I absolutely love sharing this Vegetarian Butter Chicken with Tofu Recipe because it captures all the creamy, spiced goodness of traditional butter chicken—without the meat. When I first tried this dish, I was amazed at how the tofu soaks up the luscious tomato-cream sauce, giving you a comforting and hearty meal that doesn’t feel like a compromise at all.
You’ll find that this recipe works perfectly for weeknight dinners or casual weekend meals when you want something satisfying yet simple to make. Plus, it’s fantastic for anyone looking for a flavorful vegetarian dish that the whole family will devour!
Why You’ll Love This Recipe
- Rich and Creamy Flavor: Combines buttery sauce with classic spices for a comforting taste.
- Tofu Magic: The tofu crisps up nicely and soaks in the sauce, mimicking that satisfying texture you crave.
- Easy Weeknight Dish: Uses simple ingredients and comes together in under 40 minutes.
- Family Friendly: Even non-vegetarians in my house can’t get enough of this one.
Ingredients You’ll Need
All the ingredients in this Vegetarian Butter Chicken with Tofu Recipe work harmoniously to build layers of flavor — from aromatic spices to creamy butter and tangy passata. When shopping, look for fresh ginger and high-quality passata for the best results.
- Extra-firm tofu: Drains well and holds its shape during baking, so it crisps just right.
- Butter: Split between sautéing tofu and cooking the sauce for that signature richness.
- Garam masala: The heart of the spice blend providing warm, earthy notes.
- Cumin: Adds a subtle smoky backdrop that pairs well with garam masala.
- Yellow onion: Using grated onion helps it melt into the sauce smoothly, no chunks!
- Garlic: Freshly grated to infuse that bright aromatic pop.
- Fresh ginger: Adds zing and depth, finely grated for best flavor integration.
- Ground turmeric: Gives a beautiful color and mild earthiness.
- Passata: Pure strained tomatoes that create the base of the sauce.
- Water: Adjusts sauce consistency perfectly.
- Whipping cream: Provides that creamy luscious texture, making the sauce rich and smooth.
- Granulated sugar: Balances tomato acidity just right.
- Fine sea salt: Enhances all the flavors beautifully.
Variations
One of the fun things about this Vegetarian Butter Chicken with Tofu Recipe is how easy it is to customize to your liking. I often switch up the spice levels or experiment with different plant-based creams depending on what I have on hand.
- Spice level: I sometimes add a pinch of red chili powder or cayenne if you want a little heat—it gives the dish a nice kick without overpowering the creaminess.
- Vegan version: Replace butter with plant-based margarine and whipping cream with coconut cream for a rich dairy-free twist.
- Protein swap: If you’re not a fan of tofu, paneer or cooked chickpeas work wonderfully in this sauce too.
- Herbal touch: Toss in some fresh fenugreek leaves (if you can find them) for an authentic Indian flavor upgrade.
How to Make Vegetarian Butter Chicken with Tofu Recipe
Step 1: Prep and Roast the Tofu
Start by tearing your extra-firm tofu into bite-sized pieces—no need for perfect cubes, rustic pieces actually crisp up better. I love melting one tablespoon of butter in a large sauté pan over medium heat, then sprinkling in one teaspoon each of garam masala and cumin. Toss the tofu gently in this spiced butter so every piece gets a flavorful coating before roasting. Spread the tofu out on a parchment-lined baking sheet and bake in a 425°F oven for about 20–25 minutes until golden and slightly crispy. This step gives the tofu a wonderful texture that stands up beautifully to the rich sauce later.
Step 2: Cook the Aromatics and Build the Sauce
While the tofu roasts, don’t clean your sauté pan! Melt the remaining three tablespoons of butter over medium heat and add the grated onion. Stir occasionally and cook for 3–5 minutes until soft and golden—this slow cooking draws out the natural sweetness of the onion, which is key for a balanced sauce. Then add your grated garlic, ginger, the remaining garam masala, cumin, and turmeric. Keep stirring for about a minute until the spices become fragrant—this little technique wakes up all those flavors perfectly.
