Vegan butter chicken with tofu on top of white rice on a plate.

Easy Vegan Butter Chicken

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop, Blender
  • Cuisine: Indian
  • Diet: Vegan

Incredible, vegan “butter chicken style” tofu ready in less than 30 minutes. This is so easy to make for a quick weeknight dinner!




  1. Press your tofu for at least 20 minutes.
  2. Place the raw cashews and almond milk in a high speed blender and mix until completely smooth. Set aside.
  3. In a large pan, heat the coconut oil over medium heat.
  4. Add the ginger, garlic and onion and cook for 5 minutes while stirring.
  5. Add all the spices and cook for a few more minutes.
  6. Add the diced tomatoes, maple syrup, cubed tofu and cashew mixture. Mix well and simmer for 10 minutes.
  7. Season with salt and pepper, if needed.
  8. Serve with rice and fresh cilantro.


  • It’s not 100% necessary to press your tofu if you’re in a pinch. However, I would recommend it if you have time. Simply fold a dish cloth around the block of tofu and set a few heavy books or plates on top of it. Let it sit for about 20-30 minutes. This presses all the water out so it’s able to soak up all the yummy Indian flavours!


  • 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, vegan butter tofu