Vegan Butter Chicken with Rice

Indulge in the irresistible flavors of Vegan Butter Chicken with Rice, a plant-based twist on the classic Indian favorite that's perfect for weeknight dinners or special occasions. This creamy, spice-infused dish swaps traditional chicken for tender, golden-browned tofu, marinated in a fragrant blend of non-dairy yogurt, lemon juice, and warm Indian spices like garam masala, cumin, and paprika. The luscious sauce combines the richness of coconut milk with the tanginess of crushed tomatoes, creating a velvety base that’s balanced with a hint of sweetness and a touch of heat. Served over fluffy basmati rice and garnished with fresh cilantro, this recipe is not only hearty and satisfying but also completely dairy-free and vegan-friendly. Ready in just an hour, this dish is the ultimate comfort food that’s brimming with bold flavors and guilt-free indulgence. Perfect for those looking for a healthy, cruelty-free alternative to a beloved classic.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 120 grams non-dairy yogurt
• 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 large onion
• 1 tablespoon ginger
• 4 pieces garlic cloves
• 400 grams canned crushed tomatoes
• 200 milliliters coconut milk
• 0.25 teaspoon cayenne pepper
• 1 teaspoon sugar
• 4 cups cooked basmati rice
• 0.5 cup fresh cilantro

Directions

Step 1

Press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.

Step 2

In a mixing bowl, combine the non-dairy yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, and salt. Add the tofu cubes and mix well until all pieces are coated. Let it marinate for at least 15 minutes.

Step 3

In a large pan, heat olive oil over medium heat. Add the marinated tofu pieces and cook until they are golden brown on all sides. Remove them from the pan and set aside.

Step 4

In the same pan, add a bit more oil if needed. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Step 5

Add minced ginger and garlic to the pan, and cook for an additional 2 minutes, stirring often.

Step 6

Stir in the canned crushed tomatoes, coconut milk, cayenne pepper, and sugar. Mix well and bring to a simmer. Let it cook for about 10 minutes until the sauce thickens slightly.

Step 7

Return the cooked tofu to the pan, ensuring that it's fully covered with the sauce. Let it simmer for another 5-10 minutes to absorb the flavors.

Step 8

Serve the vegan butter tofu with cooked basmati rice, garnished with fresh cilantro.

Nutrition Facts

Serving size	(1971.0g)

Amount per serving	% Daily Value*
Calories	1746.4

Total Fat 55.1g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3030.4mg	0%
Total Carbohydrate 259.4g	0%
Dietary Fiber 21.1g	0%
Total Sugars 59.8g
Protein 70.2g	0%

Vitamin D 0IU	0%
Calcium 1043.5mg	0%
Iron 22.6mg	0%
Potassium 3063.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 15.5%

Carbs: 57.2%