This Vegan Butter Chicken is every bit as delicious as the original, but it’s made with tofu and a creamy coconut-based sauce. It’s guaranteed to satisfy your craving for plant-based Indian food!
Remaking butter chicken into this vegan butter chicken was like a dream come true. All the creaminess and butteriness of the original dish, once again a part of my life. Friends, I ate this vegan butter chicken for days on end, dreamed about it (no, really), and even wondered how I could incorporate it into breakfast.
Here’s a question people ask me more and more often lately: “If it’s vegan, why give it a meat name?” Honestly, because Jessica in the Kitchen caters to everyone, which means making recipes easy to find and relate to. If I called this “Vegan Butter Tofu” you might not even think of the Indian dish “butter chicken”, or someone looking to make a vegan version of the original may not find it.
The point is to make it easier for anyone interested in veganism, or a new vegan, or any human really, to be able to find vegan versions of their favourite dishes, and to be able to relate it to something they’ve already had. This is why you won’t see “veggie balls” or “nut balls” or “mylk” “cheez” but instead “ vegan meatballs ” and “burgers” and “ mac and cheese ”. I’m all about making life easier for everyone , instead of making people feel like they need to be a part of a special club to “get it.”
All that is to explain why I named this recipe Vegan Butter Chicken. But don’t worry, there’s no chicken here, and not even a plant-based chicken substitute. Instead, I used tofu, and the way I prepared it is a must in life. It’s crispy, chewy, and absolutely packed with flavour, making it perfect for pairing with the creamy spiced tomato sauce.
Grab a piece of naan and get ready to dig in! And if you love it, try my Slow Cooker Tofu Butter Chicken too.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the tofu:
- Cornstarch
- Garam masala – This is key to the flavour in this recipe. Don’t skip it!
- Ground ginger
- Chili powder
- Curry powder – You can use mild or hot, depending on your taste preferences.
- Coconut oil
- Firm tofu
For the sauce:
- Coconut oil
- Garam masala
- Ground ginger
- Chili powder
- Ground black pepper
- Curry powder
- Onion – A yellow or white onion is perfect.
- Sea salt
- Coconut milk – Use canned coconut milk, not the refrigerated kind sold in cartons.
- Tomato paste
- Lime juice
How to Press Tofu
Here’s my favourite way to press tofu:
- Wrap the tofu in paper towels, then with a kitchen towel around that. (That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it!) Wrap it like a blanket around a baby. The tofu is now your food baby.
- Put a heavy pan on top, like a cast iron skillet . Then put two books in or on top of that.
- Balance it so it doesn’t fall off, and leave it for about 30 minutes. The tofu should be compacted, and the kitchen towel should be wet with the liquid from the tofu.
Now you can proceed with the rest of the recipe. This step makes tofu absorb flavours so much better, and gives it an amazing texture too.
How to Make Vegan Butter Chicken
Get ready for a supremely satisfying butter tofu dinner! Here’s what you’ll need to do.
Prep the tofu . Cut the pressed tofu into cubes, or tear it into bite-sized pieces for extra texture.
Season the tofu. Whisk the cornstarch and seasonings in a large bowl. Add the tofu and toss to coat. Let this mixture sit for 15 minutes.
Cook the tofu. Heat the oil in a skillet set over medium-high heat. Add the tofu and cook it until all sides are browned and crispy. Remove the tofu from the skillet and transfer it to a plate or bowl.
Cook the onions and spices. Return the pan to medium-high heat and melt the rest of the coconut oil. Add the onions and cook for about 4 minutes, or until they’re translucent. Stir in the garam masala, ground ginger, chili powder, sea salt, ground black pepper, and curry powder and cook for 30 seconds, or until fragrant.
Make the sauce . Stir or whisk in the coconut milk and tomato paste, then bring the mixture to a slow boil and reduce to a simmer. Cook for about 5 minutes, or until the sauce thickens.
Finish the dish . Stir in the tofu and cook for another 5 to 10 minutes. Remove from heat, squeeze in the lime juice, and season to taste with salt.
