This easy and flavorful Easy Vegan Butter Chicken recipe is made with a specially marinated tofu. It's so authentic in flavor and texture, that it's hard to believe it's vegan! Plus, it's meal-prep friendly and can be frozen for up to 3 months for a quick weeknight dinner.
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(Recipe sponsored by Hodo Foods.)
Having grown up in Jamaica and England, and being of Indian heritage, I know a thing or two about curry! Butter Chicken is essentially a type of curry traditionally made with chicken in a spiced tomato and butter (makhan) sauce. The creamy coconut sauce is known for its rich texture.
This vegan version mimics the authentic taste and texture of traditional Butter Chicken by using marinated tofu, which can be frozen for a true chicken-like texture. These steps are completely optional but highly recommended if you have the time.
Marinating the tofu adds another layer of flavor, and freezing it changes its physical structure, making it chewier, so it absorbs more of the marinade and tastes like chicken. Plus, the butter tofu sauce adds an extra layer of flavor and creaminess. Even tofu haters will love this Vegan Butter Chicken recipe.
This Indian-inspired plant-based recipe was inspired by my Easy Bean Curry and this quick and easy weeknight 15-Minute Lentil Veggie Curry.
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👩🏼🌾 Ingredients
For the Vegan Butter Chicken Sauce:
- Spices: curry powder, cayenne (optional), garam masala, and coriander
- Onion
- Garlic
- Ginger
- Cilantro for garnish
- Tomato paste
- Coconut milk
- Vegan butter or neutral-flavored oil (not shown)
I used Hodo Foods Indian Spiced Tofu for even more flavor. You can find it at several major retailers including Whole Foods, Giant Food, and Mom's Organic Market. However, you can also use plain tofu and make the easy marinade included in the recipe card.
Ingredients for the homemade Indian Spiced Tofu Marinade:
- Cilantro
- Green chili
- Garlic
- Garam masala
- Lime juice
- Ginger
🥛 Substitutions
- Coconut milk - use light of full-fat coconut milk, or substitute with oat milk, soy milk, or a vegan creamer as desired
- Cashew yogurt - stir in cashew yogurt for serving for an extra rich sauce
- Cilantro - the cilantro is optional for garnish
- Less spicy - omit the cayenne for mild
For more easy tofu marinades, check out these Three (10-minute) Easy Tofu Marinades on my site. For more easy and delicious curry ideas, visit my Vegan Curry Recipes page.
📖 How to Marinate Tofu
Steps for marinating the tofu: Use Hodo Foods Indian Spiced Tofu which is pre-marinated, or make an easy 6-ingredient marinade.
Make the marinade: Blend the green chili pepper, garam masala, lime juice, oil, cilantro, salt, and water in the canister of a blender.
Marinate: Rub the pressed tofu with the marinade. (You can leave the tofu whole, or cut it into cubes before marinating.) Set aside for at least 20 minutes.
Or Freeze the tofu to change its texture (optional). Place the tofu into a freezer-safe container with the marinade, and freeze for at least 24 hours, or up to 3 months. (Hodo Foods Indian Spiced Tofu can be frozen in the packaging.) Thaw overnight in the refrigerator.
👩🏼🌾 How to Make Vegan Butter Chicken with Tofu
Step 1. Cut the marinated tofu into ½-inch cubes.
Step 2. Place them onto a lined or nonstick baking sheet. Bake for 20 minutes.
Step 3. Melt the vegan butter in a large skillet over medium-high heat. Cook the onion for about 4 minutes, or until translucent, stirring occasionally. Add the ginger, garlic, garam masala, curry powder, coriander, and cayenne. Cook for 1 minute more, stirring frequently. Add the tomato paste and cook for another minute.
Step 4. Stir in the coconut milk. Mix well and simmer for about 5 more minutes or until the desired consistency. Add salt to taste.
Step 5. Add the baked tofu cubes and stir to coat them with the sauce.
Step 6. Garnish with fresh cilantro. Serve with store-bought or Homemade Cashew Yogurt for a creamy and delectable combination.
💡 Expert Tips
- Marinate the tofu: Use Hodo Foods Indian Spiced Tofu to save time. Otherwise, make the 6-ingredient marinade in the recipe card to build in even more flavor. Press the tofu. Marinate the plain tofu block whole or cut it into cubes beforehand. See this post on How to Cook Tofu for everything you need to know about preparing tofu.
