I’m so excited to share this Easy Vegan Butter Chicken with Tofu! This is an adaptation of my viral Butter Chicken Recipe, which we really love when we want the closest thing to authentic butter chicken that is still vegan. Still, I wanted to make a quicker, fuss-free version that doesn’t involve marinating or baking the tofu as part of my Busy Girl Dinner series on social media.
This recipe is incredibly simple yet packed with bold flavors. Thanks to coconut milk, it is rich and creamy, with a perfect balance of spices like garam masala and turmeric. The best part? It’s high-protein and calcium-rich and comes together in about 20 minutes! Whether you’re making it for a quick weeknight dinner or prepping it for the week, it’s a delicious and nourishing option that’s sure to leave you feeling satisfied.
Why I Love This Recipe
- High-Protein: With 31 g of protein per serving, this tofu-based dish is perfect for increasing your protein intake while enjoying a delicious meal.
- Calcium-Rich: It provides 798 mg of calcium, supporting bone health and wellness.
- Quick and Easy: This meal comes together in just 20 minutes and is mostly made of pantry ingredients, making it ideal for busy weeknights or last-minute dinners.
- Customizable: You can easily switch up the protein or add more veggies to suit your taste.
- Flavor-Packed: The combination of garam masala, turmeric, and fresh cilantro brings bold and vibrant flavors to every bite. This combination of spices and fresh herbs is also packed with antioxidants and is a great addition to an anti-inflammatory dietary pattern.
Ingredient Notes
- Tofu: Extra firm tofu is best for this recipe as it holds its shape while absorbing the sauce. Chickpeas make for a great substitute.
- Coconut Milk: Light coconut milk gives the dish a creamy texture without making it too heavy. You can substitute with full-fat coconut milk for a richer flavor. Coconut milk is not traditionally used in Butter Chicken recipes, but we use it for convenience, and it’s still delicious. Cashew Cream (a blend of cashews and dairy-free milk) or soy cream would be closer to the authentic dish experience if those are available to you!
- Spice mix: This spice blend is key to the flavor of butter chicken. I love multiplying the spices and keeping a jar in my pantry to make this dish even quicker.
- Maple Syrup: Optional but adds a touch of sweetness to balance out the heat from the chili powder.
- Lemon juice: Don’t skip the lemon juice. A touch of acidity goes a long way to making your curry more vibrant. Lime can be used as an alternative.
How to Make This Recipe (Summary)
Start by heating oil in a pan and sautéing finely diced onions until softened. Add garlic and ginger, cooking until fragrant. Mix in your spice blend and tomato paste, cooking until the paste darkens slightly. Pour in the coconut milk, stirring to combine all ingredients. Break the tofu into bite-sized chunks and add to the sauce. Let the tofu simmer and absorb the flavors for about 10 minutes.
Finish by adding lemon juice, and adjust seasoning with salt and pepper. Top with chopped cilantro and a dollop of dairy-free yogurt for creaminess. View recipe card below for detailed instructions.
Variations and Tips
- Creamy Twist: Use full-fat coconut milk for a richer, creamier sauce.
- Enjoy with: brown rice or quinoa, some greens, or our delicious Easy Dairy-Free Naan
- Boost of Greens: Add spinach or kale towards the end of cooking for extra nutrients.
- Spicy Kick: Increase chili powder or add fresh chopped chilies for more heat.
- Soy-Free Version: Replace tofu with chickpeas to make this soy-free.
- If you like this butter chicken recipe, you’ll also love our original Butter Chicken recipe, or Creamy Coconut Chickpea Curry.
- If you’re looking for more easy, nourishing midweek meals, check out the other recipes in my Busy Girl Dinner series, like my Marry Me Chickpeas, High Protein Creamy Miso Butter Beans with Kale, or my High-Protein Vegan Sushi Bowl!
Pro Tip: You can make the spice mix in bulk and store it in an airtight jar for up to 3 months. That way, you’ll have it ready to go whenever you crave this delicious vegan butter chicken!
Why You’ll Love This Easy Vegan Butter Chicken Recipe TLDR
- High-Protein
- Creamy
- Flavorful
- Easy to make
- Customizable
Easy Vegan Butter Chicken with Tofu
Equipment
Ingredients
Butter Chicken Spice Mix
- ¾ tsp (1.25 g) garam masala
- ½ tsp (1 g) ground coriander
- ⅛ tsp (0.25 g) ground cloves
- ½ tsp (1 g) chili powder
- ½ tsp (1 g) ground cardamom
- ½ tsp (1.5 g) ground turmeric
Recipe
- 1 tbsp (15 ml) olive oil
- ½ (½ medium) yellow onions - finely diced
- 1 tbsp (7 g) fresh ginger - minced
- 3 cloves garlic - minced
- 3 tbsp (50 g) tomato paste
- 1 cup (240 ml) light coconut milk - see notes
- ½ tsp (2.5 ml) maple syrup - optional
- 14 oz (400 g) extra firm tofu - broken into chunks
- 1 tbsp (15 ml) lemon juice
- sea salt flakes - to taste
- freshly cracked black pepper - to taste
- ¼ cup (4 g) cilantro - finely chopped
- 2 tbsp (35 g) dairy-free yogurt - I used soy
Instructions
- Prep: For this recipe, I recommend preparing your onions, garlic, ginger, and spices before starting cooking. This is optional: to save time, I like to multiply the spices to get 10 servings to avoid measuring them every time. You can use the adjustable serving size above the ingredient list, add them all to a jar, and stir to combine. Keep the jar, sealed in the pantry for weeks. If using the spice mix, scoop 1 tbsp to make this recipe for two people.