Serving Suggestions
Serve this with basmati rice or homemade naan for a complete meal. This would also be amazing with quinoa , cauliflower rice , or any other grain you like. If you have a small amount of leftovers, they can be spooned over baked sweet potatoes.
I like to garnish this dish with parsley, but if you don’t mind the taste of cilantro, that will work too.
Tips for Success
Here are a few pointers for perfect vegan butter chicken:
- Don’t skip cooking the tofu first . If you add it to the sauce without the initial sautéing, it will be mushy and crumbly.
- Making it lighter. If you don’t mind a thinner sauce, you can swap out the full-fat coconut milk with lite coconut milk, which will cut the calories and fat in the recipe.
- Adding more heat. For a fiery dish, add minced hot peppers, cayenne, or red pepper flakes.
How to Store and Reheat Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stove over low heat until warmed through, or warm it up in the microwave. You may need to add a splash of water or coconut milk if the sauce has thickened too much.
Can This Recipe Be Frozen?
Yes! This recipe can be frozen in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge, then reheat it as instructed above.
Ingredients
Amazing Tofu
- 1 tablespoon cornstarch
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Kashmiri chili powder
- ¼ teaspoon curry powder
- 3 teaspoons coconut oil
- 1 (16 ounce) block extra firm tofu , pressed*
Vegan Butter Chicken Sauce
- 1 1/2 tablespoons coconut oil , or vegan butter
- 1 small onion , diced (or half a red onion)
- 1 tablespoon garam masala
- 1 teaspoon ground ginger
- 1/2 teaspoon Kashmiri chili powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 (14 ounce) can full fat coconut milk
- 1 (6 ounce) can tomato paste
- juice of one lime
Instructions
Amazing Tofu
- Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
- Mix the cornstarch and the seasonings together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over medium high heat, heat the oil. Once hot, Add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.
Vegan Butter Chicken Sauce and Tying it Together
- In the same pan over medium high heat, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the the garam masala, ground ginger, chill powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use whisk or just stir throughly to combine the tomato paste completely.
- Bring the mixture to a slightly boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the tofu, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.
Notes
This Vegan Butter Chicken is every bit as delicious as the original, but it’s made with tofu and a creamy coconut-based sauce. It’s guaranteed to satisfy your craving for plant-based Indian food!
Remaking butter chicken into this vegan butter chicken was like a dream come true. All the creaminess and butteriness of the original dish, once again a part of my life. Friends, I ate this vegan butter chicken for days on end, dreamed about it (no, really), and even wondered how I could incorporate it into breakfast.
Here’s a question people ask me more and more often lately: “If it’s vegan, why give it a meat name?” Honestly, because Jessica in the Kitchen caters to everyone, which means making recipes easy to find and relate to. If I called this “Vegan Butter Tofu” you might not even think of the Indian dish “butter chicken”, or someone looking to make a vegan version of the original may not find it.
The point is to make it easier for anyone interested in veganism, or a new vegan, or any human really, to be able to find vegan versions of their favourite dishes, and to be able to relate it to something they’ve already had. This is why you won’t see “veggie balls” or “nut balls” or “mylk” “cheez” but instead “ vegan meatballs ” and “burgers” and “ mac and cheese ”. I’m all about making life easier for everyone , instead of making people feel like they need to be a part of a special club to “get it.”
All that is to explain why I named this recipe Vegan Butter Chicken. But don’t worry, there’s no chicken here, and not even a plant-based chicken substitute. Instead, I used tofu, and the way I prepared it is a must in life. It’s crispy, chewy, and absolutely packed with flavour, making it perfect for pairing with the creamy spiced tomato sauce.
Grab a piece of naan and get ready to dig in! And if you love it, try my Slow Cooker Tofu Butter Chicken too.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the tofu:
- Cornstarch
- Garam masala – This is key to the flavour in this recipe. Don’t skip it!
