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Vegan Tofu “Butter Chicken” (Tofu Makhani)

30-minute, creamy VEGAN "Butter Chicken" made with tofu! It's a delicious dish using a variety of spices including garam masala, cumin, and coriander.

Tofu butter chicken or murgh makhani topped with chop cilantro. With a side of rice.
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Vegan “Butter Chicken” is one of my favorite vegan, Indian-inspired dishes to whip up. 

Made with creamy coconut milk and a variety of Indian spices, this plant-based recipe is perfectly creamy with an array of flavors mingling together. 

To turn this dish into a full meal, I highly recommend pairing it with naan/flatbread, roti, white basmati rice.  

Why You’ll Love This 

  • This tofu makhani recipe is 100% plant-based, dairy-free, and made with easy-to-find ingredients. 
  • Frozen tofu is the real winner here! Freezing then thawing tofu creates a chewy, “meaty” texture similar to chicken. Additionally, freezing tofu helps expand its pores, which makes it easier for the gravy to penetrate. This means BIG FLAVOR throughout the tofu and the dish. 
  • It’s the perfect comfort food for any time of the year. I love serving vegan “butter chicken” during the warmer months alongside warm naan or rice. 
  • Makes for an impressive date night meal! Switch things up and have dinner at home with this creamy, flavorful dish. It’ll impress the veg person in your life! 

If you love Indian food, you’ve probably heard about butter chicken or murgh makhani.

Butter chicken is a chicken curry made with different spices, butter, tomatoes, and a cream sauce.

It’s similar to chicken tikka masala, the difference being that tikka masala is less creamy and has more tomato essence. Both are incredibly delicious!

For this recipe, we’re veganizing butter chicken by switching out the chicken for tofu, the butter for vegan butter, and the milk/cream for coconut milk.

How To Make Vegan Tofu “Butter Chicken” 

Ingredients for vegetarian tofu butter chicken.
  1. Freeze then thaw tofu. Toss with oil, salt, and flour. 
  2. Bake tofu or air fry tofu over 400 degrees F. 
  3. Next, make the gravy. 
  4. Transfer the gravy to a blender and blend until smooth. 
  5. Finally, combine the gravy with the tofu “chicken.” Simmer until thick, then serve. 

To cut back on time, air fry the tofu rather than cooking in the oven.

Recipe FAQs

What Does Vegan Butter Chicken Taste Like

Vegan butter chicken has a creamy, warm, tomato-y, umami flavor profile. Although this one uses coconut milk as the cream base, the coconut flavor is subtle against the other flavors added to the gravy. 

What is Vegan Butter Chicken Sauce/Gravy Made Of

Butter is one of the main ingredients in this recipe – hence the name. Other ingredients in vegan butter chicken include tomato paste, cumin, onion, garlic, ginger, garam masala, coriander, cayenne/chili, and creamy coconut milk. 

Many of these ingredients can be found at an Indian or Asian grocery store. 

Their prices are typically better than big-box stores and you can purchase the spices in bulk. 

If you’re having a difficult time finding these spices and ingredeints at your local grocery store, they can be found on Amazon. 

How To Store 

Store the cooked vegan “butter chicken” in an airtight container or reusable silicone bag for up to 3-4 days in the refrigerator. 

This can also be stored in the freezer in a freezer-grade container.

Thaw overnight in the refrigerator. 

Recipe Tips 

A bowl of tofu makhani topped with chopped cilantro/corriander.
  1. Use full-fat coconut milk – this will help create a very creamy dish. Low-fat coconut milk won’t cut it. 
  2. Cayenne pepper is Indian chili powder. Use it. If you want it to be spicer, add more. If you prefer to hold back on the heat, add less, or opt-out. 
  3. Removing water from frozen then thawed tofu is very easy to do. A tofu press is not necessary. Simply take the backs of two plates and gently press the tofu. 
  4. Note, you’ll need extra firm tofu to get that springy, texture you want to get from the tofu. Avoid silken tofu for this recipe. 
  5. For this recipe, I used a pinch of sugar to balance the acidity that comes from the tomato paste. However, if that’s your jam – omit the sugar. 
  6. If you do not have fresh crushed garlic on hand, use a tablespoon of dry garlic powder, instead. By the way, a garlic crusher is hands-down one of my favorite kitchen purchases. It cuts prep time considerably.

