Name: Vegan Butter Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Indian-inspired
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 teaspoon 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 52 reviews

If you’ve been craving that rich, creamy, and irresistibly flavorful butter chicken but want to keep it plant-based, you’re going to love this Vegan Butter Chicken Recipe. I’m talking about tofu baked to crispy perfection, swimming in a luscious tomato and coconut milk sauce, spiced just right to warm your soul. This recipe is fan-freaking-tastic—perfect for cozy dinners or impressing friends who think vegan food is boring. Stick with me here, because I’m sharing all my tips to help you nail it every single time.

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Why This Recipe Works

Perfect tofu texture: Baking tofu coated in cornstarch gives it a golden, crispy exterior that soaks up the sauce beautifully.
Creamy, rich sauce: Full-fat coconut milk combined with tomato paste and warm spices mimics the classic butter chicken sauce but dairy-free.
Balanced spices: A blend of garam masala, curry powder, and coriander dresses the dish with comforting, layered flavor without overpowering.
Simple, approachable method: The hands-on steps aren’t complicated, making it doable for any home cook looking to expand vegan dinners.

Vegan Butter Chicken, Dairy-Free Vegan Butter Chicken, Plant-Based Butter Chicken, Vegan Tofu Butter Chicken, Creamy Vegan Chicken Curry - 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

The magic of this Vegan Butter Chicken Recipe lies in how these ingredients work in harmony. The tofu provides a blank canvas that absorbs flavors well, while the coconut milk delivers luscious creaminess. Plus, the fresh spices and tomato paste build that deep classic taste you expect from butter chicken.

Vegan Butter Chicken, Dairy-Free Vegan Butter Chicken, Plant-Based Butter Chicken, Vegan Tofu Butter Chicken, Creamy Vegan Chicken Curry - 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: It holds its shape well and crisps nicely when baked, which is key for a satisfying texture.
Olive oil: Helps crisp the tofu and brings out flavor when sautéing the onions and spices.
Cornstarch: Adds that golden crust to the tofu, making the pieces irresistibly crunchy.
Vegan butter: Gives richness and depth to the sauce just like traditional butter would.
Onion: Forms the savory base of the sauce—diced small so it melts into sweetness.
Fresh ginger & garlic: These aromatics brighten up the sauce and layer in big flavor.
Garam masala, curry powder, coriander, cayenne: Provides authentic spice notes—warm, earthy, and with a touch of heat.
Tomato paste: Concentrated tomato flavor that thickens and deepens the sauce color.
Full-fat coconut milk: The secret to creamy sauciness without dairy—full richness helps bring the whole dish together.
Salt: Enhances all the flavors and balances the dish.
Cilantro (for garnish): Adds fresh herbal brightness at the end.

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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.

Tweak to Your Taste

I like to make this Vegan Butter Chicken Recipe my own depending on the mood or the season. It’s such a flexible dish, so don’t hesitate to play around with the spice levels or swap ingredients to suit your pantry.

Use roasted cauliflower instead of tofu: I tried this once when I was out of tofu, and the cauliflower soaking up the sauce was amazing and a lovely change.
Mild or extra spicy: Feel free to adjust the cayenne pepper to match your heat preference—I usually add a pinch more when I want some extra kick.
Oil-free option: I’ve made this with water for sautéing instead of oil or vegan butter for a lighter and oil-free version—it still turns out tasty!
Serve with different carbs: Though I usually go with rice and naan, sometimes quinoa or millet adds a fun twist.

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

Step 1: Press and Prep the Tofu

First things first: pressing your tofu. This step makes all the difference to get that perfect texture. Wrap your tofu blocks in paper towels or a clean kitchen towel, then place a heavy object on top—a plate with some books works great—to squeeze out excess moisture. Twenty minutes usually does the trick. If you’ve got super firm tofu, you might skip this, but I don’t recommend it. Less water equals better crispiness when baking.

Step 2: Bake the Tofu to Crispy Perfection

Slice the pressed tofu into thick slices, then tear each slice into bite-sized pieces for a rustic, juicy texture—you can cube it too if you prefer, but ripping introduces nooks that soak up sauce beautifully. Toss these pieces in olive oil, cornstarch, and salt inside a ziplock bag, then spread them evenly on a parchment-lined baking sheet. Bake at 400°F for about 25-30 minutes, flipping once halfway, until they’re golden brown and crispy. This hands-off step is one of my favorite parts because you get all the flavor and crunch with minimum fuss.

