Description
This vegan twist on butter chicken swaps out chicken for tofu or chickpeas and is simmered in a creamy, spiced tomato-based sauce. It’s just as rich and flavorful as the classic, but 100% dairy-free and plant-based. Serve with rice or naan for a delicious meal!
Ingredients
Scale
For the “Chicken” Substitute:
- 1 block (14 oz) extra-firm tofu, pressed and cubed (or 1 1/2 cups cooked chickpeas or cauliflower florets)
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
For the Butter Sauce:
- 1 tablespoon vegan butter (or coconut oil)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 teaspoon salt (adjust to taste)
- 1 can (15 oz) tomato purée (or diced tomatoes, blended)
- 1/2 cup coconut milk (or cashew cream)
- 1 teaspoon maple syrup (or sugar, for balance)
- 1/2 teaspoon lemon juice
- 1 tablespoon chopped cilantro (for garnish)
Instructions
Step 1: Prepare the Tofu (or Alternative)
- Preheat oven to 400°F (200°C).
- Toss cubed tofu with olive oil, garam masala, turmeric, paprika, and salt.
- Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and slightly crispy. (Alternatively, air-fry at 375°F for 15 minutes or pan-fry until golden brown.)
Step 2: Make the Butter Sauce
- In a large pan, melt vegan butter over medium heat.
- Add onion and sauté for 3-4 minutes, until soft.
- Stir in garlic and ginger, cooking for 1 more minute until fragrant.
- Add garam masala, cumin, paprika, turmeric, coriander, and salt; cook for 30 seconds to toast the spices.
- Pour in tomato purée and simmer for 10 minutes, stirring occasionally.
- Stir in coconut milk, maple syrup, and lemon juice. Simmer for 5 more minutes.
Step 3: Combine & Serve
- Add the baked tofu (or chickpeas/cauliflower) to the sauce and stir to coat. Simmer for 2-3 minutes.
- Garnish with fresh cilantro and serve over rice or warm naan.
Notes
- Protein Options: Instead of tofu, try chickpeas, tempeh, soy curls, or cauliflower.
- For a richer sauce, use cashew cream instead of coconut milk.
- Make it spicy: Add ½ teaspoon cayenne pepper or sliced green chilies.
- Store & Reheat: Keep in an airtight container for up to 4 days or freeze for up to 2 months.