This Easy Vegan Butter Chicken is sure to become a new dinner favourite! A simple version of the popular Indian dish, made completely vegan! It’s a healthier version of the classic, and so rich and creamy!
If you made this recipe, we’d love to hear from you! Leave us a comment and rating down below to let us know how you liked it.
Easy Vegan Butter Chicken
This Easy Vegan Butter Chicken is sure to become a new dinner favourite! A simple version of the popular Indian dish, made completely vegan! It’s a healthier version of the classic, and so rich and creamy!
Prep Time
15 minutes
Cook Time
25 minutes
Tofu pressing Time
20 minutes
Total Time
1 hour
Ingredients
For the Tofu:
- 2 (16 oz) blocks extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
For the Sauce:
- 2 tablespoons vegan butter, (or olive oil)
- 1 large onion, diced small
- 1 tablespoon grated fresh ginger, (or 1 tsp dried)
- 2 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 ounces tomato paste
- 1 (13.5 oz) canned full fat coconut milk
For Serving:
- 4 cups cooked white or brown rice
- chopped cilantro
- Easy Vegan Naan
Instructions
Let’s Get Cooking!
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Notes
- This would also be really good with roasted cauliflower in place of the tofu.
- You could certainly substitute light coconut milk if desired, but the sauce won't be as rich and creamy.
- For oil free, omit the olive oil and vegan butter. Use water for sauteing instead.
- Calories are for 1/6th of the tofu and sauce, not added rice or naan.
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