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    Tofu Indian Curry: Vegan 'Butter Chicken' Recipe

    Tofu Indian curry is a great opportunity to cook up a vegan version of one of our favorite Indian tofu recipes. 'Butter Chicken' in a Makhani curry sauce is a deep, flavorful Indian curry, and it's surprisingly easy to make this curry-favorite a vegan-friendly option. 

    We love a good tofu curry recipe, and we love how easy it is to replace the meat with extra firm tofu. Authentic Indian curries are often vegetarian or vegan, in fact. While we might be used to seeing 'Butter Chicken' on the menu, the age-old Makhani style curry sauce goes just as well with vegetables, paneer, and in this case, tofu.

    Without further ado, here's our chickenless 'Butter Chicken' tofu Indian curry recipe! 

      Tofu Indian curry FAQ 

      How long do I need to marinate the tofu? 

      We recommend leaving the tofu to marinate for at least one hour, but that's a minimum. In reality, the longer you can leave the tofu marinating in the sauce, the stronger it's going to taste.

      If you have time, then prepare the marinate and the tofu the night before. Leave it in the refrigerator overnight, and you'll have delicious tofu to work with the next day. 

      What can I serve with tofu curry? 

      Our tofu curry recipe is best served with a portion of fresh rice or with freshly baked naan bread. You could even serve both. 

      These two classic Indian sides are unbeatable, but you could also cook up a few side curries to go with them if you have time. A vegetable curry is a great all-around choice, but you could go for a lentil dhal, pilau rice, onion bhaji, or a few vegetable samosas.    

      What other ingredients can I add to tofu curry?

      As well as using tofu as the main ingredient (and the substitute for chicken, in this 'Butter Chicken' recipe), you can experiment with other ingredients too. 

      If you eat dairy products, then paneer cheese is a classic Indian ingredient, but you can go for mushrooms, bell peppers, cauliflower, or broccoli too (we'd suggest in addition to the tofu!). 

      What can I do with leftover tofu Indian curry?

      If you have any leftover tofu Indian curry, then transfer them to a resealable container or a ziplock bag and store them in the refrigerator. You can safely keep them in the fridge for up to 48 hours. Reheat the leftovers by slowly simmering them in a skillet or saucepan on the stovetop.

      The leftovers can be frozen, too, and safely kept for up to 6 months in the freezer. Divide the leftovers up into individual portions, and freeze them individually. When you're ready for more tofu Indian curry, try to let it thaw on the side. Once defrosted, reheat in a skillet or saucepan on the stovetop. 

      Tofu Indian curry: vegan Makhani curry

      Now you know how to make tofu curry Indian style! This is one of our favorite vegan Indian recipes curry-style that you can prepare at home, and with the right spices and ingredients, you can even cook up a tofu 'Butter Chicken' without any chicken at all!

      Serve it up with rice or naan bread, and extra chilis to the tofu curry recipe if you're looking for a fiery kick. Why not bookmark our tofu Indian curry recipe for your next curry night?


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