Description
This Vegan Butter Chicken recipe transforms traditional butter chicken into a plant-based delight using crispy baked tofu and a rich, creamy tomato coconut sauce infused with aromatic spices. Perfect served over rice with vegan naan and garnished with fresh cilantro, it’s a comforting and flavorful dish for vegan and vegetarian eaters alike.
Ingredients
Scale
For the tofu:
- 2 (16 oz) blocks extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
For the sauce:
- 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
For serving:
- 4 cups cooked white or brown rice
- Chopped cilantro
- Easy Vegan Naan
Instructions
- Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes to remove excess moisture. You can skip this step if using super firm tofu.
- Preheat oven and prepare tofu: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Slice the tofu into about 6 slices then rip each slice into medium-large pieces for texture, or cut into cubes if preferred.
- Coat and bake tofu: Add tofu pieces to a large ziplock bag with olive oil, cornstarch, and salt. Seal the bag and shake gently to coat. Arrange the tofu evenly on the prepared baking sheet and bake for 30 minutes, until golden and crispy.
- Make the sauce: While tofu bakes, melt vegan butter in a large pan over medium-high heat. Sauté the diced onion for 3-4 minutes until translucent. Add grated ginger and minced garlic, cooking for 1 more minute. Stir in garam masala, curry powder, coriander, cayenne pepper, salt, tomato paste, and canned coconut milk. Stir until smooth and simmer the sauce for 10 minutes, stirring frequently to combine flavors.
- Combine tofu with sauce and serve: Remove tofu from oven and add directly to the simmering sauce. Stir gently to coat all tofu pieces in the sauce. Serve the vegan butter chicken over cooked rice. Garnish with chopped cilantro and accompany with easy vegan naan for a complete meal. Enjoy!
Notes
- This dish can be made with roasted cauliflower instead of tofu for a different but equally delicious variation.
- Light coconut milk can be used instead of full fat, but the sauce will be less rich and creamy.
- For an oil-free version, omit olive oil and vegan butter, using water to sauté the onions and spices instead.
- Calorie information is for one-sixth of the tofu and sauce portion only; rice and naan are not included.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
