Why You’ll Love Vegan Butter Chicken with Baked Tofu Recipe
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It captures all the savory and creamy goodness of traditional butter chicken without animal products.
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Baked tofu develops a tender center with a flavorful crust.
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The sauce is silky, rich, and deeply spiced with familiar Indian curry seasonings.
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Makes a crowd‑pleasing meal that’s just as good the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tofu
tofu, plant‑based yogurt (or vegan mayo), vegan chicken bouillon or nutritional yeast (optional), salt, pepper, oil, cornstarch — this creates a savory, seasoned “chicken” component that bakes up nicely in the oven.
For the Butter Chicken Seasoning
a blend of coriander, cumin, cayenne, garam masala, turmeric, Kashmiri chili powder and dried fenugreek (kasoori methi) gives the sauce its signature flavor.
For the Sauce
canned crushed tomatoes, tomato paste, dairy‑free butter and oil, vegan heavy cream or full‑fat coconut milk, diced onions, minced garlic and ginger, a touch of sweetener — all combine to make a luscious tomato curry base.
To Serve
rice, lime, chopped cilantro and naan (optional) are traditional accompaniments that make this a complete meal.
Directions
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Prep the tofu: Drain and gently squeeze extra firm tofu, then cut or tear it into bite‑sized pieces.
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Season and bake: Toss tofu with plant‑based yogurt (or mayo), spices, oil and cornstarch, then spread evenly on a baking sheet and bake until slightly crispy.
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Start the sauce: Heat dairy‑free butter and oil in a large pan. Add diced onions and sauté until soft. Add ginger and garlic, then the spice blend, cooking until fragrant.
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Add tomatoes and cream: Stir in crushed tomatoes, tomato paste and vegan cream or coconut milk. Simmer until the sauce is rich and well‑combined.
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Combine: Add the baked tofu to the sauce and let it simmer together so the tofu absorbs the flavors. Adjust seasoning to taste.
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Serve: Spoon the curry over rice, garnish with chopped cilantro and lime, and enjoy with naan on the side.
Servings and timing
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Servings: About 4 servings
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Prep time: ~20 minutes
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Cook time: ~20 minutes (plus tofu baking time)
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container for up to 4 days; the flavors continue to develop.
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Freezer: You can freeze the sauce (and tofu together) for up to 2–3 months.
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Reheating: Warm on the stovetop over low heat or microwave until heated through, adding a splash of water or coconut milk if the sauce has thickened too much.
FAQs
What’s the best tofu to use for this recipe?
Extra firm tofu works best because it holds its shape and bakes up with a nice texture.
Can I make this without tofu?
Yes — chickpeas, roasted cauliflower or vegan chicken substitutes work well too.
Is this recipe gluten‑free?
Yes, as long as your ingredients like vegan yogurt, bouillon and naan are gluten‑free.
Can I use coconut milk instead of vegan cream?
Absolutely — full‑fat coconut milk adds rich creaminess if you don’t have vegan cream.
How spicy is this dish?
It’s mildly spiced but warm; adjust the chili powders to make it milder or hotter.
Can I prepare this ahead of time?
Yes — you can make the sauce and tofu separately in advance and combine them when ready to serve.
What should I serve it with?
Serve with basmati or jasmine rice, cilantro, lime and naan or flatbread if you like.
Can I add vegetables?
Sure — peas, spinach or roasted veggies are great additions.
How do I make this less rich?
Use lighter coconut milk or reduce the amount of vegan butter and cream.
Can leftovers be frozen?
Yes, freeze in a suitable container for up to a few months.
Conclusion
This vegan butter chicken with baked tofu is a satisfying plant‑based take on a beloved classic. It’s rich, flavorful, and perfect for both weeknight dinners and special occasions. With its creamy tomato curry sauce and hearty tofu pieces, it’s sure to become a staple in your recipe collection.
Vegan Butter Chicken with Baked Tofu
A rich, creamy, and flavorful vegan twist on the classic Indian butter chicken made with chickpeas and cauliflower in a luscious tomato-based cashew cream sauce. Perfect for a comforting, plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon chili powder
- 1 teaspoon salt (or to taste)
- 2 tablespoons tomato paste
- 1 (14 oz) can crushed tomatoes
- 1 cup canned coconut milk (full-fat)
- 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 2 cups cauliflower florets
- 1 tablespoon maple syrup (optional, to balance flavors)
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Heat olive oil in a large skillet or pan over medium heat. Add onion and sauté until soft and translucent, about 5-7 minutes.
- Add garlic and ginger, and cook for another minute until fragrant.
- Stir in garam masala, cumin, coriander, turmeric, chili powder, and salt. Cook the spices for 1-2 minutes to release their flavors.
- Add tomato paste and stir well, cooking for 2 minutes.
- Pour in the crushed tomatoes and bring to a simmer. Cook for 5 minutes.
- Stir in coconut milk and mix until the sauce is creamy and well combined.
- Add chickpeas and cauliflower florets to the sauce. Stir to coat well.
- Cover and simmer for 15-20 minutes, or until cauliflower is tender.
- Taste and adjust seasoning. Add maple syrup if desired to balance acidity.
- Serve hot over rice or with naan, and garnish with fresh cilantro.
Notes
- Use tofu or vegan chicken alternatives in place of chickpeas for variety.
- Make the sauce ahead for quicker weeknight meals.
- Adjust spice levels to taste—add more chili powder for heat.
- Cashew cream can replace coconut milk for a nuttier flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
