Vegetarian Butter Chicken

5 from 25 votes

This easy Vegetarian Butter Chicken is a crowd pleaser. It features a creamy, mild curry sauce (not spicy), with oven-baked tofu instead of chicken. This recipe requires no blending, no tofu pressing, and minimal spices. Serve with rice and/or naan for a delicious Indian-inspired meal at home! (Gluten Free)

Prep Time7

Cook Time28

Total Time35

Servings:

Author: Bri Beaudoin

Ingredients

12 oz extra-firm tofu
4 tablespoons butter, divided
4 teaspoons garam masala, divided
2 teaspoons cumin, divided
1 medium yellow onion, grated (using large holes on box grater, ½ cup tightly packed)
4 cloves garlic, finely grated (see note 1)
1 tablespoon finely grated fresh ginger (see note 1)
1 teaspoon ground turmeric
1½ cup passata (see note 2)
1 cup water
¾ cup whipping cream
1 tablespoon granulated sugar (see note 3)
1 teaspoon fine sea salt

Instructions

Prep tofu: Pre-heat oven to 425°F (220°C). Tear tofu into bite-sized pieces. Melt 1 tablespoon of the butter in a large saute pan (see note 4) over medium heat. Add 1 teaspoon of the garam masala and 1 teaspoon of the cumin into the melted butter. Scatter in tofu and gently toss to coat. Spread tofu on a parchment-lined baking sheet. Bake until golden brown, 20 to 25 minutes.
Cook aromatics: Meanwhile, in the same saute pan (no need to wipe clean), melt the remaining 3 tablespoons butter over medium heat. Add onion and cook, stirring occasionally, until golden and soft, 3 to 5 minutes. Add garlic, ginger, remaining 3 teaspoons garam masala, remaining 1 teaspoon cumin, and turmeric. Cook, stirring continuously, until fragrant, about 1 minute.
Simmer: Reduce heat to medium-low. Add passata, water, cream, sugar, and salt. Stir to mix. Cover pan with a lid and simmer for 15 minutes for flavors to meld, stirring occasionally.
Combine: Add baked tofu to the curry. Stir to mix. Simmer uncovered for 5 to 10 minutes, stirring occasionally. Serve hot (see note 5).

Video

Notes

Garlic & ginger: Finely grated garlic and ginger will release their flavor quickly and meld seamlessly into the sauce. Use a microplane (fine rasp) if you have one, otherwise a garlic press. Alternatively, just finely mince it as small as possible.
Passata ("strained tomatoes"): Passata is made from strained uncooked tomatoes. It is usually packaged in tall glass jars. If you need to substitute, use crushed tomatoes (not tomato paste or tomato sauce).
Sugar: Granulated or cane sugar. The sugar helps balance the acidity in the tomatoes. (We tested this recipe both with and without sugar—and found the tiny bit of sugar does improve the overall flavor, although minor).
Saute pan: The tofu and sauce will be cooked in the same pan (to save on dishes). Use a large saute pan or skillet with a lid. If you don't have a lid, you can cover with a baking sheet.
Serving suggestions: Serve with steamed rice and/or naan if you'd like! You can garnish with cilantro, green onion, or leave as is.
Storage & reheating tips: Store in a sealed container and refrigerate for up to 3-4 days. Reheat on a covered pot, over low heat. Can be frozen for up to 3 months.

Nutrition