Vegan Butter Chik'n with Tofu

A staple North Indian dish with made Vegan. Go ahead and indulge...guilt free.

Vegan Butter Chik'n with Tofu

It's a classic and everyone's favorite Indian dish, it's on every menu at every dinner party, and it's so.buttery. What if I told you this could easily be made vegan AND taste just as great, if not better- would you believe it? In my pre-vegan days, this was my FAVORITE dish to make and serve anytime I would have a dinner gathering. It's a very elegant and fancy dish to serve, not to mention absolutely delicious (we're talking finger licking good).

After turning Vegan, I KNEW there had to be a way to recreate this dish to make it vegan friendly. After several test recipes, I finally found the most perfect recipe that tastes even BETTER than the real thing. Not to mention extremely extremely healthier.

One of the problems I kept running into was that the sauce/gravy wouldn't thicken (obviously since we're not using thick heaving cream). The best solution to that is once it was all cooked, I would remove the pan from heat and let it cool completely - voila! You now have a nice, thick, and creamy


For the marinade:

1/3 cup non dairy yogurt (I use Silk plain yogurt)

1 Tbsp Ginger Garlic Paste

1 Tbsp Butter Chicken Masala (yes, it's vegan - don't worry)

1/2 Tbsp Tandoori Chicken Masala

salt to taste

1 (or 8 tbsp) stick vegan butter (I use Earth Balance)

1 cup diced extra firm Tofu

3-5 cloves

5-6 medium roma tomatoes (pureed)

1 Tsp Butter Chicken Masala

1 Tsp Garam Masala

salt to taste

1 tsp Red Chilli Powder (varies according to spice preference)

1 can Thai Kitchen Coconut Cream


For the marinade:

1. Combine all ingredients (minus the tofu) in a medium bowl, mix well

2. Add in the tofu and gently mix until all the tofu is covered with the marinade

3. Cover with plastic wrap and chill in the fridge for at least 3 hours (for best results, I let it marinade overnight)

1. Preheat oven to 350º

2. Spray a baking sheet with cooking spray and pour the tofu on the sheet, spread them apart so none are touching each other

3. Bake for 10 mins (flip halfway)

4. In a dutch oven, melt the butter and add in the cloves

5. Once the butter is all melted, add in the tomato puree - let cook for 2-3 minutes

6. Add in the baked tofu and mix well - let cook for 2 minutes

7. Add the butter chicken masala, garam masala, and red chili powder - let cook for 5-6 minutes. You'll notice the color started to get darker

8. Add in the coconut cream and break it apart if it's lumpy. Mix until it's all well combined

9. Cook for 10-12 minutes, make sure to mix periodically

10. Cover the pot and let it cook for an additional 5 minutes on low heat

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