Vegan Butter Chicken Recipe (Tofu Makhani)

Vegan Butter Chicken Recipe (Tofu Makhani)

This vegan butter chicken uses crispy tofu in a rich, creamy, spiced tomato and coconut milk sauce for a comforting plant-based twist on the classic Indian dish. It’s simple, high protein, and perfect with rice or naan for a hearty meal.

Ingredients

• 350g extra firm tofu, cut into bite-sized cubes
• ½ tablespoon olive or avocado oil
• Salt and pepper, to taste
• For the Sauce:
• 2 tablespoons coconut oil or vegan butter
• 3 large garlic cloves, crushed
• 1 tablespoon fresh ginger, finely grated
• 1 tablespoon garam masala
• 1 heaping teaspoon turmeric
• 1 heaping teaspoon ground coriander
• ¾ cup crushed tomatoes
• ¾ cup full-fat coconut milk
• 1 teaspoon soy sauce or tamari
• Salt and pepper, to taste
• Optional for Serving:
• Cooked rice, naan, cilantro, lime wedges

Directions

1. Preheat oven broiler. Toss tofu pieces with oil, salt, and pepper, spread on a lined baking tray. Broil for 10–12 minutes, flip, then broil 5–6 minutes more until golden brown on all sides.​
2. Meanwhile, heat coconut oil or vegan butter in a large skillet over medium heat. Sauté garlic and ginger 2–3 minutes.
3. Add turmeric, coriander, garam masala, stir for 1 minute.
4. Add crushed tomatoes, coconut milk, and soy sauce. Bring to boil, reduce to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
5. Add broiled tofu to sauce, simmer 2–3 minutes. Taste and adjust seasoning.
6. Serve hot over rice or with naan. Garnish with cilantro and lime if desired.