Vegan Butter 'Chicken' with Tofu

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4.75 from 36 votes

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www.theconsciousplantkitchen.com

This easy vegan butter chicken recipe is made with chewy marinated tofu pieces cooked in a spiced tomato creamy sauce. It's the best vegan Indian curry recipe for cold days.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-butter-chicken/ or scan the QR code here ➡️

Prep Time1 30

Cook Time15

Total Time1 45

Servings: Servings

Calories: 346.4kcal

Author: Carine Claudepierre

Ingredients

Tofu marinade

1 block Firm Tofu 14 oz, 400g
2 tablespoons Olive Oil
2 tablespoons Cornstarch
½ teaspoon Garlic Powder
2 teaspoons Garam Masala
½ teaspoon Turmeric
½ teaspoon Salt

Curry sauce

1 tablespoon Coconut Oil
1 tablespoon Dairy-Free Butter (Unsalted)
1 medium Onion chopped
¼ teaspoon Ground Ginger
1 tablespoon Garam Masala
1 teaspoon Fenugreek Powder
1 teaspoon Ground Cumin
½ teaspoon Salt
3 Garlic Cloves crushed
⅓ cup Tomato Paste
14 oz Canned Coconut Cream 1 can

US Customary - Metric

Instructions

Prepare the tofu

Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set it aside for 30 minutes to release all the tofu moisture.

Marinate tofu

Cut the tofu block into thin slices (about 0.4 inches/0.1cm). Then, pull apart the tofu slices to create irregular pieces—this best mimics chicken texture! However, you can also simply cube the tofu slices if preferred.
Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, masala, turmeric, and salt.
Add the tofu chunks into the marinade and combine with a spoon.
Lay the tofu pieces onto the prepared baking sheet into a single layer, and make sure the tofu pieces don't touch each other or overlap.
Bake the tofu on the center rack at 400°F (200°C) for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.

Curry sauce

Heat a large skillet or medium saucepan over medium-high heat. Add the coconut oil, butter, and chopped onions. Stir and cook until fragrant and soft, about 2 minutes.
Add all the spices: ginger, garam masala, fenugreek, cumin, salt, crushed garlic, and tomato paste. Stir and cook for 30 seconds until it forms a paste.
Stir in canned coconut cream, stir and simmer for 2-3 minutes.
Stir in the baked tofu pieces, cover, and simmer for 10-15 minutes, stirring occasionally until the sauce thickens.
Serve with jasmine rice, vegan naan bread, or cauliflower rice for a low-carb version.

Equipment

Nutrition