Vegan Butter Chicken with Rice
Indulge in the rich, comforting flavors of this Vegan Butter Chicken with Rice—a plant-based twist on the classic Indian favorite! Featuring tender, golden-browned cubes of marinated tofu simmered in a luscious, spiced tomato and coconut milk sauce, this recipe is a savory delight that's bursting with aromatic warmth. Perfectly served over fluffy basmati rice and garnished with fresh cilantro, it offers a hearty, protein-packed meal that's naturally dairy-free and brimming with authentic flavors. With just 20 minutes of prep time and simple ingredients like garam masala, ginger, and non-dairy yogurt, you'll create a dish that's both weeknight-friendly and special enough for entertaining. This vegan butter chicken alternative is as satisfying as it is nourishing—a must-try recipe for anyone craving a cozy, plant-powered comfort meal!
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Recipe Information
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
Instructions
Press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.
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.
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.
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.
Add minced ginger and garlic to the pan, and cook for an additional 2 minutes, stirring often.
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.
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.
Serve the vegan butter tofu with cooked basmati rice, garnished with fresh cilantro.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 259.4 g | 94% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 59.8 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1044 mg | 80% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3063 mg | 65% | |
*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.