Step 3: Simmer the Curry Sauce
Reduce the heat to medium-low and stir in the passata, water, cream, sugar, and salt. Cover the pan with a lid (or a baking sheet if you don’t have one) and let everything simmer gently for about 15 minutes. This slow simmer lets the flavors meld into a rich, velvety sauce that’s at the heart of this Vegetarian Butter Chicken with Tofu Recipe.
Step 4: Combine and Finish
Finally, add your beautifully baked tofu back into the pan and gently stir to coat it with that silky sauce. Let it simmer uncovered for another 5-10 minutes so the tofu absorbs even more flavor. Taste test the sauce and adjust salt or sugar if needed, then it’s ready to serve piping hot.
Pro Tips for Making Vegetarian Butter Chicken with Tofu Recipe
- Grate don’t mince: Finely grating garlic and ginger releases more flavor faster than chopping, which deepens the sauce’s aroma.
- Use parchment paper for easy cleanup: Baking tofu on parchment makes a huge difference when it comes to easy cleanup and prevents sticking.
- Don’t skip the sugar: That tiny bit of sugar balances the acidity from the tomatoes beautifully—I tested without it and you really notice the difference.
- Simmer gently: Keep your heat low when simmering so the cream doesn’t curdle—slow and steady wins the flavor race here.
How to Serve Vegetarian Butter Chicken with Tofu Recipe
Garnishes
I usually sprinkle freshly chopped cilantro on top because it adds a bright, fresh note that plays beautifully against the rich curry. Sometimes I also add sliced green onions for a little crunch and mild onion flavor—it really livens things up.
Side Dishes
Steamed basmati rice is my go-to side—it soaks up all that buttery sauce wonderfully. But naan bread or even some warm pita can be fantastic for scooping and making each bite even more indulgent.
Creative Ways to Present
For special occasions, I like to serve this in individual shallow bowls topped generously with a swirl of cream and a sprinkle of bright pomegranate seeds for a pop of color and sweetness. It’s a simple touch that makes the dish look restaurant-worthy and festive.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge where they keep well for up to 3 or 4 days. The flavors actually deepen after a day, making for even better leftovers!
Freezing
This Vegetarian Butter Chicken with Tofu Recipe freezes beautifully. Just pop it in a freezer-safe container for up to 3 months. When you’re ready, thaw overnight in the fridge for best results before reheating.
Reheating
I reheat leftovers slowly on the stovetop over low heat with a splash of water or cream to loosen the sauce if needed. Cover the pan while warming to keep the moisture and creaminess intact—this method keeps the tofu tender and the sauce luscious.
FAQs
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Can I use other types of tofu for this Vegetarian Butter Chicken with Tofu Recipe?
Extra-firm tofu is best because it holds its shape when baked and won’t fall apart in the sauce. Silken or soft tofu will likely dissolve and not provide the same texture, but if that’s all you have, handle it gently and consider skipping the roasting step.
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What can I substitute for passata if I can’t find it?
You can use canned crushed tomatoes as a substitute for passata—just avoid tomato paste or tomato sauce as they’re more concentrated and can overpower the dish. The passata gives the sauce a smooth consistency and fresh tomato flavor that’s crucial for balancing the rich cream.
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Is it possible to make this completely vegan?
Absolutely! Swap the butter for vegan margarine or coconut oil, and replace the whipping cream with coconut cream or any plant-based cream alternative. This still results in a luscious sauce that’s just as satisfying.
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Can I prepare parts of this recipe ahead of time?
Yes! You can prep and bake the tofu ahead of time and refrigerate it separately. The sauce can also be made in advance and gently reheated before combining with tofu. This helps cut down on dinner prep time.
