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
Units
Scale
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