- Optional: Freeze the marinated tofu overnight to transform the texture of the tofu so it tastes just like chicken! Hodo Foods Indian Spiced can be frozen in the original packaging.
- For the creamiest coconut sauce, use full-fat coconut milk.
- For the best baked tofu: Spread the cubes out on the baking sheet so they cook evenly and brown.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop. Add water to thin the butter sauce as needed. Or freeze in a freezer-safe container for up to 3 months.
🙋🏽♀️ Recipe FAQs
Store vegan butter chicken together with the tofu in the sauce. This way, the tofu will absorb even more flavor from the sauce.
Typically you do not need to press tofu before freezing it. However, if you are marinating the tofu beforehand, it is a good idea to drain it and give it a quick press so it can absorb the marinade.
Spinach: Toss in some fresh spinach towards the end of cooking for a pop of color and added nutrition.
Peas: Peas add a touch of sweetness and a burst of color. You can use fresh or frozen peas.
Zucchini: Zucchini adds a mild flavor and contributes a nice texture to the dish.
Bell Peppers: Add sweetness and crunch. You can use chopped red, yellow, or green bell peppers for a burst of color.
Mushrooms: Mushrooms can provide a savory umami flavor and a meaty texture, enhancing the overall depth of the dish.
Make Tofu Butter Chicken using tofu, or use cubed tempeh, seitan, or chickpeas instead of tofu.
Yes. Simply press and drain the block or extra firm tofu, or use superfirm pre-pressed tofu to save time. Cut two blocks of tofu into ½-inch cubes. Transfer the cubes to a large baking sheet. Toss them with a drizzle of oil, two tablespoons of cornstarch, two teaspoons of garlic powder, and salt to taste. Bake at 400ºF for about 20 minutes, or until just crispy.
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Vegan Butter Chicken with Tofu
Ingredients
- 2 blocks tofu Hodo Foods Indian Spiced Tofu or 2 (14-ounce) blocks plain extra-firm tofu
Optional for the marinade (if using plain tofu):
- 1 ½ inches ginger
- 2 cloves garlic
- ¼ cup chopped cilantro plus more for garnish
- 4 green chili peppers jalapeño or serrano
- Juice of 2 small limes
- 1 teaspoon garam masala
- 2 tablespoons oil (optional)
- Salt to taste
For the sauce:
- 2 tablespoons vegan butter or olive oil
- 1 large yellow onion
- 1 tablespoon grated ginger
- 2 large cloves garlic minced
- 2 ½ teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- ½ cup tomato paste
- 1 (13.5 ounce) can unsweetened coconut milk
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Instructions
- If using plain extra-firm tofu: Press the tofu. While the tofu is being pressed, make the marinade. Blend 1 ½ inches ginger, 2 garlic cloves, ¼ cup cilantro, 4 seeded green chilis, juice of 2 limes, 1 teaspoon garam masala, oil (if using), and ½ cup water. Blend until smooth. Add salt to taste. Drain the tofu and cut the block into ½-inch cubes. Pour the marinade over the tofu and toss to evenly coat. Set aside for at least 15 minutes, or freeze for at least 24 hours. Thaw in the refrigerator before using.For Hodo Foods Indian Spiced Tofu: (Optional: Freeze the tofu in the packet overnight. Thaw.) Remove the marinated tofu block from the packet. Cut the tofu into approximately ½-inch cubes.
- Preheat the oven to 400ºF.
- Transfer the tofu cubes to a large rimmed baking sheet. Spread the cubes in an even layer so they are not touching. Bake for about 20 minutes, or until slightly crispy.
- Meanwhile, prepare the sauce: Melt the vegan butter in a large skillet over medium-high heat. Cook the onion for about 4 minutes, or until translucent, stirring occasionally. Add the ginger, garlic, garam masala, curry powder, coriander, and cayenne. Cook for 1 minute more, stirring frequently. Add the tomato paste and cook for another minute. Stir in the coconut milk. Mix well and simmer for about 5 more minutes or until the desired consistency, stirring occasionally. Add salt to taste.
- Add the baked tofu cubes and stir to coat them with the sauce.
- Garnish with fresh cilantro for serving.
