Vegan Butter Chicken (Butter Tofu Recipe) - Running on Real Food (2024)

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posted: 12/14/19 — updated: 08/10/23 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe·★★★★★4.8 from 57 reviews

This vegan butter chicken is easy to make and features tofu in place of chicken for delicious plant-based version of the popular Indian dish.

Vegan Butter Chicken (Butter Tofu Recipe) - Running on Real Food (1)

Table of Contents

About Butter Tofu

This butter tofu “chicken” recipe features tofu in a rich and creamy tomato and cashew-based sauce with spices like turmeric, cumin and cinnamon. You’ll need just 30 minutes to prepare it.

The recipe is simple with no preparation for the tofu, though you could bake or pan-fry it separately to give it a meaty texture. We’ll cover how to do that below.

The dish is rich, creamy, high in protein and packed with flavour and nutrition. The creaminess comes from blending raw cashews with plant-based milk, making the perfect dairy-free replacement for heavy cream.

You’ll love this recipe any night of the week for a satisfying and comforting meal but it’s great for entertaining too, especially if you’re serving guests with dietary restrictions. The final dish is not spicy, so it’s suitable for the whole family too. Serve with rice and naan and it’s sure to be a hit!

Recipe Highlights

  • Vegetarian and vegan (dairy-free).
  • Gluten-free.
  • Ready in 30 minutes.
  • Easy to make.
  • Creamy, luxirious tomato butter sauce.
  • Perfect served with rice and/or naan.
  • Stores and reheats well.

Ingredient Notes

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The ingredient list might seem a bit long but most of it is spices, so don’t be intimidated! Here are a fews notes on the ingredients and substitutions you can make:

  • Cashews: You’ll need raw cashews with no added oil or salt to make the cream. You can substitute coconut cream or thick coconut milk if you like.
  • Coconut Oil: Use coconut oil to saute or substitute water or broth for an oil-free recipe.
  • Garlic & Ginger: Fresh garlic and ginger are best for flavour here.
  • Onion: You can use white onion, yellow onion or shallot.
  • Spice Blend: You’ll need a mild chili powder, ground turmeric, ground coriander, ground cumin and cinnamon. It’s best to use all of these in the amounts listed for the best flavour profile.
  • Maple Syrup: Just a little sweetener to balance the acidity. You can substitute brown sugar or coconut sugar.
  • Diced Tomatoes: You’ll need a large can of diced tomatoes and will use the whole can, including the juices. For a smoother sauce, you can also use crushed tomato.
  • Tofu: Use firm or extra-firm tofu or substitute plant-based chicken, cauliflower or chickpeas.

How to Make Butter Tofu

Step 1: Press the tofu and soak the cashews.

This step is technically optional so feel free to skip it if you just want to get into the recipe. However, if you do not have a high-speed blender, I would recommend soaking the cashews in boiled water for at least 30 minutes up to overnight.

If you’re soaking the cashews, place in a bowl and cover with boiled water. Let sit for 20-30 minutes then drain.

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To press the tofu, use a tofu press or wrap it in a dish cloth and place a heavy object like a skillet on it for 20-30 minutes. After pressing, cut the tofu into cubes.

Quick Note: I did not do any tofu preparation for this recipe but if you’d like to add texture and crispiness, you can pan-fry or bake the tofu before adding to the sauce at the end.

To pan-fry the tofu, use this cashew tofu stir fry recipe, to bake the tofu, use this peanut tofu bowl recipe.

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Step 2: Make the cashew cream.

Add the drained cashews and milk to a high-speed blender and blend on high until completely smooth and creamy. I used almond milk for an extra-creamy consistency but you can also just use water.

You may need more than 1/2 cup of liquid. We’re looking for a heavy cream consistency.

Quick Tip: To substitute coconut milk, replace the cashews and milk with about 1-1.5 cups of full-fat coconut milk. Coconut milk is not traditionally used in butter chicken but it can be used if you can’t do cashews.

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Step 3: Cook the onion, garlic and ginger.

Heat the coconut oil, or another cooking oil of choice, in a large skillet over medium heat. When you’re ready, add the onion, garlic and ginger and cook for 4-5 minutes, stirring often.

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Step 4: Toast the spices.

Add all of the spices to the pan and cook for 1-2 minutes to toast, stirring constantly.

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Step 5: Finish the sauce.

Add the maple syrup and canned diced or crushed tomato to the pan. Add the cubed tofu and pour in the cashew cream.

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Simmer the butter chicken for about 10 minutes over medium-low heat.

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Serve your delicious butter tofu over your favourite rice and topped with fresh cilantro.

