Why You’ll Love Vegan Butter Chicken with Baked Tofu Recipe
• Creamy and rich curry sauce just like traditional butter chicken — without any dairy or chicken
• Vegan and gluten‑free, but still hearty and high in protein thanks to the tofu
• Great for meal prep — the sauce can be made ahead and tastes even better the next day
• Full of Indian spices and flavor that everyone will enjoy
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the tofu “chicken”
14 ounces extra firm or firm tofu, cut or torn into 1″ cubes
2 tablespoons plain plant‑based yogurt or vegan mayonnaise
½ teaspoon garam masala
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon oil
Optional nutritional yeast
1–2 tablespoons cornstarch
For the butter chicken sauce
2 tablespoons non‑dairy butter
1 tablespoon oil
1 medium onion, diced
3–5 cloves garlic, minced
1″ piece fresh ginger, grated
Spices: garam masala, ground coriander, ground cumin, turmeric, cayenne, Kashmiri chili powder (optional)
Crushed tomatoes
Tomato paste
Vegan heavy cream or full‑fat coconut milk
Kasoori methi (dried fenugreek leaves) (optional)
Brown sugar or sweetener (optional)
Lime juice to finish
To serve (optional): cooked rice, naan, chopped cilantro, lime wedges
Directions
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Prepare the tofu: Press and dry the tofu if needed, then cut into cubes.
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Season the tofu: Toss the tofu with plant‑based yogurt or mayo, garam masala, salt, pepper, oil, optional nutritional yeast, and cornstarch until coated.
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Bake the tofu: Arrange on a baking sheet and bake until golden and slightly firm (about 12–20 minutes).
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Make the sauce: In a pan, melt the non‑dairy butter with oil, then sauté onions until soft. Add garlic, ginger, and spices and cook until fragrant.
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Build the curry: Add tomato paste, crushed tomatoes, and vegan cream. Blend if you want the sauce very smooth.
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Finish: Stir in fenugreek leaves, sprinkle a pinch of sugar, squeeze in lime, and add the baked tofu to the sauce. Simmer to blend flavors.
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Serve: Spoon over rice and garnish with cilantro, lime, and serve with naan.
Servings and timing
This recipe makes about 4 servings.
Preparation time: ~20 minutes
Cook time: ~20 minutes
Storage/Reheating
Leftovers can be stored in an airtight container in the refrigerator for about 4 days.
The sauce freezes well for up to 2–3 months.
Reheat gently on the stove or in the microwave, adding a splash of water if the sauce thickens.
FAQs
What can I substitute for tofu?
You can use chickpeas, roasted cauliflower, vegan chicken pieces, or other plant proteins if you don’t want tofu.
Can I make this without an oven?
Yes — pan‑fry the seasoned tofu on the stovetop until golden instead of baking.
Is this recipe spicy?
It can be mild or spicy depending on how much cayenne or chili powder you use. Adjust to your taste.
Can I use coconut milk instead of vegan heavy cream?
Yes, full‑fat coconut milk works wonderfully and adds richness.
What should I serve it with?
Serve with basmati rice, naan, or even quinoa for a complete meal.
Do I need to press the tofu?
Pressing helps remove water and gives better texture, but extra‑firm tofu often performs fine without thorough pressing.
Can I make this ahead?
Yes — the sauce can be prepared a day ahead and reheated when you’re ready to serve.
How do I store leftovers?
Seal in an airtight container and keep in the fridge for up to 4 days.
Can I freeze this dish?
The sauce freezes well; cool it completely before freezing, then thaw overnight before reheating.
Is this gluten‑free?
Yes, as long as you check ingredients like bouillon and naan are gluten‑free.
Conclusion
This vegan butter chicken with baked tofu is a delicious, comforting plant‑based curry that captures the creamy flavor and soul of traditional butter chicken without dairy or meat. It’s versatile, meal‑prep friendly, and perfect for any home cook looking to explore vegan Indian cuisine.