- Ground ginger
- Chili powder
- Curry powder – You can use mild or hot, depending on your taste preferences.
- Coconut oil
- Firm tofu
For the sauce:
- Coconut oil
- Garam masala
- Ground ginger
- Chili powder
- Ground black pepper
- Curry powder
- Onion – A yellow or white onion is perfect.
- Sea salt
- Coconut milk – Use canned coconut milk, not the refrigerated kind sold in cartons.
- Tomato paste
- Lime juice
How to Press Tofu
Here’s my favourite way to press tofu:
- Wrap the tofu in paper towels, then with a kitchen towel around that. (That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it!) Wrap it like a blanket around a baby. The tofu is now your food baby.
- Put a heavy pan on top, like a cast iron skillet . Then put two books in or on top of that.
- Balance it so it doesn’t fall off, and leave it for about 30 minutes. The tofu should be compacted, and the kitchen towel should be wet with the liquid from the tofu.
Now you can proceed with the rest of the recipe. This step makes tofu absorb flavours so much better, and gives it an amazing texture too.
How to Make Vegan Butter Chicken
Get ready for a supremely satisfying butter tofu dinner! Here’s what you’ll need to do.
Prep the tofu . Cut the pressed tofu into cubes, or tear it into bite-sized pieces for extra texture.
Season the tofu. Whisk the cornstarch and seasonings in a large bowl. Add the tofu and toss to coat. Let this mixture sit for 15 minutes.
Cook the tofu. Heat the oil in a skillet set over medium-high heat. Add the tofu and cook it until all sides are browned and crispy. Remove the tofu from the skillet and transfer it to a plate or bowl.
Cook the onions and spices. Return the pan to medium-high heat and melt the rest of the coconut oil. Add the onions and cook for about 4 minutes, or until they’re translucent. Stir in the garam masala, ground ginger, chili powder, sea salt, ground black pepper, and curry powder and cook for 30 seconds, or until fragrant.
Make the sauce . Stir or whisk in the coconut milk and tomato paste, then bring the mixture to a slow boil and reduce to a simmer. Cook for about 5 minutes, or until the sauce thickens.
Finish the dish . Stir in the tofu and cook for another 5 to 10 minutes. Remove from heat, squeeze in the lime juice, and season to taste with salt.
Serving Suggestions
Serve this with basmati rice or homemade naan for a complete meal. This would also be amazing with quinoa , cauliflower rice , or any other grain you like. If you have a small amount of leftovers, they can be spooned over baked sweet potatoes.
I like to garnish this dish with parsley, but if you don’t mind the taste of cilantro, that will work too.
Tips for Success
Here are a few pointers for perfect vegan butter chicken:
- Don’t skip cooking the tofu first . If you add it to the sauce without the initial sautéing, it will be mushy and crumbly.
- Making it lighter. If you don’t mind a thinner sauce, you can swap out the full-fat coconut milk with lite coconut milk, which will cut the calories and fat in the recipe.
- Adding more heat. For a fiery dish, add minced hot peppers, cayenne, or red pepper flakes.
How to Store and Reheat Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stove over low heat until warmed through, or warm it up in the microwave. You may need to add a splash of water or coconut milk if the sauce has thickened too much.
Can This Recipe Be Frozen?
Yes! This recipe can be frozen in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge, then reheat it as instructed above.
Ingredients
Amazing Tofu
- 1 tablespoon cornstarch
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Kashmiri chili powder
- ¼ teaspoon curry powder
- 3 teaspoons coconut oil
- 1 (16 ounce) block extra firm tofu , pressed*
Vegan Butter Chicken Sauce
- 1 1/2 tablespoons coconut oil , or vegan butter
- 1 small onion , diced (or half a red onion)
- 1 tablespoon garam masala
- 1 teaspoon ground ginger
- 1/2 teaspoon Kashmiri chili powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 (14 ounce) can full fat coconut milk
- 1 (6 ounce) can tomato paste
- juice of one lime
Instructions
Amazing Tofu
- Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
- Mix the cornstarch and the seasonings together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over medium high heat, heat the oil. Once hot, Add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.