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  1. To use cauliflower instead of tofu, roast 1 small head of cauliflower in 2 tsp olive oil with a pinch of salt and pepper until tender and golden then mix it into the sauce when you would have added the tofu.
  2. To use chickpeas instead of tofu, drain and rinse a 19 oz can of chickpeas then add it at the end and stir until heated through.

Frequently Asked Questions

Can I make this recipe soy-free?

Yes. To make this recipe without tofu, substitute 1 19 oz. can or about 2.5 cups of cooked chickpeas for the tofu.

Can I use coconut milk instead of cashews?

Yes. To use coconut milk instead of cashew cream, substitute 1 cup of full-fat coconut milk for the cashews and milk.

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Serving Tips

  • Butter tofu can be enjoyed on its own but it’s best served over fresh jasmine or basmati rice. Brown rice works too!
  • It’s delicious served with fresh naan or roti for dipping.
  • Sprinkle with freshly chopped cilantro before serving.

Storing Instructions

  • Let cool before storing.
  • Butter tofu stores well in the fridge in a sealed container for up to 5 days.
  • Reheat in a saucepan on the stovetop over low heat or in the microwave until heated through.

More Curries to Try

Here are some more Indian-inspired recipes you’ll love:

  • Best Red Lentil Coconut Dahl
  • Vegetable Korma
  • Vegan Panang Curry with Tofu
  • Butternut Squash Curry
  • Sweet Potato Lentil Curry

Did you make this butter tofu?

I’d love to hear about it! Click here to leave a review and don’t forget to post a pic to social and tag @runningonrealfood so I can check it out!


Vegan Butter Chicken (Butter Tofu Recipe) - Running on Real Food (12)

Easy Vegan Butter Chicken

★★★★★4.8 from 57 reviews

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: Indian
  • Diet: Vegan
Print Recipe

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This incredible vegan butter chicken features tofu in a silky cashew tomato sauce and is delicious served over rice.



  1. Press Tofu (Optional): Press the tofu for 20-30 minutes. You can either wrap the block of tofu in a dish cloth and place a heavy object on it or use a tofu press. This step is optional but helps to squeeze out excess liquid so the tofu can absorb more flavour.
  2. Soak Cashews: While the tofu is soaking, add the cashews to a bowl and cover with boiled water. Let them soak for 20-30 minutes. This can also be done ahead of time and soaked as long as overnight.
  3. Blend Cashew Cream: Drain the cashews to a high-speed blender with the plant-based milk. Blend on high until completely smooth and creamy. You may need more than 1/2 cup liquid. We’re looking for a heavy creamy consistency. You should be able to pour it from the blender, so adjust accordindly.
  4. Saute Aromatics: Heat the coconut oil over medium heat in a large skillet. Add the ginger, garlic and onion and cook for 4-5 minutes, stirring frequently, until softened.
  5. Toast Spices: Add all of the ground spices: chili powder, turmeric, coriander, cumin and cinnamon. Stir constantly for another 1-2 minutes to “toast” the spices.
  6. Add Liquids and Tofu: Add the diced tomatoes, maple syrup, cubed tofu and cashew cream mixture from the blender. Mix well and simmer uncovered for 10 minutes over medium-low heat.
  7. Season and Serve: Taste and season with salt and pepper, if needed. Serve over rice and topped with chopped fresh cilantro and lime wedges on the side.


If you have a high-speed blender like a Vitamix or Blendtec, you can skip soaking the cashews but I’d still recommend at least a quick soak for the creamiest result. If you do not have a powerful blender, I’d recommend soaking them for at least 30 minutes in boiled water up to overnight to achieve a smoother texture. The cashew and milk mixture can be substituted with 1 cup full-fat coconut milk.

To keep this recipe simple, there is not preparation for the tofu. If you’d like to bake or pan-fry the tofu for more texture, break into small chunks after pressing and toss with 1 tbsp cornstarch, salt and pepper. Either pan-fry in a bit of oil over medium-high heat until crispy on all sides or bake spread out on a baking sheet at 400 F for 25-30 minutes until brown and crispy.


  • Serving Size: 1/4 of recipe
  • Calories: 307
  • Sugar: 7.5 g
  • Sodium: 377 mg
  • Fat: 20 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 15 g

Keywords: vegan butter chicken, butter tofu

This recipe as originally published January 19, 2015. It was updated December 2019 with new photos and text.

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posted by Deryn Macey on December 14, 2019

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149 comments on “Vegan Butter Chicken (Butter Tofu)”

  1. J October 8, 2023 @ 1:48 pm Reply

    This is my first time trying this dish and it turned out so well! I threw my cubed tofu in the air fryer to add a little texture before adding to the dish. I will definitly make this again. Thanks for posting.

  2. Elizabeth July 15, 2023 @ 7:52 pm Reply

    Great recipe! The coconut oil is what makes this dish especially amazing. SO much flavor! Thank you for sharing.

