tearing the tofu gives you all those golden crispy edges – trust the process.
2. Bake until golden
Spread your marinated tofu on a lined tray and bake it at a high heat until it’s golden and slightly crisp around the edges. Flip halfway to keep things even.
3. Build the base
While the tofu’s in the oven, sauté onion, garlic, and ginger until soft and fragrant in some coconut oil and vegan butter.
4. Add your tomato paste and spices
Once the garlic, onion and ginger becomes fragrant, add your tomato paste and spices. Stir and allow the spices to become fragrant.
5. Make it creamy
Pour in your coconut milk and a splash of veggie broth. Let it simmer away until the sauce thickens slightly. Add a pinch of salt and a dash of maple syrup or coconut sugar if you want to balance the spice with a little sweetness.
6. Add the tofu + finish it off
Once your tofu is golden and ready, stir it into the sauce. Let everything mingle for a few minutes so the tofu soaks up all that buttery, spiced goodness.
6. Garnish and serve
Top it off with a swirl of coconut yoghurt, fresh coriander, and serve it up with fluffy basmati rice or naan. Cosy, comforting, and full of flavour.
Leftovers? Even better the next day. It’s meal-prep friendly and freezer-safe too.
Should you freeze tofu beforehand?
Not essential for this recipe – but if you:
- want a chewier, more chicken-like texture
- have time to plan ahead
- don’t mind the extra step
…then freezing it (and thawing it) before marinating can be worth it.
Freezing tofu changes the internal structure, making it spongier and more absorbent. Once thawed and pressed, it sucks up marinades like a dream and holds its shape beautifully when baked.
If you skip it: You’ll still get delicious results – especially if you marinate well and bake at high heat. Pressed fresh tofu gets golden and crispy too.
FAQs
Totally! Try chickpeas, tempeh, or even roasted cauliflower for a different twist. The sauce is the real star here, so anything that can soak it up will work beautifully.
This recipe is really mild – just warm and comforting! But if you’re a chilli lover you can add on hot chilli powder or mix in minced chillis with the red onion, ginger and garlic.
Yes! The flavours get even better the next day. Just store it in an airtight container in the fridge for up to 4 days, and reheat gently on the stove or in the microwave.
You sure can. Just let it cool completely, pop it in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat and enjoy.
Basmati rice, garlic naan, roti, quinoa – whatever you’ve got! I also love a quick cucumber raita or a side of greens for freshness.
More cosy vegan recipes you will love
Curried Lentil and Walnut Sausage Rolls
Vegan Ash Reshteh (Persian Noodle Soup)
Smokey Roasted Tomato Soup
One Pan Creamy Tuscan Gnocchi
Vegan Butter Chicken with Tofu
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Creamy, spiced, comforting – and 100% dairy-free + delicious. The tofu is marinated in coconut yoghurt and baked until golden, then folded into a dreamy tomato coconut sauce. Perfect with fluffy basmati rice or warm naan.
Ingredients
- Marinated Baked Tofu
300 grams Firm Tofu, torn into pieces *see note
3 tbsp Unsweetened Coconut Yoghurt
1 tbsp Lemon Juice
1 tbsp Olive Oil
1 tsp Cumin
1 tsp Coriander
1/2 tsp Turmeric
1 tsp Garam Masala
1/2 tsp Kashmiri Chilli Powder
1/2 tsp Salt
1 tsp Minced Garlic
1 tsp Minced Ginger
- Butter Chicken Sauce
1 tbsp Coconut Oil or Vegan Butter
1/2 Red Onion, diced
2 Garlic Cloves, minced
1 tsp Ginger, minced
1.5 tbsp Tomato Paste
1/2 cup Vegetable Stock
400 ml Coconut Cream or Milk
1 tsp Cumin
1 tsp Coriander
1/2 tsp Turmeric
1 tsp Garam Masala
1 tsp Coconut Sugar or Maple Syrup
Salt, to taste
- Optional Garnishes and Serving Suggestions
Fresh Coriander Leaves
Steamed Basmati Rice
Naan Bread
Unsweetened Coconut Yoghurt, to swirl on top
Directions
- Tear or cube the tofu and pat it dry. In a bowl, mix coconut yoghurt, lemon juice, oil, spices, garlic, and ginger. Toss in the tofu to coat evenly. Let it marinate for at least 30 minutes (longer = more flavour).
- Preheat your oven to 200°C (fan) / 425°F. Place marinated tofu on a lined tray in a single layer. Bake for 25–30 minutes, flipping halfway, until golden and slightly crispy.
- In a large pan, heat the oil. Sauté onion for 2–3 minutes until soft. Add garlic, ginger, and tomato paste. Cook for 1–2 minutes to deepen the flavour.
- Stir in the spices and toast briefly. Pour in the veggie broth and coconut milk. Simmer for 8–10 minutes until thickened slightly. Add maple syrup or coconut sugar and salt to taste.
- Blend the sauce in a blender or with a stick immersion blender for a smooth and creamy sauce.
- Add the baked tofu to the sauce and let it simmer for another 5 minutes so it soaks up all the flavour.
- Spoon into bowls with rice or naan. Swirl with coconut yoghurt, sprinkle with fresh coriander, and dive in.
Notes
- If you have time, I recommend freezing your tofu first then defrosting and draining any excess moisture for a seriously good texture before marinating