Vegan Butter Chicken Sauce and Tying it Together
- In the same pan over medium high heat, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the the garam masala, ground ginger, chill powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use whisk or just stir throughly to combine the tomato paste completely.
- Bring the mixture to a slightly boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the tofu, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.
Notes
This Vegan Butter Chicken is every bit as delicious as the original, but it’s made with tofu and a creamy coconut-based sauce. It’s guaranteed to satisfy your craving for plant-based Indian food!
Remaking butter chicken into this vegan butter chicken was like a dream come true. All the creaminess and butteriness of the original dish, once again a part of my life. Friends, I ate this vegan butter chicken for days on end, dreamed about it (no, really), and even wondered how I could incorporate it into breakfast.
Here’s a question people ask me more and more often lately: “If it’s vegan, why give it a meat name?” Honestly, because Jessica in the Kitchen caters to everyone, which means making recipes easy to find and relate to. If I called this “Vegan Butter Tofu” you might not even think of the Indian dish “butter chicken”, or someone looking to make a vegan version of the original may not find it.
The point is to make it easier for anyone interested in veganism, or a new vegan, or any human really, to be able to find vegan versions of their favourite dishes, and to be able to relate it to something they’ve already had. This is why you won’t see “veggie balls” or “nut balls” or “mylk” “cheez” but instead “ vegan meatballs ” and “burgers” and “ mac and cheese ”. I’m all about making life easier for everyone , instead of making people feel like they need to be a part of a special club to “get it.”
All that is to explain why I named this recipe Vegan Butter Chicken. But don’t worry, there’s no chicken here, and not even a plant-based chicken substitute. Instead, I used tofu, and the way I prepared it is a must in life. It’s crispy, chewy, and absolutely packed with flavour, making it perfect for pairing with the creamy spiced tomato sauce.
Grab a piece of naan and get ready to dig in! And if you love it, try my Slow Cooker Tofu Butter Chicken too.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the tofu:
- Cornstarch
- Garam masala – This is key to the flavour in this recipe. Don’t skip it!
- Ground ginger
- Chili powder
- Curry powder – You can use mild or hot, depending on your taste preferences.
- Coconut oil
- Firm tofu
For the sauce:
- Coconut oil
- Garam masala
- Ground ginger
- Chili powder
- Ground black pepper
- Curry powder
- Onion – A yellow or white onion is perfect.
- Sea salt
- Coconut milk – Use canned coconut milk, not the refrigerated kind sold in cartons.
- Tomato paste
- Lime juice
How to Press Tofu
Here’s my favourite way to press tofu:
- Wrap the tofu in paper towels, then with a kitchen towel around that. (That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it!) Wrap it like a blanket around a baby. The tofu is now your food baby.
- Put a heavy pan on top, like a cast iron skillet . Then put two books in or on top of that.
- Balance it so it doesn’t fall off, and leave it for about 30 minutes. The tofu should be compacted, and the kitchen towel should be wet with the liquid from the tofu.
Now you can proceed with the rest of the recipe. This step makes tofu absorb flavours so much better, and gives it an amazing texture too.
How to Make Vegan Butter Chicken
Get ready for a supremely satisfying butter tofu dinner! Here’s what you’ll need to do.
Prep the tofu . Cut the pressed tofu into cubes, or tear it into bite-sized pieces for extra texture.
Season the tofu. Whisk the cornstarch and seasonings in a large bowl. Add the tofu and toss to coat. Let this mixture sit for 15 minutes.
Cook the tofu. Heat the oil in a skillet set over medium-high heat. Add the tofu and cook it until all sides are browned and crispy. Remove the tofu from the skillet and transfer it to a plate or bowl.
Cook the onions and spices. Return the pan to medium-high heat and melt the rest of the coconut oil. Add the onions and cook for about 4 minutes, or until they’re translucent. Stir in the garam masala, ground ginger, chili powder, sea salt, ground black pepper, and curry powder and cook for 30 seconds, or until fragrant.
