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Vegan Butter Chicken

A comforting plant-based twist on traditional butter chicken, featuring crispy tofu and a rich, creamy sauce made with aromatic spices. Perfect for busy weeknights and meal prep!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 tablespoon vegan butter Adds richness and a buttery flavor without dairy.
  • 1 tablespoon vegan butter For cooking the tofu.
  • 1/2 teaspoon ground cinnamon Adds a hint of sweetness and warmth.
  • 1/4 teaspoon ground cloves Introduces warm, aromatic notes.
  • 1/2 teaspoon turmeric Provides a warm color and earthy flavor.
  • 2 tablespoons passata or canned crushed tomatoes Forms the saucy base, rich and flavorful.
  • 1 cup chickpeas Adds protein and texture.
  • 1 teaspoon ground fenugreek seeds Contributes a unique, slightly bitter flavor.
  • 1/2 teaspoon hot red chilli powder Brings heat and enhances flavor complexity.
  • 1 teaspoon cane sugar Balances the acidity of the tomatoes.
  • 1/2 cup filtered water Helps to reach the desired sauce consistency.
  • 1/2 cup dairy-free unsweetened yogurt or cashew cream Offers creamy richness without dairy.
For the tofu
  • 14 ounces extra firm tofu Creates a satisfying texture and absorbs flavors well.
  • 1/2 teaspoon salt Enhances the taste of all ingredients.
  • 1 tablespoon fresh ginger Offers a zesty kick and freshness.
  • 2 cloves garlic Imparts a savory depth and aroma.

Method
 

Preparation
  1. Heat a large sauté pan over medium heat.
  2. Drain excess liquid from the tofu and pull it into chunks.
Cooking
  1. Add 1 tablespoon of vegan butter to the pan, followed by the tofu. Cook for 10 minutes until browned.
  2. Prepare the spices and other ingredients while the tofu cooks.
  3. Once the tofu is browned, add the remaining tablespoon of vegan butter, cinnamon, cloves, turmeric, and grated ginger. Toast for 1-2 minutes until fragrant.
  4. Add the minced garlic and sauté for another minute.
  5. Add passata or crushed tomatoes, chickpeas, garam masala, fenugreek seeds, hot red chilli powder, cane sugar, and salt. Cook for 5-10 minutes until the sauce thickens.
  6. Lower the heat and stir in the water and yogurt. Cook for a few more minutes until warmed through.
Serving
  1. Serve with brown basmati rice or warm roti.

Notes

Press the tofu before cooking for optimal browning. Adjust spices according to taste preferences. Leftovers can be served in wraps.