This easy Vegetarian Butter Chicken is a comforting weeknight dinner that the whole family will enjoy. The sauce is rich and creamy but mild in heat, and leftovers keep well in the fridge or freezer, making it great for meal prep.
In this version, oven-baked extra-firm tofu replaces chicken, giving the dish a satisfying texture and extra protein. The sauce uses a small selection of pantry spices, strained tomatoes, and a touch of cream and butter — less than typical takeout — for a familiar, delicious flavor. Serve with steamed rice and warm naan for a complete Indian-inspired meal.
Why you’ll love this recipe
- Simple to prepare: No blender required, and the tofu needs no pressing. Season directly in the pan to save time and dishes.
- Accessible ingredients: The recipe calls for common spices and pantry staples you can find at most grocery stores.
- Vegetarian, not vegan: We use dairy cream rather than coconut milk so the flavor stays closer to classic butter chicken without a strong coconut note.
- Family-friendly: The creamy, mildly spiced sauce is popular with kids and adults alike, especially when served with rice and naan.
Ingredients (and substitutes)
- Extra-firm tofu: Holds its shape when baked and torn into bite-sized pieces for a chicken-like texture.
- Cream: Adds the familiar silkiness to the sauce. A mix of cream and water keeps the sauce creamy without being too heavy.
- Garam masala: A fragrant spice blend available ready-made or homemade.
- Passata: Strained uncooked tomatoes sold in jars. If unavailable, use canned crushed tomatoes or blend canned whole tomatoes until smooth.
How to make (step-by-step photos)
This recipe begins by seasoning the tofu directly in the pan, then baking it while you prepare the sauce. The following images illustrate each main step.
See the recipe card below for full ingredient quantities and step-by-step instructions.
Recipe video
Watch a quick demonstration of the recipe below.
Frequently asked questions
Grating the onion on the large holes of a box grater helps it brown quickly and integrates into the sauce. Because this version does not require blending the finished sauce, using grated onion helps produce a smooth, cohesive texture.
Use an equal amount of canned crushed tomatoes, or blend canned whole peeled tomatoes until smooth. Avoid substituting tomato paste or tomato sauce for passata.
Yes. Cool completely, then freeze in airtight containers or freezer bags for up to three months. Thaw overnight in the fridge and reheat gently on the stove.
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📖 Recipe
Vegetarian Butter Chicken
Ingredients
- 12 oz extra-firm tofu
- 4 tablespoons butter, divided
- 4 teaspoons garam masala, divided
- 2 teaspoons ground cumin, divided
- 1 medium yellow onion, grated (about ½ cup tightly packed)
- 4 cloves garlic, finely grated
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon ground turmeric
- 1½ cup passata
- 1 cup water
- ¾ cup whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
Instructions
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Prep tofu: Preheat oven to 425°F (220°C). Tear tofu into bite-sized pieces. In a large sauté pan, melt 1 tablespoon of the butter over medium heat. Add 1 teaspoon garam masala and 1 teaspoon cumin to the melted butter, then add the tofu and gently toss to coat. Spread tofu on a parchment-lined baking sheet and bake until golden, 20–25 minutes.
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Cook aromatics: While the tofu bakes, use the same sauté pan (no need to wipe it clean). Melt the remaining 3 tablespoons butter over medium heat. Add the grated onion and cook, stirring occasionally, until golden and soft, 3–5 minutes. Stir in the garlic, ginger, the remaining 3 teaspoons garam masala, remaining 1 teaspoon cumin, and turmeric; cook, stirring, until fragrant, about 1 minute.
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Simmer: Reduce heat to medium-low. Add the passata, water, cream, sugar, and salt. Stir to combine, cover, and simmer for 15 minutes, stirring occasionally, to let flavors meld.
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Combine: Add the baked tofu to the sauce, stir to coat, and simmer uncovered for 5–10 minutes. Serve hot with rice and/or naan.
Notes
- Garlic & ginger: Finely grating or microplaning releases their flavors quickly; a garlic press or very fine mince also works.
- Passata: Strained uncooked tomatoes sold in jars. Substitute crushed canned tomatoes if needed.
- Sugar: A small amount balances tomato acidity. You can omit it if you prefer, though it slightly improves the flavor.
- Sauté pan: Cooking tofu and sauce in the same pan reduces washing up. Use a large pan with a lid; if you don’t have a lid, cover with a baking sheet while simmering.
- Serving: Garnish with cilantro or green onion if desired and serve with steamed rice and/or naan.
- Storage: Refrigerate in a sealed container for 3–4 days. Reheat gently on the stove. Freeze up to three months.
Nutrition
| Carbs: 20 g
| Protein: 10 g
| Fat: 30 g