Make the sauce . Stir or whisk in the coconut milk and tomato paste, then bring the mixture to a slow boil and reduce to a simmer. Cook for about 5 minutes, or until the sauce thickens.
Finish the dish . Stir in the tofu and cook for another 5 to 10 minutes. Remove from heat, squeeze in the lime juice, and season to taste with salt.
Serving Suggestions
Serve this with basmati rice or homemade naan for a complete meal. This would also be amazing with quinoa , cauliflower rice , or any other grain you like. If you have a small amount of leftovers, they can be spooned over baked sweet potatoes.
I like to garnish this dish with parsley, but if you don’t mind the taste of cilantro, that will work too.
Tips for Success
Here are a few pointers for perfect vegan butter chicken:
- Don’t skip cooking the tofu first . If you add it to the sauce without the initial sautéing, it will be mushy and crumbly.
- Making it lighter. If you don’t mind a thinner sauce, you can swap out the full-fat coconut milk with lite coconut milk, which will cut the calories and fat in the recipe.
- Adding more heat. For a fiery dish, add minced hot peppers, cayenne, or red pepper flakes.
How to Store and Reheat Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stove over low heat until warmed through, or warm it up in the microwave. You may need to add a splash of water or coconut milk if the sauce has thickened too much.
Can This Recipe Be Frozen?
Yes! This recipe can be frozen in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge, then reheat it as instructed above.
Ingredients
Amazing Tofu
- 1 tablespoon cornstarch
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Kashmiri chili powder
- ¼ teaspoon curry powder
- 3 teaspoons coconut oil
- 1 (16 ounce) block extra firm tofu , pressed*
Vegan Butter Chicken Sauce
- 1 1/2 tablespoons coconut oil , or vegan butter
- 1 small onion , diced (or half a red onion)
- 1 tablespoon garam masala
- 1 teaspoon ground ginger
- 1/2 teaspoon Kashmiri chili powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 (14 ounce) can full fat coconut milk
- 1 (6 ounce) can tomato paste
- juice of one lime
Instructions
Amazing Tofu
- Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
- Mix the cornstarch and the seasonings together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over medium high heat, heat the oil. Once hot, Add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.
Vegan Butter Chicken Sauce and Tying it Together
- In the same pan over medium high heat, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the the garam masala, ground ginger, chill powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use whisk or just stir throughly to combine the tomato paste completely.
- Bring the mixture to a slightly boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the tofu, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.
Notes
This Vegan Butter Chicken is every bit as delicious as the original, but it’s made with tofu and a creamy coconut-based sauce. It’s guaranteed to satisfy your craving for plant-based Indian food!
Remaking butter chicken into this vegan butter chicken was like a dream come true. All the creaminess and butteriness of the original dish, once again a part of my life. Friends, I ate this vegan butter chicken for days on end, dreamed about it (no, really), and even wondered how I could incorporate it into breakfast.
Here’s a question people ask me more and more often lately: “If it’s vegan, why give it a meat name?” Honestly, because Jessica in the Kitchen caters to everyone, which means making recipes easy to find and relate to. If I called this “Vegan Butter Tofu” you might not even think of the Indian dish “butter chicken”, or someone looking to make a vegan version of the original may not find it.
The point is to make it easier for anyone interested in veganism, or a new vegan, or any human really, to be able to find vegan versions of their favourite dishes, and to be able to relate it to something they’ve already had. This is why you won’t see “veggie balls” or “nut balls” or “mylk” “cheez” but instead “ vegan meatballs ” and “burgers” and “ mac and cheese ”. I’m all about making life easier for everyone , instead of making people feel like they need to be a part of a special club to “get it.”
All that is to explain why I named this recipe Vegan Butter Chicken. But don’t worry, there’s no chicken here, and not even a plant-based chicken substitute. Instead, I used tofu, and the way I prepared it is a must in life. It’s crispy, chewy, and absolutely packed with flavour, making it perfect for pairing with the creamy spiced tomato sauce.
