Easy Vegan Butter Chicken with Tofu
This easy vegan butter chicken with tofu features a rich blend of spices and creamy coconut milk, served with rice or naan. A comforting and high-protein meal for any occasion!
Servings
Ingredients
Butter Chicken Spice Mix
- ¾ tsp garam masala
- ½ tsp ground coriander
- ⅛ tsp ground cloves
- ½ tsp chili powder
- ½ tsp ground cardamom
- ½ tsp ground turmeric
Recipe
- 1 tbsp olive oil
- ½ yellow onions finely diced
- 1 tbsp fresh ginger minced
- 3 cloves garlic minced
- 3 tbsp tomato paste
- 1 cup light coconut milk see notes
- ½ tsp maple syrup optional
- 14 oz extra firm tofu broken into chunks
- 1 tbsp lemon juice
- sea salt flakes to taste
- freshly cracked black pepper to taste
- ¼ cup cilantro finely chopped
- 2 tbsp 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.
Video
Notes
Coconut milk: 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!
The nutritional information has been calculated using olive oil, light coconut milk, and soy yogurt.
Brown Rice: To cook brown rice, start by rinsing it under cold water to remove excess starch. For 1 cup of cooked rice, you’ll need about 1/3 cup of dry brown rice. Add the rinsed rice to a pot with water in a ratio of 1 part rice to 2 parts water (e.g., 1/3 cup rice to 2/3 cup water). Bring it to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the water is fully absorbed. Turn off the heat and let it sit, covered, for 10 minutes to allow the steam to finish cooking the rice. Fluff with a fork before serving.
Nutritional Information - Per Serving
Calories 407kcal | Carbohydrates 18g | Protein 31g | Fat 27g | Sodium 236mg | Fiber 4g | Vitamin A 26IU | Vitamin C 12mg | Calcium 798mg | Iron 7mg