This creamy vegan butter chicken is a tasty twist on the classic dish. Made with rich coconut milk, tender tofu, and a blend of spices, it’s both comforting and flavorful!
Honestly, you won’t even miss the meat with this dish! I love serving it over rice or with naan to soak up all that luscious sauce—pure happiness on your plate!
Key Ingredients & Substitutions
Tofu: Extra-firm tofu is ideal for this recipe as it holds its shape well. If you’re not a fan, you could use chickpeas or seitan for a different texture.
Vegan Butter: Any plant-based oil can work in place of vegan butter. Olive oil or coconut oil are great options, but I find that vegan butter adds a richer flavor.
Spices: Garam masala is key for that authentic flavor. If you don’t have it, try mixing equal parts cumin, coriander, and a pinch of cinnamon. Adjust other spices like chili powder based on your spice preference!
Coconut Milk: Full-fat coconut milk gives a creamy texture. For a lighter option, use light coconut milk, or you can use cashew cream for a nutty flavor. Both are tasty alternatives!
How Do You Achieve Perfectly Sautéed Tofu?
Sautéing tofu until golden gives it a fantastic crust and flavor. Start by pressing the tofu to remove moisture, which prevents it from becoming soggy. Cut it into even cubes to ensure uniform cooking.
- Heat the skillet on medium before adding vegan butter or oil.
- Allow the tofu to sit undisturbed until golden, about 5-7 minutes per side. Don’t overcrowd the pan; work in batches if needed!
This step creates a delightful textural contrast in your dish! After sautéing, you can follow the remaining steps for that creamy sauce.
How to Make Creamy Vegan Butter Chicken
Ingredients You’ll Need:
For the Main Dish:
- 14 oz (400g) extra-firm tofu, pressed and cut into bite-sized cubes
- 2 tbsp vegan butter or oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 green chilies, finely chopped (optional, for heat)
For the Spices & Sauce:
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp smoked paprika
- 1 tsp chili powder (adjust to taste)
- 1 can (14 oz) crushed tomatoes or tomato puree
- 1 cup full-fat coconut milk or cashew cream
- 1 tbsp maple syrup or sugar (optional, to balance acidity)
- Salt to taste
For Garnish:
- Fresh cilantro (coriander) leaves, chopped
- Cooked basmati rice or vegan naan, to serve
How Much Time Will You Need?
This creamy vegan butter chicken will take about 30 minutes total. You’ll spend about 10 minutes prepping the ingredients and about 20 minutes cooking the dish. It’s a quick and easy meal perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preparing the Tofu:
Begin by pressing the tofu to remove any excess moisture. This helps the tofu achieve that nice golden color when you sauté it. After pressing, cut the tofu into bite-sized cubes and set it aside for later.
2. Sautéing the Tofu:
In a large skillet, heat the vegan butter or oil over medium heat. Once hot, add the tofu cubes and gently sauté them for about 5-7 minutes, or until they turn golden brown on all sides. Once done, remove the tofu from the skillet and set it aside on a plate.
3. Cooking the Onion and Aromatics:
In the same skillet, add the chopped onions and sauté them until they become soft and translucent, which should take about 5 minutes. Then, add the minced garlic, grated ginger, and chopped green chilies (if you’re using them). Cook this mixture for another 1-2 minutes until it’s fragrant.
4. Adding the Spices:
Next, stir in the garam masala, cumin, coriander, turmeric, smoked paprika, and chili powder. Mix everything well for about 1 minute to allow the spices to toast and release their delicious aromas.
5. Making the Sauce:
Add the crushed tomatoes to the skillet and stir well. Allow the mixture to cook on medium heat for about 8-10 minutes. You want the sauce to thicken and deepen in color during this time, so keep stirring occasionally.
6. Creaming It Up:
Once the sauce has thickened, pour in the coconut milk (or cashew cream) and stir everything together. If you like a hint of sweetness, you can add the maple syrup or sugar now. Reduce the heat to low.
7. Combining Tofu with Sauce:
Now, return the browned tofu cubes to the sauce. Let it simmer gently for about 5-7 minutes. This will allow the tofu to soak up all the delicious flavors and help thicken the sauce to a creamy consistency. Don’t forget to taste and adjust the salt if needed!
8. Final Touches:
Once done, remove from heat and sprinkle fresh cilantro leaves on top for that pop of color and flavor.
9. Serve:
Enjoy your creamy vegan butter chicken hot, paired perfectly with steamed basmati rice or soft vegan naan for dipping. Your taste buds are in for a treat!
Enjoy your cozy, creamy vegan butter chicken that’s bursting with flavor!
Frequently Asked Questions (FAQ)
Can I Use Different Protein in This Recipe?
Absolutely! If you’re not a fan of tofu, you can substitute it with chickpeas for a different texture or seitan for a heartier option. Just make sure to adjust the cooking times accordingly.
Can I Store Leftovers?
Yes! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of coconut milk to keep it creamy.
How Do I Make This Dish Spicier?
If you prefer more heat, you can add more green chilies or increase the chili powder according to your taste. You can also garnish with red pepper flakes or serve with a spicy chutney on the side.
Can I Make This Dish Ahead of Time?
Definitely! You can prepare the sauce and sauté the tofu in advance. Just keep them separate in the fridge and combine them when you’re ready to serve. Reheat them together gently to keep the tofu nice and firm.