Grab a piece of naan and get ready to dig in! And if you love it, try my Slow Cooker Tofu Butter Chicken too.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the tofu:
- Cornstarch
- Garam masala – This is key to the flavour in this recipe. Don’t skip it!
- Ground ginger
- Chili powder
- Curry powder – You can use mild or hot, depending on your taste preferences.
- Coconut oil
- Firm tofu
For the sauce:
- Coconut oil
- Garam masala
- Ground ginger
- Chili powder
- Ground black pepper
- Curry powder
- Onion – A yellow or white onion is perfect.
- Sea salt
- Coconut milk – Use canned coconut milk, not the refrigerated kind sold in cartons.
- Tomato paste
- Lime juice
How to Press Tofu
Here’s my favourite way to press tofu:
- Wrap the tofu in paper towels, then with a kitchen towel around that. (That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it!) Wrap it like a blanket around a baby. The tofu is now your food baby.
- Put a heavy pan on top, like a cast iron skillet . Then put two books in or on top of that.
- Balance it so it doesn’t fall off, and leave it for about 30 minutes. The tofu should be compacted, and the kitchen towel should be wet with the liquid from the tofu.
Now you can proceed with the rest of the recipe. This step makes tofu absorb flavours so much better, and gives it an amazing texture too.
How to Make Vegan Butter Chicken
Get ready for a supremely satisfying butter tofu dinner! Here’s what you’ll need to do.
Prep the tofu . Cut the pressed tofu into cubes, or tear it into bite-sized pieces for extra texture.
Season the tofu. Whisk the cornstarch and seasonings in a large bowl. Add the tofu and toss to coat. Let this mixture sit for 15 minutes.
Cook the tofu. Heat the oil in a skillet set over medium-high heat. Add the tofu and cook it until all sides are browned and crispy. Remove the tofu from the skillet and transfer it to a plate or bowl.
Cook the onions and spices. Return the pan to medium-high heat and melt the rest of the coconut oil. Add the onions and cook for about 4 minutes, or until they’re translucent. Stir in the garam masala, ground ginger, chili powder, sea salt, ground black pepper, and curry powder and cook for 30 seconds, or until fragrant.
Make the sauce . Stir or whisk in the coconut milk and tomato paste, then bring the mixture to a slow boil and reduce to a simmer. Cook for about 5 minutes, or until the sauce thickens.
Finish the dish . Stir in the tofu and cook for another 5 to 10 minutes. Remove from heat, squeeze in the lime juice, and season to taste with salt.
Serving Suggestions
Serve this with basmati rice or homemade naan for a complete meal. This would also be amazing with quinoa , cauliflower rice , or any other grain you like. If you have a small amount of leftovers, they can be spooned over baked sweet potatoes.
I like to garnish this dish with parsley, but if you don’t mind the taste of cilantro, that will work too.
Tips for Success
Here are a few pointers for perfect vegan butter chicken:
- Don’t skip cooking the tofu first . If you add it to the sauce without the initial sautéing, it will be mushy and crumbly.
- Making it lighter. If you don’t mind a thinner sauce, you can swap out the full-fat coconut milk with lite coconut milk, which will cut the calories and fat in the recipe.
- Adding more heat. For a fiery dish, add minced hot peppers, cayenne, or red pepper flakes.
How to Store and Reheat Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stove over low heat until warmed through, or warm it up in the microwave. You may need to add a splash of water or coconut milk if the sauce has thickened too much.
Can This Recipe Be Frozen?
Yes! This recipe can be frozen in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge, then reheat it as instructed above.
