Vegan Butter Chicken
This Vegan Butter Chicken is rich, creamy, and absolutely comforting—perfect for a cozy night in. I love how the spices come together to create that classic ...
Growing up, I always looked forward to family dinners filled with aromatic spices and hearty meals.
When I transitioned to a vegan lifestyle, I wanted to recreate those comforting dishes I loved, and this Vegan vegan butter tofu has become a staple in my kitchen.
It’s amazing how simple plant-based ingredients can come together to create something so satisfying.
Plus, it’s a great way to introduce friends to vegan cooking—everyone loves it!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap out the tofu for chickpeas or even seitan if you want a different texture. The coconut coconut milk is key for that creamy richness, and you can adjust the spices based on your heat preference. I love adding a bit more ginger for an extra kick!
Tips & Notes
- •I always keep a batch of cooked basmati rice in the fridge for quick meals!
- •If you're short on time, you can use store-bought curry paste instead of the spices.
Recipe Variations
- •Sometimes I’ll add in some spinach or kale for extra greens—just toss them in at the end to wilt.
- •For a creamy twist, you can stir in a tablespoon of nut vegan butter or cashew cream right before serving.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months—just defrost and reheat when you're ready!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This dish actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when you're ready to enjoy.
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This Vegan Butter Chicken is rich, creamy, and absolutely comforting—perfect for a cozy night in. I love how the spices come together to create that classic ...
Ingredients
Instructions
- 1
Start by pressing your tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes.
- 2
While that’s happening, heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
- 3
Next, stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Add the crushed tomatoes, coconut coconut milk, curry powder, garam masala, paprika, and maple syrup. Stir everything together and let it simmer for about 10 minutes.
- 5
While the sauce is simmering, cut your pressed tofu into cubes. In a separate pan, heat a little coconut oil over medium-high heat and fry the tofu until golden and crispy on all sides.
- 6
Once the sauce has thickened slightly, add the crispy tofu to the skillet. Stir gently to coat the tofu in that lovely sauce, and let it cook for an additional 5 minutes.
- 7
Taste and adjust the seasoning with salt if needed. Serve hot over a bed of basmati rice and garnish with fresh cilantro.
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