Name: Vegan Butter Chicken Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: Indian
Ingredients: 2 (16 oz) blocks extra-firm tofu; 2 tablespoons olive oil; 2 tablespoons cornstarch; 1/2 teaspoon salt; 2 tablespoons vegan butter (or olive oil); 1 large onion, diced small; 1 tablespoon grated fresh ginger (or 1 tsp dried); 2 cloves garlic, minced; 1 tablespoon garam masala; 1 teaspoon curry powder; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1 teaspoon salt; 3 ounces tomato paste; 1 (13.5 oz) canned full fat coconut milk; 4 cups cooked white or brown rice; chopped cilantro; Easy Vegan Naan

Jump to Recipe· 4.7 from 46 reviews

If you’ve ever craved that rich, creamy comfort food but want to keep it plant-based, this Vegan Butter Chicken Recipe is going to be your new kitchen hero. Trust me, it brings all the cozy flavors of classic butter chicken without any of the meat, and the tofu gets crispy and perfectly coated in that luscious, spicy sauce. Stick with me—we’ll dive into every detail so you can nail it on your first try (and have it turn out fan-freaking-tastic).

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Why This Recipe Works

Crispy Tofu Texture: Ripping and baking tofu with cornstarch ensures it gets beautifully crispy, balancing the creamy sauce perfectly.
Rich, Flavorful Sauce: Coconut milk and a blend of warming spices create a tangy, savory sauce that hugs every bite.
Simple Ingredients, Big Impact: Using pantry staples and fresh aromatics gives you a deeply satisfying meal with minimal fuss.
Versatility: Easily adaptable with your favorite veggies or protein swaps, making it great for any dietary need.

Vegan Butter Chicken, plant-based curry, vegan tofu curry, dairy-free butter chicken, vegan Indian recipes - The image shows a close-up of many small, tender pieces of meat covered in thick, smooth orange sauce with a creamy texture, all in a black pan. The meat pieces are irregular shapes, coated evenly in the sauce which looks rich and steaming hot. The background is blurred but shows more of the orange sauce and meat filling the pan, with steam rising gently. The focus is on the center where the meat pieces are clearly visible and glistening from the sauce. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a role in building layers of flavor and texture—whether it’s the tofu’s hearty base or the warm, spiced sauce. Shopping for quality tofu and vegan butter really makes a difference, and using full-fat coconut milk gives you that luxurious creaminess you want in every bite.

Vegan Butter Chicken, plant-based curry, vegan tofu curry, dairy-free butter chicken, vegan Indian recipes - Flat lay of extra-firm tofu blocks with a smooth, creamy white texture beside a small pile of bright yellow garam masala and warm brown curry powder, fresh light beige garlic cloves and a knob of pale yellow grated ginger, a glossy dollop of deep red tomato paste, rich white coconut milk in a small clear container, and a handful of vibrant green chopped cilantro leaves, all naturally arranged with a few scattered whole coriander seeds, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Extra-firm tofu: Pressing and baking it gives a meaty, crispy texture that’s perfect for soaking up the sauce.
Olive oil: Helps the tofu crisp up and adds subtle richness without overpowering the spices.
Cornstarch: The secret to a satisfyingly crunchy coating on the tofu pieces.
Vegan butter: Adds a buttery note that deepens the sauce’s flavor, but you can swap for olive oil if needed.
Onion, garlic, and ginger: These aromatics form the flavor foundation, bringing warmth and freshness.
Garam masala, curry powder, coriander, cayenne: Classic Indian spices that give the dish its signature fragrant, slightly spicy taste.
Tomato paste: Adds tanginess and helps thicken the sauce for that rich coating effect.
Full-fat coconut milk: The key to a creamy, luscious sauce that doesn’t compromise on richness.
Fresh cilantro: For garnish, adding a pop of color and herbal brightness.
Rice and vegan naan: Essential for serving—it’s the perfect vehicle to soak up every bit of that sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Vegan Butter Chicken Recipe depending on the season or what’s in my fridge. Feel free to swap tofu for roasted cauliflower or mushrooms if you want a veggie-packed twist. And don’t hesitate to adjust the spices—if you like more heat, a dash of extra cayenne or chili powder makes this dish sing.

Variation: I once made this with crispy tempeh instead of tofu and it brought a nuttier flavor and firmer texture that my whole family adored.
Dairy-Free Switch: Using olive oil instead of vegan butter keeps it oil-free and still tasty if you’re aiming for lighter fare.
Mild Version: If you’re serving kiddos or spice-sensitive folks, just omit the cayenne pepper—still delicious but gentler on the palate.

Step-by-Step: How I Make Vegan Butter Chicken Recipe

Step 1: Press and Prep the Tofu

Start by wrapping your extra-firm tofu in paper towels or a clean kitchen towel, then place a heavy object on top—like a plate with some books stacked above—to press out excess moisture. I do this for about 20 minutes because drier tofu crisps up so much better. If you’re lucky enough to find super firm tofu, you can skip the pressing step. When it’s ready, slice the tofu into thick slabs, then tear each slab into rustic pieces—I love the texture this creates compared to uniform cubes.

Step 2: Coat and Bake for Crispy Goodness

Pop your tofu pieces into a ziplock bag with olive oil, cornstarch, and salt, then shake gently to coat everything evenly. Spread the coated tofu on a parchment-lined baking sheet and bake at 400°F (205°C) for about 25-30 minutes. Halfway through, give the pan a little shake so the pieces crisp evenly on all sides. This method is a game-changer—baking keeps the tofu crispy without the mess of frying.