Ingredients
Amazing Tofu
- 1 tablespoon cornstarch
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Kashmiri chili powder
- ¼ teaspoon curry powder
- 3 teaspoons coconut oil
- 1 (16 ounce) block extra firm tofu , pressed*
Vegan Butter Chicken Sauce
- 1 1/2 tablespoons coconut oil , or vegan butter
- 1 small onion , diced (or half a red onion)
- 1 tablespoon garam masala
- 1 teaspoon ground ginger
- 1/2 teaspoon Kashmiri chili powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 (14 ounce) can full fat coconut milk
- 1 (6 ounce) can tomato paste
- juice of one lime
Instructions
Amazing Tofu
- Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
- Mix the cornstarch and the seasonings together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over medium high heat, heat the oil. Once hot, Add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.
Vegan Butter Chicken Sauce and Tying it Together
- In the same pan over medium high heat, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the the garam masala, ground ginger, chill powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use whisk or just stir throughly to combine the tomato paste completely.
- Bring the mixture to a slightly boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the tofu, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.
Notes
Vegan Butter Chicken (with Amazing Tofu)
Ingredients
Amazing Tofu
- 1 tablespoon cornstarch
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Kashmiri chili powder
- ¼ teaspoon curry powder
- 3 teaspoons coconut oil
- 1 (16 ounce) block extra firm tofu pressed*
Vegan Butter Chicken Sauce
- 1 1/2 tablespoons coconut oil or vegan butter
- 1 small onion diced (or half a red onion)
- 1 tablespoon garam masala
- 1 teaspoon ground ginger
- 1/2 teaspoon Kashmiri chili powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 (14 ounce) can full fat coconut milk
- 1 (6 ounce) can tomato paste
- juice of one lime
Instructions
Amazing Tofu
- Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
- Mix the cornstarch and the seasonings together. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over medium high heat, heat the oil. Once hot, Add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.
Vegan Butter Chicken Sauce and Tying it Together
- In the same pan over medium high heat, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the the garam masala, ground ginger, chill powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use whisk or just stir throughly to combine the tomato paste completely.
- Bring the mixture to a slightly boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the tofu, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the tofu to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the vegan butter chicken from the heat. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.
Video
Notes
Nutrition
Vegan Butter Chicken (with Amazing Tofu) https://jessicainthekitchen.com/vegan-butter-chicken/ June 29, 2022
Learn how to make crispy roasted chickpeas in the oven! They’re the perfect high protein snack, great for meal prep, and you can customize them with your favourite seasonings and flavours!
If you haven’t tried crispy roasted chickpeas, now’s the time. A handful of these will actually keep your hunger at bay, but they’re so much more than just a snack—they’re a crunchy addition to salads, meal bowls, and even soups!
The key to getting these chickpeas roasted to crispy perfection is ensuring that they are dry before going into the oven. Not pat lightly with a towel dry, but dry .
You also want to roast them on the best medium. I love my silicone mat for well, everything , because it maintains high heat without burning and I find that every single thing I make on it bakes perfectly. You can also use parchment paper if you don’t have a silicone mat.
Once roasted, the chickpeas transform from soft, mushy beans into a crispy snack that you’d think you bought at a high end grocery store. They’re so easy, and my favourite part is popping way-too-hot chickpeas into my mouth for ‘taste testing.’
Best of all, you can easily switch up the flavours. I’ve got some ideas later in the post!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Chickpeas – You’ll need 2 cans of chickpeas for this recipe. If you’re using dried chickpeas, cook them first; you’ll need about 3 cups.
- Olive oil or coconut oil
- Sea salt
Flavour options:
- Maple cinnamon chickpeas – Add ground cinnamon and maple syrup.
- Harissa garlic chickpeas – Add garlic powder and harissa powder.
How to Make Crispy Roasted Chickpeas
This recipe is easy as can be! Here’s what you’ll need to do.
Prepare . Preheat your oven to 400ºF and line a baking sheet with a silicone mat or parchment paper. Rinse, drain, and thoroughly dry the chickpeas.
Oil the chickpeas . Place the chickpeas on the prepared baking sheet and drizzle them with oil. Sprinkle them with salt, then use your hands to gently toss the chickpeas, ensuring that they’re evenly coated in oil and spread out on the pan.
