Vegan Butter Chicken
Firm tofu stands in for chicken in this North Indian-style curry, simmered in a tomato-coconut cream sauce seasoned with garam masala, smoked paprika, and fenugreek. The sauce thickens into a rich, deeply spiced coating that clings to every piece of tofu. From start to finish, the dish comes together in about 45 minutes.
Equipment
- Large non-stick skillet
- Blender or immersion blender
- Mixing bowls
- Tofu press or heavy object for pressing
Ingredients
For the Tofu Marinade
- 14 oz extra firm tofu pressed and cut into 1-inch cubes
- ½ cup unsweetened non-dairy yogurt coconut or soy-based preferred
- 1 tbsp lemon juice freshly squeezed
- 1 tsp garam masala
- ½ tsp smoked paprika
- ½ tsp sea salt
For the Butter Sauce
- 2 tbsp vegan butter or neutral oil
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 inch fresh ginger peeled and grated
- 1.5 tsp ground cumin
- 1 tsp turmeric powder
- 14 oz crushed tomatoes preferably fire-roasted
- ½ cup full-fat coconut milk shaken well
- 1 tsp maple syrup optional, for slight sweetness
Instructions
- Marinate the tofu. In a medium bowl, combine non-dairy yogurt, lemon juice, garam masala, smoked paprika, and salt. Add cubed tofu and gently stir to coat evenly. Cover and refrigerate for at least 20 minutes while preparing the sauce.
- Prep the sauce base. In a large non-stick skillet over medium heat (about 350°F / 175°C), melt the vegan butter. Add chopped onions and sauté for 6–8 minutes until golden and fragrant. Add garlic and ginger and cook for 1–2 minutes, stirring constantly to prevent sticking.
- Add spices and tomatoes. Stir in cumin and turmeric. Toast for 1 minute, then pour in the crushed tomatoes. Let simmer for 10 minutes until the sauce deepens in color and thickens slightly.
- Blend the sauce (optional). For a smoother texture, transfer the sauce to a blender (or use immersion blender) and blend until smooth. Return to the pan.
- Add creaminess. Stir in coconut milk and maple syrup. Simmer uncovered for an additional 10–12 minutes on medium-low heat, stirring occasionally.
- Cook tofu. While sauce simmers, heat a separate non-stick skillet over medium-high heat. Lightly oil and pan-fry marinated tofu cubes for 6–7 minutes, turning until all sides are golden and slightly crisp.
- Combine and finish. Add tofu to the finished sauce and simmer for 5 more minutes, allowing flavors to meld.
Notes
- For extra richness, stir in a tablespoon of vegan butter just before serving.
- If you prefer less spice, reduce the garam masala and omit the smoked paprika.
- Paneer-style tofu (lightly pressed) gives a more authentic, chewy texture.
Nutrition
Calories: 234kcalCarbohydrates: 18gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 4mgSodium: 551mgPotassium: 666mgFiber: 3gSugar: 10gVitamin A: 645IUVitamin C: 15mgCalcium: 130mgIron: 4mg
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