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.
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Wonderful recipe. My non-vegan partner absolutely loved it – the sauce is rich and creamy, not too spicy but has a real warmth and the whole thing is delicious. I doubled the recipe so we can have it again later in the week. This will definitely be in my meal rotation! It’s also very affordable to make and doesn’t take long at all. I’ll definitely be prepping this for batch cooking. Thank you!
Hi Katie, I’m so happy you both loved it! Thank you so much for sharing and trying my recipe 🥰
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 😍