Notes
-
- To skip the marinade: Press and drain the block or extra firm tofu, or use superfirm pre-pressed tofu to save time. Cut 2 blocks of tofu into ½-inch cubes. Transfer the cubes to a large baking sheet. Toss them with a drizzle of oil, 2 tablespoons cornstarch, 2 teaspoons garlic powder, and salt. Bake at 400ºF for about 20 minutes, or until just crispy.
- Optional: Freeze the marinated tofu overnight to transform the texture of the tofu so it tastes just like chicken! Hodo Foods Indian Spiced can be frozen in the original packaging.
- Storage: Refrigerate leftover Easy Vegan Butter Chicken with Tofu in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop. Add water to thin the butter sauce as needed. Or freeze in a freezer-safe container for up to 3 months.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Heidi says
Normally, i am quite sceptical of vegan remakes, especially if they include tofu. But this one is super delicious and the tofu becomes super spicy with the marinade. In my area, there is no extra-firm tofu available so i made it with regular smoked tofu and fried the tofu in the pan which did not result in the greatest texture but the taste made up for it
Nisha Melvani, RDN says
So glad you gave it a try and enjoyed it! Thank you.
Arnold says
Been missing butter chicken ever since I went dairy free. Thought I would never have it again but this recipe was simply delicious and really gave me the same feeling as eating actual chicken.
Thank you so much for this wonderful recipe!
Nisha Melvani, RDN says
I'm so glad it satisfied that butter chicken craving! Thank you for leaving a comment.
Laurie says
Such a delicious recipe! I only made the sauce and added roasted peppers, chickpeas and potatoes to it instead. Absolutely amazing and super quick! 🙂 Trying it with the tofu next. Thank you so much !
Nisha Melvani, RDN says
Thank you so much for leaving a comment. So happy you enjoyed it.
Julia says
My grocery store doesn’t carry the Hodo Indian spiced tofu only the Moroccan one. Would that work?
Nisha Melvani, RDN says
Yes, absolutely!
Anita Bradley says
This was fabulous!!!
Nisha Melvani, RDN says
I'm so glad you enjoyed it and really appreciate the comment. Thank you!
Tahel says
This is soo good, I am so sad I ate the last serving today
Will definitely make again!
Nisha Melvani, RDN says
I'm so glad your enjoyed it. Thank you.
Shelly says
I made this twice in the last two weeks and it was delicious. My husband has ibs so I usually omit garlic and onion for garlic and shallot infused oils and it worked well! Great winter comfort food for Massachusetts :). I also reused the marinade for another pound of tofu and froze it. Maybe my tofu should've absorbed more. Thank you!
Nisha Melvani, RDN says
I'm so glad the infused oil worked for you! And great idea to reuse the marinade! Thank you.
Kris says
This recipe sounds amazing!! I really want to try it! But, there are no amounts in the recipe,...how much of the ingredients should we use? How much garam masala, how many peppers, etc. Could you elaborate please?
Nisha Melvani, RDN says
Hi. The actual recipes are always at the bottom in the Recipe Card. All the measurements are there. I think you are reading the overview with the photos. Scroll to the bottom of the page.
Melissa Jamerson says
I found your cookbook at my library once I saw a few of your videos on youtube. The first recipe I tried was a hit with the kids and I. My husband enjoyed the sauce but couldn't eat the pasta since he's keto. I already had everything in th pantry minus the mushrooms, so it was a no-brainer. Anyway, the recipe (mushroom tahini pasta) isn't on your site, so I decided to comment on this recipe since I'm trying it next. Too bad I froze the tofu before pressing AND marinating it hehe SMH. I bought a new block of tofu from Trader Joe's and will try this recipe sometime this week. Anyway, I made the decision to try more vegan meals this year in the hopes of making every Monday vegan and by the end of the year eating vegan at least 3 times a week. Coming from Japan, our family misses all the healthy vegetable options that were readily available. Thanks for making this an easier transition.
Nisha Melvani, RDN says
Thank you for your support! I'm so glad you enjoyed the mushroom tahini pasta! You can freeze tofu, press it, and then marinate it. This will still work you just have to let it sit in the marinade for a bit. Trader Joe's super firm tofu is awesome! Than you for your comment.
Liese says
Should I press the tofu before I marinate and freeze it? Thank you!
Nisha Melvani, RDN says
Typically you do not need to press tofu before freezing it. However, if you are marinating the tofu beforehand, it is a good idea to drain it and give it a quick press so it can absorb the marinade.