Vegetarian Butter Chicken with Tofu and Spiced Tomato-Coconut Sauce Recipe

I absolutely love how this Vegetarian Butter Chicken with Tofu and Spiced Tomato-Coconut Sauce Recipe brings all the warmth and comfort of traditional butter chicken without any meat. The tofu soaks up that rich, creamy, spiced tomato-coconut sauce beautifully, making every bite feel indulgent and satisfying. If you’re looking for a hearty vegetarian meal that doesn’t compromise on flavor, this one’s a must-try.

When I first tried this recipe, I was amazed at how simple ingredients like tofu, butter, and a few spices could come together to create such depth and complexity. It’s especially perfect for weeknight dinners or even casual weekend cooking when you want something cozy and a bit special. You’ll find that once you nail the sauce, the tofu just becomes this tender, flavorful centerpiece that your whole family will love.

this …

Ingredients You’ll Need

These ingredients work together like a dream — each spice adding a kiss of warmth, the butter enriching the sauce, and tofu providing a satisfying protein. When shopping, aim for extra-firm tofu and fresh spices for the best results.

• Extra-firm tofu: Essential for getting that firm texture; pressing out moisture helps it bake nicely instead of getting soggy.
• Butter: Using real butter creates a luxurious sauce, but you can use vegan butter if you want dairy-free.
• Garam masala: The star spice blend in this recipe; fresh or high-quality store-bought makes all the difference.
• Cumin: Adds a smoky earthiness that complements the tomato-coconut sauce perfectly.
• Yellow onion: Grated to melt beautifully into the sauce without big chunks.
• Garlic and fresh ginger: Both finely grated to release maximum flavor.
• Ground turmeric: Adds color and a subtle warm flavor.
• Passata (strained tomatoes): Provides the smooth tomato base; crushed tomatoes are a good substitute if you can’t find passata.
• Water: To loosen the sauce and help it simmer gently.
• Whipping cream: Creates that rich, creamy finish. You can swap for coconut cream for dairy-free options.
• Granulated sugar: Balances the acidity of the tomatoes; a little goes a long way.
• Fine sea salt: Brings all the flavors together.

Variations

I love how flexible this Vegetarian Butter Chicken with Tofu and Spiced Tomato-Coconut Sauce Recipe is — you can tweak the spices or the protein to suit your mood or pantry. Here are some ways I’ve made it my own over time, and I encourage you to have fun with it too.

• Protein Swap: Sometimes I use chickpeas instead of tofu for a different texture and added fiber, and it turns out just as comforting.
• Dairy-Free Option: Substitute the butter with coconut oil and the cream with full-fat coconut milk to keep it creamy without dairy.
• Spice Level: If you want a little heat, adding fresh sliced green chilies or a dash of cayenne pepper works wonders.
• Herbs: A sprinkle of fresh cilantro or fenugreek leaves (kasuri methi) right before serving adds an extra layer of flavor that I adore.

How to Make Vegetarian Butter Chicken with Tofu and Spiced Tomato-Coconut Sauce Recipe

Step 1: Prep and Bake the Tofu for Maximum Flavor

Start by preheating your oven to 425°F (220°C). Tear the extra-firm tofu into bite-sized pieces — I like sizes that are easy to pick up with a fork but still substantial. Melt 1 tablespoon of butter in a large sauté pan over medium heat, and stir in 1 teaspoon each of garam masala and cumin. Toss the tofu pieces gently in this fragrant butter-spice mixture so each piece is coated. Then, spread the tofu out on a parchment-lined baking sheet. Baking the tofu until golden brown, about 20 to 25 minutes, gives it a lovely texture that holds up beautifully in the sauce.

Step 2: Sauté Onions, Garlic, and Spices for a Flavorful Base

While the tofu is baking, use the same sauté pan (no need to clean it!) and melt the remaining 3 tablespoons of butter over medium heat. Add the grated onion and cook, stirring occasionally, until it’s golden and soft, about 3 to 5 minutes. Then, add the finely grated garlic and ginger, along with the remaining 3 teaspoons of garam masala, 1 teaspoon of cumin, and turmeric. Stir constantly for about a minute until everything is wonderfully fragrant — this is where your kitchen will start smelling incredible.

Step 3: Simmer the Spiced Tomato-Coconut Sauce

Reduce the heat to medium-low and add the passata, water, whipping cream, sugar, and salt. Give everything a good stir to combine. Cover the pan with a lid and let the sauce simmer gently for 15 minutes, stirring occasionally. This simmering step melds the flavors beautifully, and the sauce will thicken slightly, developing that rich buttery texture you’re aiming for.

Step 4: Combine Baked Tofu and Sauce, Finish Cooking

Once your tofu is golden and the sauce is fragrant, add the tofu directly into the simmering sauce. Stir gently to coat all the pieces. Let everything simmer uncovered for another 5 to 10 minutes to deepen the flavors and warm the tofu through. When you serve it hot, the tofu will be tender, slightly crispy on the edges, and smothered in that luscious spiced tomato-coconut sauce. Absolute comfort on a plate!

How to Serve Vegetarian Butter Chicken with Tofu and Spiced Tomato-Coconut Sauce Recipe

Garnishes

I love adding a generous handful of fresh cilantro right before serving — it adds a pop of color and fresh brightness that cuts through the richness. Thinly sliced green onions or a dusting of garam masala on top also work wonderfully if you want a bit more kick and texture.

Side Dishes

Steamed basmati rice is my go-to pairing with this dish — it soaks up all that sauce effortlessly. I also love soft, warm naan or garlic naan for dipping. If you want to lighten it up, a simple cucumber raita or a fresh salad with lemon dressing balances the meal beautifully.

Creative Ways to Present

For special dinners, I like to serve this in individual mini cocottes or small cast iron skillets — it makes the meal feel extra cozy and inviting. You could also serve it over cauliflower rice for a low-carb option, or even use the sauce as a base for stuffed peppers or baked eggplant for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for about 3 to 4 days. The flavors even deepen overnight, which makes the next-day meal taste just as good, if not better. Just give it a gentle stir before reheating to redistribute the sauce.

Freezing

This Vegetarian Butter Chicken with Tofu and Spiced Tomato-Coconut Sauce Recipe freezes beautifully. I portion it out into freezer-safe containers, and it stays good for up to 3 months. When you’re ready, thaw it overnight in the fridge for best texture.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat with the lid on, stirring occasionally until it’s heated through. This helps preserve the sauce’s creaminess and stops the tofu from drying out or getting rubbery.

FAQs

Final Thoughts

This Vegetarian Butter Chicken with Tofu and Spiced Tomato-Coconut Sauce Recipe has become a go-to comfort meal for me, especially when I want something cozy but meat-free. It’s approachable, flexible, and so delicious, making it a perfect recipe to keep in your rotation. I hope you’ll enjoy making it as much as I do — it’s the kind of dish that fills your kitchen with warmth and your belly with happiness.

Print