If you’re looking for more vegan Indian recipes, check out our Aloo Tikki, Palak Paneer, and Indian-inspired Garam Masala Savory Oatmeal. 

Tried out this Vegan “Butter Chicken” recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

Vegan butter chicken in a bowl with white rice.
Vegan butter chicken topped with cilantro and served with rice.

Vegan Butter Chicken (Murgh Makhani)

Aly Michell
A creamy, savory, rich vegan "butter chicken" recipe made with tofu. This recipe is 100% meat-free and packed with insane flavor. Pair this dish with rice, naan, or roti.
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Indian, Vegetarian
Servings 4 people
Calories 489 kcal

Ingredients
  

Tofu "Chicken"

Gravy

Instructions
 

Tofu "Chicken"

  • Freeze the tofu for at least 12 hours. Remove from freezer and thaw. Fully drain and press water from tofu block.
  • Preheat the oven to 400 degrees F and line baking sheet with parchment paper. In a mixing bowl, carefully toss tofu with oil, salt, and then coat with flour.
  • Arrange the tofu pieces onto the baking sheet. Bake 30 minutes, flipping halfway.  Or, air fry for at 400 degrees F for 12 minutes, flipping halfway. Set aside.

Gravy

  • In a pot or dutch oven over medium heat, add 3 tablespoons of butter. Once butter is bubbling, add the cumin seeds and cook for one minute.
  • Next, add the onions and cook until they are tender, about 4-6 minutes. Add the crushed garlic and ginger, tomato paste. Cook for 1 minute.
  • Add the rest of the spices, salt, coconut milk. Stir well. Lower heat to low and simmer for 3 minutes.
  • Carefully transfer the vegan butter chicken gravy into a blender and blend until smooth. Pour the gravy back into the pot and add the tofu pieces. Stir and coat well. Stir in a pinch of sugar (optional) Simmer over low for 5 minutes. Serve.

Video

Notes

  1. Removing water from frozen then thawed tofu is very easy to do. A tofu press is not necessary. Simply take the backs of two plates and gently press the tofu.
If you loved this recipe, check out our vegan palak paneer.

Nutrition

Serving: 1-ServingCalories: 489kcalCarbohydrates: 20gProtein: 14gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 1087mgPotassium: 766mgFiber: 5gSugar: 8gVitamin A: 1079IUVitamin C: 11mgCalcium: 89mgIron: 5mg
Keyword Tofu Butter Chicken, Vegan Butter Chicken, Vegan Murgh Makhani
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Did you try out this Vegan Butter Chicken (Murgh Makhani) Recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

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About Aly Michell

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Comments

  8. Harman

    4 stars
    Veggie Butter Chicken already exists in the Indian food menu. It’s called Shahi Paneer, and in fact, Butter Chicken was actually created as a meat alternative to the vegetarian Shahi Paneer.

    Reply

  9. Sierra

    5 stars
    My husband and I have become huge fans of Indian cuisine through transitioning to a plant based diet over the last year! This recipe is definitely in our top five favorite to make on a regular basis 🙂

    Reply

    • Aly Michell

      Hey Sierra! Thank you so much for trying out my vegan tofu “butter chicken” recipe! It’s definitely one of my favorite recipes on my blog. I am very happy you and your husband loved it.

      Reply

  10. Jeffrey S Golden

    5 stars
    Super yummy gravy. Love this. The tofu didn’t work out so well — I had to add water to thin the coating for the tofu pre-baking. It still didn’t coat so well, and then there was only enough for half, and I didn’t want to bother, so left half uncoated. I found that the tofu had a fairly strong flavor, that once in a while even cut through the really awesome gravy. That was probably in part because of me not coating half of it. Still, I wonder what we could put in the coating to give it a bit of flavor. Also, some of the pieces were a little crispy, but again, probably my fault for not coating them all. Totally 5 stars cuz it’s so good, I just might think on the coating part a bit. THANK YOU!!!

    Reply

  15. Mat

    5 stars
    I’ve made this recipe a few times and loved it! I would like to make it for a gluten free relative – any chance anyone has recommendations for an alternative to the 2 tablespoons of all-purpose flour that would achieve the same result of coating the tofu? Possibly rice flour?

    Reply

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