Everyone’s favorite Indian dish gets a makeover with this delicious vegan butter chicken recipe. Tofu, peas, and corn are cooked in a creamy, rich, vegan butter chicken sauce with the perfect amount of curry spice. It’s surprisingly easy to make this tasty dish at home, and it takes just 35 minutes!
Let’s be honest—when it comes to butter chicken, what most of us are really after is the sauce. This vegan version delivers exactly that: a rich, full-flavored curry with plenty of creamy, spiced sauce to soak up with warm naan or a bowl of rice . Tender cubes of tofu, sweet corn, and peas make it feel lighter than the classic while still being deeply satisfying. You can easily adjust the heat by choosing a milder chili powder, making this a cozy, better-than-takeout dinner the whole family will love.
If you’ve always wanted to try butter chicken but meat isn’t your thing—or you already love it and are game for a new spin—this recipe is for you. Don’t let the ingredient list scare you off; it’s mostly spices that build that signature depth of flavor. The sauce starts with onions, ginger, and garlic sautéed in oil, then gets layered with garam masala , turmeric, coriander, cumin, chili powder, and cardamom. Crushed tomatoes form the base, while almond butter and coconut milk add richness and a velvety texture, balanced with a touch of coconut sugar. Frozen peas and corn add sweetness and color, and soft tofu warms gently in the sauce, soaking up all that incredible flavor.
A vegetarian spin on butter chicken that you might enjoy is my butter chicken poutine .
Vegan butter chicken with tofu variations
It’s easy to tailor this dish to your tastes. Here are a couple of ways to mix it up:
- Swap the peas and corn for your favorite diced veggies and cook them in the sauce.
- Make it spicy by adding cayenne powder, or a spicier chili powder.
- Use firm tofu for a more bite (note that tofu’s strong flavor comes through more with firm tofu).
Store leftovers and freeze
Store leftovers in the fridge in a covered container for up to 3 days. When you’re ready to eat, reheat them gently on the stovetop or in a microwave.
Can I freeze it? Yes! Vegan butter chicken freezes excellently. I recommend storing it in a reusable Stasher freezer bag for up to 3 months. Note that tofu changes texture when frozen and becomes a bit grainy.
Loaded Vegan Butter Chicken (made with tofu, peas, and corn)
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Ingredients
- ▢ 1 tablespoon avocado oil (or another neutral-flavored oil)
- ▢ 2 medium yellow onions (roughly chopped)
- ▢ 3 tablespoons chopped ginger
- ▢ 6 cloves garlic (crushed)
- ▢ 1 tablespoon garam masala
- ▢ 1 teaspoon ground turmeric
- ▢ 1 teaspoon ground coriander
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon chili powder
- ▢ Seeds from 4 cardamom pods (optional)
- ▢ 28 ounce can crushed tomatoes
- ▢ 2 tablespoons almond butter
- ▢ 2 tablespoons coconut milk
- ▢ 2-4 tablespoons brown sugar (to taste – can sub maple syrup or coconut sugar)
- ▢ Sea salt (to taste – I like about 2 teaspoons)
- ▢ 1 cup frozen peas
- ▢ 1 cup frozen corn
- ▢ 1 package soft tofu (cut into squares)
Instructions
- Heat the avocado oil in a large-sized pot over medium-high heat. Add the onions and cook, stirring frequently, until they are quite brown, about 10 minutes. Add the ginger and garlic and cook for 1 more minute. Add the garam masala , turmeric, coriander, cumin, chili powder, and cardamom seeds to the pot and stir until fragrant, about 1 minute. 1 tablespoon avocado oil, 2 medium yellow onions, 3 tablespoons chopped ginger, 6 cloves garlic, 1 tablespoon garam masala, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon chili powder, Seeds from 4 cardamom pods
- Transfer the onions to your blender then add the can of tomatoes and almond butter and blend on high until smooth. 28 ounce can crushed tomatoes, 2 tablespoons almond butter
- Return the sauce to the pot and stir in the coconut milk, sugar, and season to taste with salt. 2 tablespoons coconut milk, 2-4 tablespoons brown sugar, Sea salt
- Add the frozen peas, corn, and tofu to the pot and stir gently. Let them heat through then serve immediately. 1 cup frozen peas, 1 cup frozen corn, 1 package soft tofu
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Loaded Vegan Butter Chicken (made with tofu, peas, and corn)
Ingredients
- 1 tablespoon avocado oil , or another neutral-flavored oil
- 2 medium yellow onions , roughly chopped
- 3 tablespoons chopped ginger
- 6 cloves garlic , crushed
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Seeds from 4 cardamom pods , optional
- 28 ounce can crushed tomatoes
- 2 tablespoons almond butter
- 2 tablespoons coconut milk
- 2-4 tablespoons brown sugar , to taste - can sub maple syrup or coconut sugar
- Sea salt , to taste - I like about 2 teaspoons
- 1 cup frozen peas
- 1 cup frozen corn
- 1 package soft tofu , cut into squares
Instructions
- Heat the avocado oil in a large-sized pot over medium-high heat. Add the onions and cook, stirring frequently, until they are quite brown, about 10 minutes. Add the ginger and garlic and cook for 1 more minute. Add the garam masala, turmeric, coriander, cumin, chili powder, and cardamom seeds to the pot and stir until fragrant, about 1 minute. 1 tablespoon avocado oil, 2 medium yellow onions, 3 tablespoons chopped ginger, 6 cloves garlic, 1 tablespoon garam masala, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon chili powder, Seeds from 4 cardamom pods
- Transfer the onions to your blender then add the can of tomatoes and almond butter and blend on high until smooth. 28 ounce can crushed tomatoes, 2 tablespoons almond butter
- Return the sauce to the pot and stir in the coconut milk, sugar, and season to taste with salt. 2 tablespoons coconut milk, 2-4 tablespoons brown sugar, Sea salt
- Add the frozen peas, corn, and tofu to the pot and stir gently. Let them heat through then serve immediately. 1 cup frozen peas, 1 cup frozen corn, 1 package soft tofu