Step 3: Build the Sauce

While the tofu bakes, melt your vegan butter in a large skillet over medium-high heat. Add the finely diced onions and sauté for 3-4 minutes until translucent and slightly golden. Toss in the grated ginger and minced garlic and cook for an additional minute to release their fragrant flavors. Then stir in the garam masala, curry powder, ground coriander, cayenne, salt, and tomato paste—let everything meld together for a minute or two. Pour in the full-fat coconut milk and stir until smooth, then let the sauce simmer gently for 5-10 minutes, stirring often to prevent sticking and allow the flavors to deepen.

Step 4: Combine and Serve

Once the tofu is beautifully golden and crispy, fold it right into the sauce so all those buttery, spicy flavors cling to each piece. Serve piping hot over steamed white or brown rice, garnished with a generous sprinkle of chopped cilantro and some warm, easy vegan naan on the side. The contrast of crunchy tofu, creamy sauce, and fluffy bread is just pure comfort.

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Tips from My Kitchen

Pressing Tofu Matters: Don’t skip this step unless your tofu is super firm; extra moisture can make baking soggy instead of crispy.
Ripping Tofu for Texture: I prefer ripping tofu by hand rather than cutting because it gives you those lovely irregular edges that soak up sauce better.
Simmer Sauce Gently: Keep the heat moderate so the coconut milk doesn’t separate—slow and steady wins the creamy, smooth sauce.
Reheat with Care: Always reheat gently on the stove with a splash of water or broth to bring back saucy creaminess without burning.

How to Serve Vegan Butter Chicken Recipe

Vegan Butter Chicken, plant-based curry, vegan tofu curry, dairy-free butter chicken, vegan Indian recipes - The image shows a white plate with a thin blue rim, placed on a white marbled surface. On the plate, there are two main layers: on the right side, fluffy, white rice garnished with small green herb pieces, and on the left side, a rich orange sauce with visible chunks of tender meat, also sprinkled with small green herb bits. The sauce looks creamy and smooth, covering the meat pieces fully. In the background, there is a white cloth with light blue stripes and two wooden utensils resting on it. A bunch of fresh green herbs is placed on the bottom left corner of the image. The lighting is bright and natural, highlighting the colors and textures clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I swear by fresh chopped cilantro; its bright herbal notes cut through the richness beautifully. Sometimes I add a squeeze of lime juice right before serving for a fresh zing. A sprinkle of toasted cashews or slivered almonds on top is a nice touch if you want some extra crunch and nuttiness.

Side Dishes

This Vegan Butter Chicken Recipe shines alongside fluffy basmati rice or warm brown rice for a heartier meal. I also love pairing it with easy vegan naan or some air-fried cauliflower bites for variety. A simple cucumber salad with a light lemon dressing adds a crisp, refreshing counterpoint to the creamy sauce.

Creative Ways to Present

For special dinners, I like plating the tofu butter chicken in small bowls with a drizzle of coconut cream swirled on top and a sprinkle of fresh herbs. You can also turn it into a vibrant bowl meal by layering the sauce over grains and roasting seasonal veggies like carrots and spinach alongside, creating a colorful, Instagram-worthy plate.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The tofu will soak up even more sauce overnight, which makes reheated portions taste even better! Just be aware that the tofu softens slightly, but that’s not a bad thing—it’s all about personal preference.

Freezing

This recipe freezes beautifully. I portion it into freezer-safe containers and store for up to 2 months. When thawing, I recommend overnight in the fridge, then reheating gently on the stove to keep the sauce creamy and tofu in good shape.

Reheating

Reheat on low to medium heat in a pan with a splash of water, broth, or coconut milk to loosen the sauce. Stir frequently to avoid sticking and keep the tofu from drying out. You’ll find it comes back nice and saucy, just like freshly made.

FAQs

Can I use a different plant-based protein instead of tofu?

Absolutely! Roasted cauliflower, tempeh, or even chickpeas can be great alternatives. Just adjust cooking times accordingly—for example, roast cauliflower florets until tender and golden before mixing into the sauce.
Is this Vegan Butter Chicken Recipe spicy?

The recipe has a mild warmth from the spices and cayenne, but it’s perfectly adjustable. If you prefer milder dishes, you can reduce or omit the cayenne; for more heat, simply kick it up with extra chili powder or fresh chopped chilies.
Can I make this recipe oil-free?

Yes! Swap out the olive oil and vegan butter for water or vegetable broth when sautéing and baking. The tofu won’t be quite as crispy, but the dish will still be flavorful and hearty.
What’s the best way to reheat leftovers without losing flavor?

Reheat slowly on the stovetop with a splash of water or coconut milk, stirring frequently. This keeps the sauce creamy and prevents tofu from drying out or sticking to the pan.
Do I need to press the tofu?

Pressing tofu removes excess water, helping it crisp up nicely when baked. If you’re using super firm tofu straight from the package, pressing isn’t necessary. But if you want maximum crispiness, pressing for 20 minutes really makes a difference.

Final Thoughts

This Vegan Butter Chicken Recipe is truly close to my heart—it’s one of those dishes that feels like a warm hug after a long day. It’s rich, comforting, and bursting with flavor, yet light enough to enjoy any time. I’ve shared this recipe with friends and family, and they keep asking for seconds. Seriously, once you try it, I bet it’ll become a staple in your plant-based arsenal, just like it is in mine. So go on, give it a shot—you’ll thank yourself for that cozy, buttery deliciousness on your plate.