Bake . Roast the chickpeas in the oven for 15 minutes, then rotate the baking sheet and roast for 15 minutes more, or until the chickpeas are crispy.
Add flavours . If you want to season your chickpeas, do it now. Combine the maple and cinnamon and drizzle the mixture over the chickpeas, or toss them in harissa and garlic powder.
Why Won’t My Chickpeas Get Crunchy?
There are a few reasons why your chickpeas might not be getting crispy in the oven:
- They’re not dry enough . If your chickpeas are even slightly damp, they won’t get crispy in the oven.
- The oven isn’t hot enough . The chickpeas need high heat to get crispy, so if your oven isn’t hot enough, they won’t crisp up.
- You didn’t bake them long enough . Chickpeas can take a while to get crispy in the oven; sometimes up to 30 minutes.
Tips for Success
Making crispy chickpeas is easy, but these simple tips will help you make them perfect!
- Dry them well. Place the chickpeas on a kitchen towel and rub them until they’re completely dry. Rubbing will also help loosen the skins; you can then slide off the rest of the skins, which will make the chickpeas crunchier.
- Use a rimmed baking sheet (AKA a sheet pan). Otherwise, your chickpeas are likely to roll off the edges of the pan.
- Enhance the crispiness . If you have time, return the chickpeas to the oven, turn it off, and leave the door open slightly to cool for another 30 minutes. This will ensure the chickpeas remain crispy for days.
More Flavour Ideas
There are so many fun ways to season these chickpeas, but I recommend adding herbs and spices after the chickpeas are done roasting so they don’t burn. Here are some additional ideas to try:
- Lemon zest, minced rosemary, and cracked black pepper
- BBQ seasoning
- Taco seasoning
- Ranch seasoning
- Everything bagel seasoning
Serving Suggestions
Use crispy roasted chickpeas:
- As a crunchy addition to my Nourishing Vegan Buddha Bowl
- Instead of croutons on my Easy Vegan Caesar Salad or Creamy Tomato Soup
- To add extra protein and crunch to Kale Pesto Pizza
How to Store
Once they’re roasted, these chickpeas will stay crispy for up to 5 days in an airtight container at room temperature. If they start to lose their crispiness, you can always pop them back in the oven for a few minutes to crisp them up again.
Can This Recipe Be Frozen?
No, if you freeze these chickpeas, they won’t be crispy anymore. If you’re looking for a freezer-friendly snack idea, try my Quinoa Pizza Bites .
Ingredients
Crispy Roasted Chickpeas
- 2 cups chickpeas , drained (about 2 cans chickpeas)
- 2 tablespoons olive oil or coconut oil
- 1/2 teaspoon sea salt
Different Flavours
- cinnamon and maple syrup
- garlic powder
- garlic powder and harissa powder
Instructions
Crispy Roasted Chickpeas
- Preheat oven to 400 F degrees. Rinse and drain chickpeas. Place them onto a kitchen towel and rub until completely dry. Remember, the chickpeas need to be very dry or they won’t crisp up. This will also help to loosen up the skins. Slide off the rest of the skins – this will make the chickpeas a lot crunchier.
- On a baking sheet lined with parchment paper or a silicone mat, add the chickpeas. Drizzle the oil over the chickpeas and the salt, and using your hands, rub to mix into the chickpeas. Ensure they are spread out on the sheet
- Bake for 30 minutes, rotating the baking sheet pan halfway around at 15 minutes.
- Test one of the chickpeas to ensure that it’s crispy. Remove chickpeas, and if you’re flavouring them, toss with the relevant flavourings:
- Maple cinnamon – mix in about cinnamon, and drizzle from maple syrup over and toss lightly
- Harissa garlic – mix with Harissa powder and garlic powder and toss together.
- If you have time/want the crispness to last, place chickpeas back into the oven, turn off the oven and leave it slightly open to cool for another 30 minutes. This will ensure they remain crispy for days.
- Remove from oven and enjoy! You can store them in airtight Tupperware containers for days. Enjoy!