Step 3: Simmer the Sauce

While tofu’s crisping up in the oven, melt your vegan butter in a large pan over medium-high heat. Sauté diced onions until translucent and soft—about 3-4 minutes—then toss in ginger and garlic for that fragrant pop. Add your spice blend, salt, tomato paste, and coconut milk, stirring constantly until the sauce is smooth and luscious. Let it simmer for 5-10 minutes to marry those flavors and thicken up a bit. I like to taste here and tweak salt or spices if needed.

Step 4: Combine and Serve

Once the tofu is perfectly baked, pop it straight into the sauce. Stir well so every crispy piece gets coated in that buttery, spicy goodness. Serve over your favorite cooked rice, sprinkle with fresh cilantro, and don’t forget the Easy Vegan Naan on the side—it brings the whole experience together. Trust me, you’ll want to lick the plate clean.

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Pro Tips for Making Vegan Butter Chicken Recipe

Press tofu thoroughly: Don’t rush pressing the tofu—more moisture means soggier tofu that won’t crisp up well in the oven.
Use full-fat coconut milk: It makes the sauce richer and creamier, replicating that traditional butter chicken experience.
Layer your spices: Toast dry spices briefly in the pan before adding wet ingredients if you want an even deeper flavor.
Don’t overload the pan: When baking tofu, spread pieces out so air circulates—it helps get that golden crisp instead of steaming.

How to Serve Vegan Butter Chicken Recipe

Garnishes

I always finish this dish with plenty of chopped fresh cilantro—its bright, slightly citrusy note cuts through the richness beautifully. A squeeze of fresh lemon before serving also amps up the flavor. Sometimes, I add a dollop of vegan yogurt or cashew cream on top for extra creaminess and a cooling effect against the gentle heat.

Side Dishes

Pair this with fluffy basmati rice or brown rice for a fiber boost. I’m a huge fan of Easy Vegan Naan on the side—it’s perfect for soaking up the sauce. Roasted veggies or a simple cucumber raita-style salad also brighten the plate and add fresh crunch.

Creative Ways to Present

For special occasions, I like to spoon the Vegan Butter Chicken over a bed of aromatic saffron rice and garnish with toasted cashews for a festive crunch. Serving it family-style in a big beautiful dish makes it inviting and cozy. You can also turn leftovers into wraps or vegan butter chicken bowls with greens and avocado for a fresh twist.

Make Ahead and Storage

Storing Leftovers

I store leftover Vegan Butter Chicken in an airtight container in the fridge for up to 4 days. The sauce thickens as it chills, so just stir it gently and add a splash of coconut milk or water when reheating if it feels too thick.

Freezing

This recipe freezes beautifully! I portion it into freezer-safe containers or bags and thaw overnight in the fridge. Using full-fat coconut milk helps it maintain that creamy consistency even after freezing and reheating.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring often to prevent sticking. If needed, add a little water or coconut milk to loosen the sauce. Avoid the microwave if you want to keep the tofu crispy as possible; stovetop reheating is best for texture.

FAQs

Can I use chickpeas instead of tofu in this Vegan Butter Chicken Recipe?

Absolutely! Chickpeas are a great alternative if you want to skip tofu. They soak up the sauce well, and you can roast them first to add texture. Just reduce the baking time since chickpeas roast faster than tofu.
Is garam masala necessary for this recipe?

Garam masala is key for that warm, authentic flavor profile in the sauce. If you don’t have it, you can mix equal parts cumin, cinnamon, cardamom, and cloves as a substitute, but it’s worth trying to get a pre-made blend for ease.
Can this Vegan Butter Chicken Recipe be made oil-free?

Yes! You can omit the olive oil and vegan butter. Use water or vegetable broth to sauté the onions and spices. The dish might not be as rich, but the flavors still come through nicely.
How do I store leftovers to keep tofu crispy?

Unfortunately, tofu loses its crispiness when refrigerated in sauce. To keep it crunchier, store tofu separately and add it to the reheated sauce just before serving.

Final Thoughts

I genuinely love this Vegan Butter Chicken Recipe because it delivers all the comfort, spice, and creaminess of the classic dish, without any animal products. It’s become my go-to for weeknight dinners and special gatherings alike, especially since it’s super approachable yet satisfying. I hope you enjoy making it as much as I do—it’s one of those recipes that gets better every time you cook it, and once you try it, you’ll want to keep it in your rotation just like me!