Butter Tofu (Vegan Butter Chicken)
This butter tofu is the most requested recipe in my DMs: vegan butter chicken that tastes like the restaurant version without the heavy cream, the coconut aftertaste, or an hour of marinating. Golden tofu cubes in a silky tomato cashew sauce, on the table in about 30 minutes.
Why This Recipe Works
No marinating. Most vegan butter chicken recipes want you to marinate tofu in yogurt for 2 hours or overnight. Mine skips it completely. The cornstarch coating and the spice toss after frying deliver more flavor on the surface, where you actually taste it.
No coconut flavor. Almost every version uses coconut milk, and the number one complaint in their comment sections is “it tastes like coconut.” My sauce gets its creaminess from cashews blended right into the base plus a splash of soy cream. Rich, neutral, restaurant style.
The no splash trick. Instead of tossing tofu in dry cornstarch, you stir the cornstarch straight into the hot oil to make a slurry, then add the tofu. Nothing splatters, nothing clumps, and every cube gets an even golden crust.
One blender, big flavor. Onions, tomatoes, garlic, ginger, and cashews all cook in one pan in big chunks and get blended silky smooth. No fine chopping, no straining.
How To Make Vegan Butter Chicken
Oven Method For The Tofu
Prefer hands off? Toss the tofu cubes with the cornstarch and the spice blend, spread on a parchment lined baking sheet, and spray with oil. Bake at 425 F (220 C) for 25 to 30 minutes, flipping halfway, until golden. Continue with the sauce as written.
How To Serve Vegan Butter Chicken
Basmati rice and warm naan are the classics. But my favorite way, and the version from the video, is loading it into a warm flatbread wrap with quick pickled red onions, cucumber, and a spoonful of plant based yogurt. The cool, tangy toppings against the rich sauce is unreal. If you love tofu in a wrap, my Crispy Tofu Shawarma (drveganblog.com/crispy-tofu-shawarma/) is built on the same idea.
Frequently Asked Questions about this Vegan Butter Chicken
Two reasons. Dry cornstarch on wet tofu turns gummy in patches and the loose powder makes hot oil spit. Stirring it into the oil first makes a smooth slurry that coats every cube evenly and fries without splashing.
No. That is the point. The creaminess comes from cashews and soy cream, so the flavor stays rich and neutral like the restaurant original.
Yes. Use about 1 1/2 cups (350 g) of canned whole or diced tomatoes and skip the tomato paste. Simmer the base a few minutes longer to cook off the extra liquid before blending.
Any unsweetened plant based cooking cream works: oat cream, cashew cream, or almond cooking cream. Avoid coconut cream unless you want a coconut note.
Usually old ginger or scorched garlic. Use fresh, juicy ginger and keep the saute at medium heat. Too much fenugreek can also turn bitter, so start with 1 tsp.
The sauce keeps for 3 days in the fridge and freezes well for up to 3 months. For the best texture, fry the tofu fresh and add it when reheating.
It already is. Just double check your spice blend and serve with rice or a gluten free flatbread.
Storage for this Vegan Butter Chicken
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or plant cream to loosen the sauce. Freeze the sauce alone for up to 3 months and thaw overnight in the fridge.
More Recipes You Will Love
• Creamy White Bean Pasta With Crispy Tofu
• Crispy Tofu Stir-Fry And Vegetables
• Spicy Thai Peanut Noodle Soup
Butter Tofu (Vegan Butter Chicken)
Ingredients
Method
- 1. Make the no splash coating. Heat 2 tbsp oil in a large nonstick pan over medium high heat. Stir the cornstarch directly into the oil to form a smooth slurry.
- 2. Fry the tofu. Add the tofu cubes and toss to coat in the slurry. Cook undisturbed for 2 to 3 minutes, then flip and brown at least 2 sides, about 8 to 10 minutes total.
- 3. Season. Sprinkle the seasoning blend over the hot tofu, toss to coat, and set aside on a plate.
- 4. Saute the sauce base. In a second large pan, heat 1 tbsp oil and 2 tbsp vegan butter over medium heat. Add the onions, tomatoes, garlic, ginger, cashews, and 1/2 tsp salt. Saute 8 to 10 minutes until soft and collapsed. Stir in the tomato paste if using and cook 2 more minutes until jammy and deeply caramelized.
- 5. Blend. Transfer to a blender with 1/2 cup (120 ml) water. Blend completely smooth, adding more water if needed. Return to the pan.
- 6. Finish the sauce. Stir in the soy cream, garam masala, paprika, sugar, and fenugreek. Simmer 5 minutes on low until thick and glossy. Taste for salt.
- 7. Combine. Fold in the tofu and simmer 2 to 3 minutes.
- 8. Serve. Top with a swirl of cream, a knob of vegan butter, and fresh parsley. Serve with rice, naan, or in a warm wrap with pickled onions, cucumber, and yogurt.
This is super yummy added chilli for some spice – thank you!
Excellent recipe! Perfect balance between easy & delicious! It will become my go-to recipe whenever I crave a butter-chicken-like dish from now on 🙂
I followed the recipe except I didn’t have fresh ginger…and it came out AMAZING. Literally, like I bought take away from my local Indian restaurant. Seriously cannot believe how delicious. If i could give it more stars, i would. A keeper! The whole family loved it.
Great recipe!! And quite easy to do. I did it yesterday and everyone loved it.
Little change I did (and suggest) : instead of cutting the tofu in squares, I ripped it with my hands in medium chunks (then coated it in cornstarch like you suggest and baked it in the oven before putting the tandori spices).