Final Thoughts
I truly believe this Vegetarian Butter Chicken with Tofu Recipe is a winner for anyone wanting that classic butter chicken experience but made vegetarian. I love how approachable the steps are and how the rich, flavorful sauce makes tofu shine instead of hiding it. When you make this for your loved ones, I think you’ll find it becomes a new favorite, just like it did in my kitchen. Give it a try—you might even find yourself making it again and again!
Print
Vegetarian Butter Chicken with Tofu Recipe
- Prep Time: 7 minutes
- Cook Time: 28 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
A flavorful and creamy Vegetarian Butter Chicken made with extra-firm tofu simmered in a rich tomato and butter-based sauce infused with traditional Indian spices such as garam masala, cumin, turmeric, garlic, and ginger. This comforting dish offers a delicious vegetarian alternative to the classic butter chicken, perfect to serve with steamed rice or naan.
Ingredients
Tofu
- 12 oz extra-firm tofu
- 1 tablespoon butter
- 1 teaspoon garam masala
- 1 teaspoon cumin
Sauce
- 3 tablespoons butter
- 4 teaspoons garam masala, divided
- 2 teaspoons cumin, divided
- 1 medium yellow onion, grated (about 1/2 cup tightly packed)
- 4 cloves garlic, finely grated
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon ground turmeric
- 1 1/2 cup passata (strained tomatoes)
- 1 cup water
- 3/4 cup whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
Instructions
- Prep tofu: Preheat the oven to 425°F (220°C). Tear the extra-firm tofu into bite-sized pieces. Melt 1 tablespoon of butter in a large sauté pan over medium heat. Add 1 teaspoon of garam masala and 1 teaspoon of cumin into the melted butter. Scatter the tofu pieces into the pan and gently toss to coat with the spices and butter. Spread the tofu evenly onto a parchment-lined baking sheet. Bake in the oven until the tofu is golden brown, about 20 to 25 minutes.
- Cook aromatics: While the tofu bakes, use the same sauté pan without wiping it clean. Melt the remaining 3 tablespoons of butter over medium heat. Add the grated onion and sauté, stirring occasionally, until it becomes golden and soft, about 3 to 5 minutes. Stir in the finely grated garlic and ginger along with the remaining 3 teaspoons of garam masala, remaining 1 teaspoon of cumin, and ground turmeric. Cook the mixture, stirring continuously, until fragrant, about 1 minute.
- Simmer: Reduce the heat to medium-low. Add the passata, water, whipping cream, sugar, and fine sea salt to the pan. Stir everything together to combine. Cover the pan with a lid and let the sauce simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
- Combine: Add the baked tofu pieces back into the curry sauce. Stir well to incorporate the tofu into the sauce. Simmer the mixture uncovered for an additional 5 to 10 minutes, stirring occasionally to prevent sticking, and to allow the tofu to absorb the flavors.
- Serve: Serve the vegetarian butter chicken hot. It pairs wonderfully with steamed rice and/or naan bread. Garnish optionally with cilantro or green onions if desired.
Notes
- Garlic & ginger: Finely grated garlic and ginger release their flavor quickly and blend seamlessly into the sauce. Use a microplane or garlic press, or finely mince if necessary.
- Passata: This is strained uncooked tomatoes packaged in jars. If unavailable, crushed tomatoes can be used as a substitute, but avoid tomato paste or tomato sauce for authentic texture and flavor.
- Sugar: Granulated or cane sugar balances the acidity of the tomatoes, enhancing the overall flavor, though it is optional.
- Sauté pan: Use a large sauté pan or skillet with a lid so you can cook both tofu and sauce in the same pan to minimize cleanup. If your pan lacks a lid, cover with a baking sheet to trap steam.
- Serving suggestions: Serve with steamed basmati rice or warm naan for a satisfying meal. Garnishes like fresh cilantro or sliced green onions add freshness.
- Storage & reheating: Store leftovers in a sealed container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat with the pan covered. The dish freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving (approximately 1/4 recipe)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
