Easy Vegan Butter “Chicken” (Marinated Tofu)

This vegan butter chicken-style tofu is everything you love about the classic Indian dish; creamy, rich, spiced just right but made completely plant-based. It’s warming, satisfying, and surprisingly easy!

I made this dish after seriously missing Indian takeaway and thinking there’s no way I could recreate butter chicken at home. But turns out, with the masala base done in advance, this is one of the easiest curries to pull off. The tofu soaks up all the flavour thanks to a yoghurt-based marinade, and the spices layered into the sauce give it that restaurant-style depth. When I made this for my MIL and husband, they went back for thirds, which is honestly the best review I could’ve hoped for. It’s now one of my most requested meals at home, and it’s so easy to scale up or prep in advance.

This recipe is also perfect if you’re trying to eat more plant-based meals. It’s high in protein, rich in flavour, and feels indulgent without being heavy. Plus, if you’ve frozen your masala base in 1-cup portions, you’re halfway there. Just marinate, pan-fry, simmer = dinner’s done.

Main Ingredients & Why We Use Them

• Onion and Tomato Masala – This is the flavour-packed curry base that saves time and adds depth.
• Tofu – A plant-based swap for chicken or paneer. It’s high in protein and soaks up flavour beautifully.
• Paprika – Adds mild heat and colour.
• Garam Masala – A warm, fragrant blend that gives the dish that classic Indian curry flavour.
• Sugar – Balances the acidity of the tomatoes.
• Chili Flakes – Optional, but adds gentle heat.
• Plant Cream – Makes it creamy and rich. I like using lentil cream, Flora Plant Based Thickened Cream is my favourite!
• Salt – Essential for balance.
• Fenugreek Leaves – Adds that signature butter chicken flavour; totally worth it if you have it.
  Butter “Chicken” Tofu Marinade:
• Vegan Yogurt – Coconut or almond yogurt works best for tenderising and tang.
• Neutral Oil – Helps tofu crisp when pan-fried.
• Garam Masala – Adds warmth and spice.
• Paprika – For colour and depth.
• Turmeric – Adds golden colour and subtle bitterness.
• Chili Powder – Optional for heat.
• Salt – Balances the marinade.
• Apple Cider Vinegar – Brightens and tenderises.
• Fresh Ginger + Garlic – Adds flavour and kick.

Marinated Tofu Ingredients

Onion and Tomato Masala Ingredients

The masala forms the base of the sauce, which you can use with other recipes as it is very versatile.

How to Make Vegan Butter “Chicken” (Marinated Tofu)

First, make up your onion and tomato masala. Or, if you’ve already prepped it, take it out of the freezer and defrost in the microwave for a few minutes. Next, marinate your tofu—combine all marinade ingredients and coat tofu cubes well. Let it sit for at least 15–30 minutes (up to 2 hours is even better). Then pan-fry the tofu in a little oil until golden and crisp. In a separate pan, return your onion tomato masala to the heat and stir in paprika, garam masala, chili flakes, and sugar. Let it simmer for about 5 minutes to deepen the flavours, then stir in the cream and add your crispy tofu. Simmer together for 5–7 more minutes until everything is saucy and delicious. Finish with a pinch of fenugreek if you have it.

Variations and Substitutes

You can use paneer or tempeh instead of tofu if you like, or skip the marinating step and just pan-fry plain tofu if you’re short on time—it’ll still soak up the sauce. No cream? A scoop of coconut yogurt stirred in at the end can give a similar richness. And if you want to make it extra indulgent, a spoon of vegan butter stirred in just before serving adds that silky finish. This dish is flexible and forgiving, so make it work with what you have.

Equipment

You’ll want a non-stick or cast iron pan for crisping up the tofu, and a good saucepan to simmer the curry. I use a Ninja Food Processor to blitz my masala if I want it super smooth—it’s a great investment if you cook a lot. But for this dish, everything comes together on the stove, so no blender required unless you’re making the masala from scratch.

How to Serve It

Serve this butter tofu with basmati rice, garlic naan, or even wrapped in roti for a fun take on curry wraps. A spoonful of vegan yogurt or a cucumber salad on the side helps balance the richness. I also love to serve it alongside another curry, as it’s so nice to have multiple options! And it’s easy! Use my Palak Paneer recipe for a simple and delicious addition.

How to Store It

Keeps well in the fridge for up to 4 days and freezes like a dream. Store leftovers in an airtight container. If frozen, thaw overnight in the fridge and reheat gently on the stove with a splash of water or cream.

How to Make Vegan Butter “Chicken” (Marinated Tofu)