Vegan Butter Chicken (with Tofu)

 

Impossibly creamy, deeply spiced, and warming to the soul — this vegan butter chicken with tofu is the plant-based Indian dinner recipe the internet has been going absolutely wild for. Serve with basmati rice and naan for the full experience.

Servings: 4 | Prep: 15 mins | Cook: 35 mins | Total: 50 mins

Ingredients:

• 400g firm tofu, pressed and cubed
• 1 can coconut cream
• 1 can diced tomatoes
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 2 tbsp vegan butter or coconut oil
• 2 tsp garam masala
• 2 tsp cumin
• 2 tsp coriander powder
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 tsp chilli powder
• 2 tbsp nutritional yeast
• 1 tsp sugar
• 1 pinch salt
• Basmati rice and naan to serve
• Fresh coriander to garnish

Instructions:

1. Press and cube the tofu. Pan fry in 1 tbsp vegan butter over high heat for 5-6 minutes until golden and slightly crispy on all sides. Remove and set aside.

2. In the same pan, melt remaining butter over medium heat. Add onion and cook for 8 minutes until deeply golden and sweet.

3. Add garlic and ginger and cook for 2 minutes. Add all the spices — garam masala, cumin, coriander, turmeric, paprika, and chilli powder. Stir and cook for 1 minute until the spices are beautifully fragrant.

4. Add the diced tomatoes and cook for 5 minutes, breaking them down with a spoon.

5. Pour in the coconut cream and nutritional yeast. Stir well and bring to a gentle simmer. Cook for 10 minutes until the sauce is thick, rich, and glossy.

6. Add the crispy tofu back into the sauce. Simmer for 5 more minutes. 

7. Taste and season with sugar and salt. Serve over basmati rice, garnished generously with fresh coriander.

Nutritional Info (per serving): 

Calories: ~480 | Protein: 20g | Carbs: 34g | Fat: 28g | Fibre: 6g | Iron: 6mg

💡 Tip: Don't skip frying the tofu first — that golden crust is what stops it from falling apart in the sauce and gives every bite an incredible texture contrast!

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