- Heat a large pan to medium to low heat. Add the oil and onions. Cook for 3 minutes.
- Add the minced garlic and ginger, cook for another 2 minutes until fragrant.
- Add the spices a pinch of salt, and tomato paste, cook for another 2 minutes, while stirring until the tomato paste darkens in color.
- Add the coconut milk and maple syrup (if using). Stir until all the ingredients are fully integrated.
- Using your hands break the tofu into chunks, I like to make different size chunks. Add to the sauce and make sure all the tofu is thoroughly coated. Let it simmer for 10 minutes covered, stirring regularly.
- Stir in the lemon juice, and adjust the salt & pepper to taste. Top with fresh cilantro and yogurt, and serve with rice and greens or naan.
Notes
Video
Per Serving/Portion
FAQ
Yes, this recipe is naturally gluten-free as it doesn’t contain any gluten ingredients.
No, but you can substitute tofu with chickpeas or butter beans for a soy-free version. Make sure to use a soy free yogurt if needed.
Yes, this recipe is a great meal-prep! You can prepare the sauce and tofu up to 4 days in advance. Store them separately in airtight containers in the fridge and reheat when ready to serve.
Serve it with rice, naan, or even quinoa for a wholesome meal. Brown basmati rice is a great option, it cooks quicker than most brown rice, and has a subtle taste. Adding greens like sauteed broccoli or baby spinach makes it even more nutritious.
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until heated through.
Straight from your kitchens.
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This was absolutely delicious and really easy to made! Thank you!
Thank you Evi, that makes me so happy 🥰
How good is this dish! So much flavour and a great way to eat tofu. ❤️
Wow Chezza, that looks great! Love that you added both quinoa and greens there too 💚
l absolutely loved this dish, especially with some Savory Granola scattered over it!
That looks amazing!! Thank you for sharing lovely 😍
Thank you , I LOVE your recipies. Do you have any recipe book printed on paper?
Spanish would be fantastic!
😍😍😍
Hi lovely, thank you so much for your kind words—I’m so happy you’re enjoying the recipes! I do have a cookbook, but it’s only available in English at the moment. If you’d love to see one in Spanish, the best way to make it happen is to reach out to your favorite Spanish publishing houses, as they’re the ones who can bring it to life 😍
https://plantbaes.com/the-ultimate-plantbased-cookbook/
This is absolutely delicious!
So happy you loved it! Thank you for sharing Narelle 💚
Wow, just tried the butter chicken tofu, first time eating tofu, so delicious
That makes me so happy! Thanks for sharing Stephanie 💚
Yummo! This will definitely become a staple. I found this made three serves, I added a heap of spinach and had it with rice & pappadams. Easy and delish.
So happy you liked it Miriam, sounds delicious with your additions!
So delicious and quick to prepare!
Hi Shelley, I’m so happy you enjoyed it 💚
I just found your website and went straight to the shops to make this meal, and wow!! it was truly amazing! I can’t believe something so easy to make tasted so delicious! Loved it, and now so excited to try everything else on your site.
Thankyou so much for sharing and making delicious vegan food 🙂
Hey Aleisha, thank you so much for the kind words, I’m so happy you’re loving the recipe 💚
Simply one of the best vegan butter chicken recipe I ever tried.
That makes me so happy! Thanks Henry 🙂
Made 2 servings of this for meal prep this week. So delicious! I added in some spinach for extra green. Will be making again for sure and will take your advice on making a large amount of the spice mix in advance! Yummmmmm!!! Thanks for this!
Yay! I’m so happy it’s going on you’re meal prep rotation, thanks for the review Katy 💕
Omg! I really enjoyed this recipe. I will definitely make it again! ❤️
Thank you Les! I’m so happy you enjoyed it 💕
Very delicious food 🤩!!! Amazing!!! Very easy and tasty! Thank you so much dear Sarah for this inspiration 🥰
Thank you so much Lakshmi, I’m so happy you’re enjoying it 💕
You’re going to love this Easy Vegan Butter Chicken with Tofu recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!