  3. Linda Nelson March 11, 2023 @ 6:32 pm Reply

    I’ve made this recipe many times. My daughter requests it regularly claiming she can’t make it like I do. She and her Hubby love it.

Vegan Butter Chicken (Butter Tofu Recipe) - Running on Real Food (2024)


Can I substitute vegan butter for regular butter? ›

It's a 1:1 swap! If a recipe calls for 227 g (or 1 c) of dairy butter, you can use the same amount of vegan butter as an equal swap. Remember, though, that for baking, you want a higher-fat vegan butter.

What is vegan butter made out of? ›

Vegan butter is a non-dairy butter substitute made from plant-based ingredients. It is typically made from a blend of vegetable oils such as coconut, palm, or soybean and other natural ingredients such as nuts, seeds, and even algae. This makes it a great alternative for those who: Follow a vegan diet.

Can you brown vegan butter? ›

Yes, we have tested Miyoko's vegan butter with this recipe. On Miyoko's packaging, it advises that their butter "melts, browns, and spreads phenomenally." We compared Mikoyo browned butter on its own, versus browned with pecans, and we think the pecans added a layer of nuttiness to the plain version.

Does vegan butter taste like real butter? ›

But that's changing now, as many brands are making authentic, plant-based butter products. These usually look and taste like dairy-based butter, but technically, they're closer to margarine products because they're made with plant-based oils.

Is plant butter healthier than real butter? ›

Overall, plant-based butters generally provide healthier types of fats. However, as they shouldn't be a primary source of calories in your diet, choosing plant-based over regular butter alone is unlikely to significantly affect your health.

Is it healthy to eat plant-based butter? ›

The bottom line. Plant-based butter can be a good butter alternative for people who want to limit their dairy consumption or lower their cholesterol. If heart health is a concern, read the nutrition labels carefully to make sure that your plant-based butter contains less saturated fat than regular butter.

Can I cook with Miyoko's butter? ›

This butter is rich, creamy, smooth, and subtly tangy. Use as a 1:1 swap in any recipe. Perfect for spreading, sautéing, and so much more!

What is a vegan substitute for ghee? ›

Coconut Oil

This saturated fat has a medium-chain fatty acid similar to dairy products and makes a great ghee replacement. Some varieties of coconut oil have a distinct and sweet flavor profile while others have a more neutral palate.

Can I eat honey as a vegan? ›

The bottom line. Vegans try to avoid or minimize all forms of animal exploitation, including that of bees. As a result, most vegans exclude honey from their diets. Some vegans also avoid honey to take a stand against conventional beekeeping practices that can harm bee health.

What is the best vegan substitute for butter? ›

Coconut oil is a delicious vegan alternative to butter as it behaves similarly to butter compared to other oils. It solidifies when cool and melts at room temperature, making it very versatile. If you use unrefined coconut oil, you can expect a more distinctive taste, but refined coconut oil is basically flavourless.

What is Violife plant butter? ›

We blend coconut oil with carefully chosen ingredients to perfect the buttery texture you crave without any lactose, gluten, nuts, or preservatives. Plant-Based oil Blend from Canola, Coconut and Sunflower oils, Water, Sunflower Lecithin, Faba Bean Protein, Citric Acid, Natural Flavor, Glucose, Beta Carotene (Color).

What are the ingredients in Miyoko's butter? ›

Organic Coconut Oil, Organic Cultured Cashew Milk (Filtered Water, Organic Cashews, Cultures), Filtered Water, Organic Sunflower Oil, Organic Sunflower Lecithin, Sea Salt. Contains: Cashews, Coconut.

Can you brown Miyoko's butter? ›

The vegan butter that *actually* browns

If you attempt to brown any of these options, all you'll be left with is burnt oil. Miyoko's butter on the other hand, starts with a cultured plant milk base, meaning those crucial milk solids are plentiful and ready to be browned and used to bring your recipes to the next level.

Can I use vegan butter instead of unsalted butter? ›

The texture and taste are indistinguishable from those of products made with butter. It's also great for cooking (sauteeing vegetables, etc.), but it doesn't work as a substitute for unsalted butter on toast, etc.

Can you substitute dairy free butter for butter? ›

Most dairy-free margarine, buttery spread, and buttery stick products work well in baking, cooking, and/or as spreads. You can usually use them as a one-to-one replacement for butter. If the end result is greasy, make the next batch with 3/4 cup for every 1 cup of butter and add liquid as needed for moisture.

Does vegan butter cook the same? ›

If you use vegan butter for frying or cooking, consider getting one with a high smoking point, such as coconut oil-based vegan butter. And when baking, you may have to slightly adjust the time and temperature. The important thing to note is to use vegan butter of similar consistency as traditional butter.


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