Easy Vegan Butter Chicken (With Tofu)

Ingredients

• 350 gblock of firm or extra-firm tofu, cut into 2.5 cm cubes
• 1/2 tbspavocado or olive oil
• to tastesalt and black pepper
• 3 large clovesgarlic, crushed
• 1 tbsp fresh, or 1 tsp powderedginger, finely grated if fresh
• 2 tbspcoconut oil
• 1 tbspgaram masala
• 1 heaped tspturmeric
• 1 heaped tspground coriander
• 180 ml (3/4 cup)crushed tomatoes
• 180 ml (3/4 cup)full-fat coconut milk
• 1 tspsoy sauce or tamari
• to servebrown rice, quinoa or naan
• to servefresh coriander leaves
• to servelime wedges

Instructions

1. 1

   Preheat the grill

   Preheat the oven grill.

2. 2

   Season the tofu

   Put the tofu on a baking tray, lining it with baking parchment if you like. Toss with 1/2 tbsp oil, then season with salt and pepper.

3. 3

   Grill until golden

   Grill the tofu for 10–12 minutes, until it starts to turn golden. Turn the pieces over and season again, then grill for another 5–6 minutes until golden all over.

4. 4

   Cook garlic and ginger

   While the tofu cooks, warm the coconut oil in a large frying pan or saucepan over a medium heat. Add the garlic and ginger and cook for 2–3 minutes, stirring constantly.

5. 5

   Toast the spices

   Stir in the turmeric, coriander and garam masala and cook for 1 minute.

6. 6

   Simmer the sauce

   Add the crushed tomatoes, coconut milk and soy sauce. Bring to the boil, then turn the heat down to medium-low, cover and simmer for 15 minutes, stirring occasionally. If the mixture sticks, add a little water.

7. 7

   Finish the curry

   Add the cooked tofu to the sauce and simmer for 1–2 minutes. Taste and adjust the salt if needed.

8. 8

   Serve with sides

   Serve with brown rice, quinoa or naan. Add fresh coriander leaves and lime wedges as an optional garnish.

What is vegan butter chicken?

Butter chicken, or murgh makhani, is a North Indian curry traditionally made with chicken in a spiced tomato and butter-based sauce. This plant-based version swaps in tofu and uses coconut milk and coconut oil for a rich, dairy-free sauce.

Crisping the tofu separately gives it browned edges before it meets the creamy curry. The dish takes inspiration from the original, while its ingredients make it suitable for a vegan meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 371 calories, 15g protein, 12g carbs, 32g fat.

The coconut oil and full-fat coconut milk provide most of the fat, while tofu contributes protein and the tomatoes provide some of the carbohydrates. Serve with a measured portion of rice or quinoa and add vegetables alongside to round out the plate.

Choose and prepare the tofu

Firm tofu: firm or extra-firm tofu holds its shape during grilling and simmering. Cut it into evenly sized cubes so they cook at a similar rate.

Seasoning: the small amount of oil helps the tofu brown, while salt and pepper add a simple base of flavour. Turn the cubes carefully so they stay intact.

Build the spiced sauce

Aromatics: cook the garlic and ginger in coconut oil, stirring all the while, so they soften without catching on the pan.

Spices: give the turmeric, coriander and garam masala a minute in the oil before adding the wet ingredients. This brief cooking step helps their flavours mingle with the aromatics.

Watch the texture and doneness

Tofu: look for golden patches and lightly crisp edges before adding the cubes to the sauce. The second grill helps brown the other side too.

Sauce: after simmering, it should be creamy and thick enough to coat a spoon. Stir now and then, and add a little water if it begins to stick.

Make the timing work

The tofu grills while the sauce is made on the hob, so both components can cook at the same time. Keep an eye on the tofu as grill strength varies, and start checking it at the lower end of the stated cooking times.

Once the sauce has simmered for 15 minutes, the tofu needs only 1–2 minutes in the pan. Have your rice, quinoa or naan ready to serve alongside.

Serve it with a suitable side

Rice or quinoa: either makes a filling base for the curry and catches the sauce. Brown rice adds a chewy contrast, while quinoa has a lighter, separate texture.

Naan: serve it for scooping up the sauce, but check the label if you need the meal to be gluten-free. Finish with coriander leaves and lime wedges for a fresh, tangy accent.

Recipe notes & tips

• Cut the tofu into cubes of similar size so they brown evenly.
• Use baking parchment on the tray if you want easier clean-up.
• Stir the garlic and ginger constantly while they cook to help prevent them catching.
• Keep the sauce at a gentle simmer rather than a rolling boil.
• Taste the curry before serving and adjust the salt to suit your soy sauce or tamari.
• Choose tamari and a gluten-free side if you need to avoid gluten.

Variations

• Add chilli: stir in chilli powder or fresh chilli with the other spices for extra heat.
• Use powdered ginger: add 1 tsp in place of the 1 tbsp fresh ginger.
• Try a milder curry: reduce the garam masala slightly to soften the spice profile.
• Add vegetables: simmer quick-cooking vegetables in the sauce until tender.
• Change the side: serve with quinoa or brown rice instead of naan.

Common mistakes to avoid

• Crowded tofu: spread the cubes out on the tray so they can brown rather than steam.
• Uneven cubes: cut the tofu to a consistent size so smaller pieces do not overcook first.
• Scorched aromatics: stir the garlic and ginger constantly over medium heat for 2–3 minutes.
• Burnt spices: cook the ground spices for just 1 minute before adding the tomatoes and coconut milk.
• Sticking sauce: stir occasionally during the 15-minute simmer and add a little water if it catches.
• Unbrowned tofu: turn the pieces after 10–12 minutes and grill for a further 5–6 minutes.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; the tofu may soften as it sits in the curry.

Frequently asked questions