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Healthy Vegan Butter Chick'n

Veganized Butter Chicken with healthy plant-based ingredients.

By Muzammil (IG: @dr.plantbased)


Tofu & Marinade

  • 2 (16oz) extra-firm tofu

  • 2 tbsp cornstarch

  • 2 tbsp extra virgin olive oil

  • 1/2 tsp salt

Sauce Ingredients

  • 1 large onion (diced)

  • 1 tbsp grated fresh ginger (or 1 tsp dried)

  • 2 cloves garlic (minced)

  • 1 tbsp garam masala

  • 1.5 tsp curry powder

  • 1 tsp coriander

  • 1 tsp cumin

  • 1 tsp chili powder (adjust to your taste preference)

  • 1 tsp salt (or to taste)

  • 3 oz tomato paste

  • 1 canned full fat coconut milk

  • 1 cup soy milk (add more if desired)

  • 1-2 cups California blend frozen vegetables


  1. Preheat the oven to 375 degrees F

  2. Slice tofu into cubes and marinate with cornstarch, olive oil and salt

  3. On a lined baking sheet with parchment paper, arrange tofu evenly and bake for 20-30 mins (until golden and crispy)

  4. Heat the olive oil in a large pan over medium-high heat and sauté onion for 3-4 mins, then add ginger and garlic and cook for 1 more min

  5. Add all the spices, salt, tomato paste, vegetables, coconut milk and soy milk

  6. Stir to combine and simmer for 10-15 mins stirring frequently

  7. When the tofu is done baking, add it to the sauce and stir to coat the pieces

  8. Serve with rice or naan and enjoy!

Health Tip

  • For oil free, omit the olive oil (can use water for sautéing instead of olive oil)


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