Butter Chicken-Style 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!
Ingredients
Sauce
- 1.5 cups onion tomato masala
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ¾ teaspoon sugar
- ¼ –½ teaspoon chili flakes
- ¼ cup plant cream
- Salt to taste
- Optional: fenugreek leaves kasuri methi, pinch
Butter Chicken Tofu Marinade
- 400 g tofu cubed
- 2 tablespoon vegan yogurt or coconut yogurt for tenderness and tang
- 2 tablespoon neutral oil vegetable, canola, or olive
- 1 teaspoon garam masala
- 1.5 teaspoon paprika
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 teaspoon apple cider vinegar
- 1 teaspoon freshly grated ginger
- 1.5 teaspoon freshly grated garlic
Instructions
Marinate the tofu
- In a bowl, combine all ingredients and mix well.400 g tofu, 2 tablespoon vegan yogurt or coconut yogurt, 2 tablespoon neutral oil, 1 teaspoon garam masala, 1.5 teaspoon paprika, ½ teaspoon turmeric powder, ½ teaspoon chili powder, ½ teaspoon salt, 1 teaspoon apple cider vinegar, 1 teaspoon freshly grated ginger, 1.5 teaspoon freshly grated garlic
- Toss tofu cubes in the marinade, ensuring all sides are coated.
- Let tofu marinate for at least 15–30 minutes (longer for more flavor, up to 2 hours in fridge).
- Pan-fry the marinated tofu in oil over medium-high heat until golden and crispy (about 8–10 minutes).
Make the sauce
- Return the tomato and onion masala base (about 1.5 cups) to the pan.
- Add paprika, coriander, garam masala, chili flakes, and sugar. Simmer 5 mins.
- Add marinated grilled tofu or paneer, stir well.
- Stir in cream and finish with a pinch of fenugreek if using.
- Adjust salt. Simmer a few minutes more until saucy and rich.
- Add tofu to your butter chicken sauce and simmer for 5–7 minutes to absorb flavors.
Tried this recipe?Let us know how it was!